Subway - Assistant Manager/Manager

Roles & Responsibilities

POSITION SUMMARY:

The Manager/Assistant Manager supervises restaurant staff and daily operations to ensure that food safety, product preparation, cleanliness and inventory control standards are maintained. Schedules and supervises staff. Maintains standards of restaurant safety and security. Exceptional customer service is a major component of this position. We are looking to fill this position immediately.

TASKS AND RESPONSIBILITIES include but are not limited to:

1. Crew member performs all tasks and responsibilities of a Manager/Assistant Manager.

2. As needed, supervises food preparation to ensure that food safety and operations standards are maintained.

3. Coordinates and supervises staff so that standards of cleanliness are maintained as outlined in the Subway® Operations Manual: Daily Procedures.

4. Manages a staff of approximately 4 to 12. Assigns, oversees and evaluates work. Recommends promotion, transfer, or termination of team members. May conduct written and verbal staff evaluations.

5. Performs paperwork duties and assists with product orders and inventory as needed.

6. Assists with planning of special events and promotions.

7. Crew member completes and posts staff work schedules.

8. Recruits, rewards and terminates staff as needed.

9. Communicates changes of food preparation formulas, standards, etc. to staff.

10. Ensures that all local and national health and food safety codes are maintained and company safety and security policy are followed.

Analyzes business records to increase sales.

11. Supports local and national marketing initiatives.

12. Identifies and contacts prospective customers to promote sales.

13. Completes University of Subway® courses as directed.

Employee Benefits:

Staff Meals provided

Flexible Shift Work

Tell employers what skills you have

Leadership
Quality Control
Advertising
Staff Scheduling
Food and Beverage Safety, Hygiene and Security
Cleanliness and Contamination Control
Administration
staff instruction
Crew Management
Restaurant Management
Accounting
Cashiering
staff operations
Customer Satisfaction
Crew Scheduling
Customer Service
Customer Service Excellence
Scheduling
Restaurant Operation
Food Service