Crew Leader

Job Description

Job Description

A Subway Crew Leader is an employee who has proven to be successful in the Sandwich Artist® position, has demonstrated the ability to lead other employees by example, and has expressed a desire to advance within the company. This employee has outstanding guest service skills and is knowledgeable about all Subway products and operations. This position will lead a shift in the absence of management while upholding and enforcing Subway Corporate & Desert Subway policies and procedures. This is a part-time, variable hour position – meaning, scheduled days and number of hours will vary from week to week, based on expected sales and current staffing available. There are no guaranteed hours in this position.

Proficient at Sandwich Artist:

• Ability to excel at guest service through:
• The creation of a quality sandwich or salad by following proper formulas and assembly procedures as outlined in the Operations Manual.
• Promptly, accurately, and courteously doing so from start to finish.
• Having proper knowledge of all products including:
• Daily specials, promotional items, nutritional items and guides, formulas, holding procedures and temps, and waste procedures.
• Knowledge of proper bread baking and handling:
• This includes knowledge of the Hinge cut.
• All information on correct product handling procedures, including but not limited to:
• Formula proficiency, holding and temperature knowledge, expiration dates and times, waste procedures, ability to utilize day dots, preparation procedures and formulas for all veggies, meats, cheeses, and seafood.
• Ability to maintain a clean restaurant by utilizing:
• Flow-charts available, performing regular restaurant inspections, and proper task delegation to crew.

Cash Control:

• Proper knowledge of daily paperwork that is needed.
• Cash-ins/outs, cash drops, bread counts, opening/closing paperwork, waste, deliveries, etc.

Shift Control:

• Ability to run a shift, as well as the restaurant, with little to no supervision.
• Ability to prepare restaurant for opening for the day and/or perform closing tasks as needed.
• Ability to read certain reports and make shift decisions based on what is seen.
• Productivity, labor, net sales, etc.

• Knowledge of how to control cash on one’s shift through complete and accurate cash drops and 

  cash-outs, and the ability to hold oneself accountable for that cash.
• Ability to troubleshoot and resolve problems with the POS system.
• Basic knowledge to correct minor issues, and knowing when to contact management for further assistance with major system issues.
• Ability to operate restaurant in full compliance while a manager or supervisor is not on site.
• Knowledge of how to troubleshoot shift issues when manager or supervisor is not on site.

• At a minimum - be on time, in full uniform and with a “ready to work” approach.
• Ability to cover on short notice in the event of a call in, no call/no show, or termination.
• Ability to assist manager or supervisor on operational issues such as:
• Delegation, cleanliness, compliance, etc.

• Always in proper uniform as outlined in the You’re Hired Handbook/Employee Policy Manual and the Operations Manual.
• Hair is neat and clean, smile and friendly, hold oneself with respect and professionalism.
• Excel at providing outstanding guest service.
• Hold oneself professionally and respectfully in the face of adverse situations.

• Displaying a professional demeanor to all guests and with anyone in contact with restaurant; 

  working in cooperation with management and coworkers.

Prerequisites:

• ANSI accredited food safety certification (food handler’s certificate)  Ability to take responsibility of a shift
• Ability to delegate
• Ability to troubleshoot
• Ability to communicate with manager and crew, both verbally and written
• Ability to lift 10 pounds frequently and up to 50 pounds occasionally
• Requires frequent to continuous standing, bending, walking, carrying – climbing on occasion
• Regular and predictable attendance is essential
• Familiar with the Chain of Command
• Ability to recognize potential red flag issues and communicate them to a manager or supervisor
• University of Subway Certification