Restaurant Manager

Restaurant Manager Job Description Reports To: District Manager/Franchisees Staff members reporting to Restaurant Manager: Assistant Manager, Shift Supervisor, Restaurant Team Members The Restaurant Manager supervises restaurant management and staff, as well as daily operations of a Subway to ensure that food safety, product preparation, cleanliness and inventory control standards are maintained. The Restaurant Manager maintains 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 handle ALL daily aspects of running and managing the restaurant, being available to answer calls and questions and ensures that all shifts are adequately filled. The Restaurant Manager will supervise the staff and delegate items to the team. TASKS AND RESPONSIBILITIES Guest Satisfaction Maintains customer service levels of self and all staff to ensure customer service meets and exceeds the guest’s expectations Provides ongoing customer service training to all staff, including managers, promoting high standards of excellence Operations Manages the daily operations 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 Subway standards met. Ensures all Subway brand standards are 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 delivers daily deposits of cash funds to the bank and prepares daily paperwork. Daily reconciliation of money and unit counts to ensure accurate inventory control Review of promotional windows and new Subway materials with self and staff to ensure compliance with all local, regional, and national Subway guidelines Attendance at any Subway meetings Technology and Equipment Maintains the provided iPad, 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 items and prep settings Check email communication. Maintains good working order of all restaurant equipment and, including but not Submitting maintenance requests when needed Staff Development Ensures staff are properly trained in all areas of restaurant operations. Delegation of duties is key. It is not the expectation that the manager would do all of these duties on a daily basis, but have a staff that can do these duties while the manager supervises them. Manages a staff of approximately 6-12. Assigns, oversees and evaluates work of their staff. Recommends promotion, transfer, or termination of employees. May conduct written and verbal staff evaluations, policy reminders, and warnings with approval of the Operations Manager Completes University of SUBWAY courses as directed for Sandwich Artistry or other applicable curriculum as and ensure team members have completed all University of Subway curriculum in the timely and assigned manner. Prepares weekly schedule using LiveIQ Scheduler by Wednesday night for Operations Manager to check every week. Ensures that, in the event of a call-off or scheduling issue, that all shifts in the restaurant are filled by either a staff member 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 32-38 hours “on shift” and 1-2 hours of “manager time” during the week to get the necessary paperwork done. Physical ability to bend, stand, and walk the entire workday. Physical ability to lift up to 10 lbs. frequently and up to 50 lbs. occasionally. Positive attitude Patience with staff members – as many are on their first job in food service and are learning the “Subway way”. 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 give direction Ability to diagnose problems and find solutions – rather than only presenting problems to the franchisee. Ability to work with each staff member a minimum of 3 hours every month. The Restaurant Manager is required to work two closing shifts week, and 1 weekend shift. Must be digitally inclined enough to utilize email as a form of communication. They should be a self-starter who can assess trends in business to determine the correct amounts of staffing, prep, and baking needed for that day. A solid Restaurant Manager will be independent and able to “think on their feet.” Synopsis 40+ Hours Per Week Paid Time Off Employee discounts Company provided laptop #J-18808-Ljbffr Harri