Restaurant Manager: Lead Operations & Guest Experience

Restaurant Manager Job Description Reports To: District Manager/Franchisees Staff members reporting to Restaurant Manager: Assistant Manager,Shift Supervisor, RestaurantTeam Members The RestaurantManager supervises restaurant management and staff, as well as daily operationsof a Subway to ensure that food safety, product preparation, cleanliness andinventory control standards are maintained. The Restaurant Managermaintains standards of restaurant safety and security.Exceptional customer service is a major component of this position. It is the expectation that the Restaurant Manager will handleALL daily aspectsof running and managing the restaurant, beingavailable to answer calls and questions and ensures that all shifts areadequately filled. The Restaurant Manager will supervise the staff and delegateitems to the team.

TASKS AND RESPONSIBILITIES:

Guest Satisfaction:

• Maintains customer servicelevels of self and all staff to ensure customerservice meets and exceeds theguest’s expectations
• Provides ongoingcustomer service trainingto all staff, including managers, promoting high standards of excellence

Operations: ●Manages the dailyoperations of a Subway Restaurant, including inventory, deliveries, training of staff,scheduling, proper waste tracking, and more.

• Supervises food preparation to ensure that food safety and Subwaystandards met.
• Ensures all Subway brand standardsare maintained in accordance with the Subway Operations Manual.
• Actively promotes and engages in the upselling of add-ons, meal deals, and more to increase sales into the restaurant.
• Performs paperwork duties,product orders and inventory,including inputting into POS and reconciling errors.
• Prepares and deliversdaily deposits of cash fundsto the bank and preparesdaily paperwork.
• Daily reconciliation of money and unit counts to ensure accurateinventory control
• Review of promotional windows and new Subway materials with self and staff to ensurecompliance with all local, regional, and national Subway guidelines
• Attendance at any Subway meetings

Technology and Equipment: ●Maintains the providediPad, POS system,computers, printers, and other technology in a suitable manner,only being used for approved Subway purposes

• Manages the inventory control settings on the iPad,including available itemsand prep settings
• Check email communication.
• Maintains good workingorder of all restaurant equipment and, including but not
• Submitting maintenance requests when needed

Staff Development: ●Ensures staff are properly trained in all areas of restaurantoperations. Delegation of duties is key. It is not the expectation that the managerwould do all of theseduties on a dailybasis, but have a staff that can do these duties while the managersupervises them.

• Manages a staffof approximately 6-12.Assigns, oversees and evaluates work of their staff.
• Recommends promotion, transfer, or termination of employees.
• May conduct writtenand verbal staff evaluations, policy reminders, and warnings with approval of the Operations Manager
• Completes University of SUBWAY courses as directed for SandwichArtistry or other applicable curriculum as and ensure team members have completedall University of Subway curriculum in the timely and assignedmanner.
• Prepares weekly scheduleusing LiveIQ Scheduler by Wednesday night for Operations Manager to check every week.
• Ensures that, in the eventof a call-off or scheduling issue, that all shifts in the restaurant are filled by either a staffmember or the Restaurant Management Team, if need be.

Requirements: ● Ability to work any area of the restaurant on any shift,when needed.

• Restaurant Managers are “working managers” – with approximately 32-38hours “on shift” and 1-2 hours of “manager time” during the week to get the necessary paperwork done.
• Physical abilityto bend, stand,and walk the entire workday.
• Physical abilityto lift up to 10 lbs. frequently and up to 50 lbs.occasionally.
• Positive attitude
• Patience with staffmembers – as many are on theirfirst job in food serviceand are learning the “Subwayway”.
• Ability to train and delegate to staff members
• Professionalism in the workplace
• Ability to differentiate when to be an employee’s friend and when to be their boss
• Ability to both take and givedirection
• Ability to diagnoseproblems and find solutions – rather than only presenting problems to the franchisee.
• Ability to work with each staff member a minimum of 3 hours everymonth. The Restaurant Manager is required to work two closing shiftsweek, and 1 weekend shift.
• Must be digitally inclined enough to utilize emailas a form of communication.

Theyshould be a self-starter who can assess trends in business to determine the correct amountsof staffing, prep, and baking needed for that day. A solid Restaurant Managerwill be independent and able to “think on their feet.” Synopsis:

• 40+ Hours Per Week
• Paid Time Off
• Employee discounts
• Company providedlaptop

#J-18808-Ljbffr Subway - 55345-0