Job Summary:

Manage staff and operations of a single restaurant location. Responsible for successful implementation of restaurant policies and procedures while upholding Subway Corporate and company operational guidelines. Ensure restaurant remains compliant with food quality and food safety standards. Commitment to exceptional guest service and meeting customers’ needs promptly. Participative in achieving financial objectives, including increasing sales. Operate the business within compliance of all local, state and federal laws. Uphold all aspects related to staffing expectations. Perform required administrative tasks timely, accurately and thoroughly.

Job Duties & Responsibilities:

• Establish operating goals and objectives as directed by President
• Implement and achieve above standard operating procedures
• Maintain 100% “in compliance status” on restaurant evaluations
• Continually monitor and operate restaurant at or below food and labor budgets
• Work closely with senior management to meet financial objectives
• Implement appropriate strategies to turn around adverse trends and improve sales
• Operate with strict adherence to food safety requirements dictated by Subway Corporate, local Board of Health and company guidelines
• Control inventory levels to ensure product availability while avoiding excess product
• Observe high quality food preparation and food portioning controls per Operations Manual
• Communicate and train staff on changes to food prep formulas, new product windows, etc.
• Adhere to banking requirements
• Follow and enforce all cash handling and cash register policies and procedures
• Maintain Subway Corporate, local Board of Health and company cleanliness standards
• Project realistic sales figures to prepare weekly schedules
• Post weekly schedules and adhere to pre-approved weekly labor hours
• Maintain accurate business records per Operations Manual and timely completion of daily, weekly, period-end, other paperwork as needed
• Staff restaurant and schedule labor to ensure excellent guest service
• Resolve guest complaints promptly to turn dissatisfied guests into return guests
• Assess staffing requirements and recruit employees that meet company guidelines
• Interview and hire on a continual basis to maintain adequate staffing for restaurant needs
• Orientate and train all employees to Operations Manual and compliance standards
• Adopt, support and teach company philosophy, expectations, policies/procedures, guidelines
• Coach staff members repeatedly and often, building a teamwork mindset
• Manage staff performance by conducting regular performance evaluations and confronting performance issues using a progressive discipline approach
• Develop staff into future company leaders
• Terminate staff members using company guidelines and being mindful of state/federal employment laws
• Manage employee files and records per state/federal employment laws and company requirements
• Conduct mandatory staff meetings timely and as required
• Follow established security procedures to protect employees, guests and company assets
• Maintain safe work conditions and guest environment to reduce risk of injury or accidents
• Complete employee or guest incident reports promptly and thoroughly, following safety program initiatives
• Verify “operational compliance excellence” (OEC) per company requirements each quarter

Job Qualifications & Requirements:

• Prior restaurant management experience preferred
• ANSI approved Food Protection Manager certification
• Subway Corporate certification as required
• Ability to work flexible hours, including nights and weekends as directed

• A minimum 45-hour workweek required; should anticipate working more hours in the event of 

  staff shortages or when emergencies arise
• Provide your own motor vehicle transportation
• Maintain current motor vehicle insurance coverage as required by state law
• Possess current valid Arizona driver’s license
• Proven effectiveness in leadership and supervisory skills
• Regular and predictable attendance, dependable, trustworthy
• Ability to handle high pressure situations and react appropriately with solutions
• Excellent communication skills to interact with diverse staff and guests
• Successful in multi tasking, problem solving, organization, restaurant budgets
• Completion of standard company management training
• Enhanced additional training by President, with annual follow-up
• Advanced computer skills with POS (Point of Sale) system, Subway Corporate programs, Internet, Chrome, Outlook, etc.
• Frequent to continuous standing, bending, walking, carrying; climbing on occasion
• Lifting requirements: a minimum of 10 pounds regularly, up to 50 pounds occasionally
• Ability to use bread oven, microwave, toaster oven, manual tomato and vegetable slicers, knives, mop and mop bucket/wringer