Restaurant Manager- Subway

Perks: Our store managers enjoy a great working environment with a full support team consisting of Regional Managers, HR team, corporate operations team, other store managers, and their store team. Weekly pay, eligible for tips paid out weekly, Weekly Bonuses Paid out (up to $400 Weekly), eligible for health insurance, dental, vision, employee discounts and much more!

Summary: The Manager performs and directs overall restaurant management. Responsible for inventory and money control systems. Directs staff to ensure that food safety, product preparation, and cleanliness standards are maintained. Maintains standards of restaurant safety and security. Recruits staff and oversees training program. May contact prospective customers to promote sales - may establish inventory schedules. Responsible for local marketing initiatives. Maintains business records. Exceptional customer service is a major component of this position.

Essential Functions:

• Meet the staffing needs of the restaurant through effective hiring, training, and scheduling of employees
• Order all products necessary to meet the requirements of the present menu items
• Maintain the quality, freshness, and portion specifications of all products required by corporate according to their standards or the local health department, whichever is more stringent
• Maintain their location in Compliance according to the standards of the current corporate monthly evaluation in all areas under direct control of the manager
• Maintain the Hours of Operations established by the Company
• Routinely inspect all equipment and fixtures, inside and outside of the restaurant, to ensure they are in proper working order or good condition. To assist in the coordination of repairs and maintenance on an as needed basis.
• Increase sales through marketing and local restaurant promotions.
• Attend all meetings, seminars, and other business functions mandated by the Company
• Maintain all of the daily/weekly paperwork required by Corporate and the Company.
• Implement and enforce all policies and procedures established by corporate or the Company
• Personally maintain the required hours or schedule outline outlined by the Area Supervisor
• The ongoing development of crew members to a promotable status through the Levels of Service program and regular performance appraisals as outlined by the Company

Qualifications:

• High School diploma or GED
• Minimum of two years experience in a management position within a fast food restaurant
• Ability to perform the essential duties and to work in the conditions described below.
• Ability to work with the equipment, tools, and material listed below.
• Must complete all required University of Subway classes.
• Must have or receive Florida Manager Food Handler Certification within 90 days.
• Must have a valid driver license and Insurance.
• Pass a background check.
• Physical Requirements:
• Must be able to stand and/or walk up to eight hours per day
• Ability to occasionally lift and/or carry up to 30 pounds from ground to overhead up to thirty minutes of work day (i.e., assisting in stocking/maintaining inventory levels)
• Ability to lift and/or carry up to 60 pounds from ground to waist level (i.e., to replenish soda fountain syrups)
• Ability to lift and/or carry up to 40 pounds from ground to waist level up to thirty minutes of work day (i.e., stocking/maintaining inventory)
• Ability to push and pull with arms up to a force of 20 pounds (i.e., utilizing hand-truck)
• Ability to bend at waist with some twisting up to one hour of work day
• Ability to grasp, reach and manipulate objects with hands up to all day. This hand work requires eye-hand coordination, and may require bilateral coordination of hands up to four hours of work day.
• May be required to climb a ladder to store or retrieve materials and /or place or remove signs

Working Conditions:

• Employee performs approximately 95% of work indoors.
• Employee is exposed to intermittent indoor cold temperature extremes when working in walk-in cooler or freezer).
• Employee is exposed to intermittent noise (i.e., cash register, telephone).
• Employee works with minimal direction and periodic supervision.

Equipment, Tools, and Material:

• Employee utilizes the following electronic equipment: telephone, cash register, ovens, proofer.
• Employee utilizes the following manual equipment bread cart, retarder, slicers, rubber gloves, mop, broom, and degreaser/defoamer.
• Employee handles liquids, cloth, plastic, glass, paper, rubber, and cleaning solvents.