General Manager

Today, the SUBWAY® brand is the world's largest submarine sandwich chain with more than 37,000 locations around the world. We’ve become the leading choice for people seeking quick, nutritious meals that the whole family can enjoy.

Position Summary:

• Administers and manages day-to-day operations for a single Subway unit.
• Maintains an efficient store by managing the business, the customers, and the staff.
• Responsible for maintaining a high level of customer service so that the restaurant will be profitable and employees will be rewarded financially for their hard work.
• To achieve these goals, the Manager must have a thoroughly trained staff, a clean store, and consistently high-quality food.

Hours:

• Approximately 5 days a week, 10 to 12 hours a day, including evenings, weekends, and holidays.

Work Environment:

• Hands-on store setting
• Non-smoking
• Work area includes food, ovens, food processors, knives, slippery floors, and possibly extreme heat.

Responsibilities:

• Recruiting
• Properly select employees by screening, interviewing, and checking references.
• Employee Development and Training
• Monitor and correct store employees’ appearance and customer service practices.
• Provide employee training according to company guidelines and cross-train employees so they are able to perform multiple functions.
• Increase employee retention.
• Evaluate the performance of each employee.
• Discipline and terminate employees as necessary.
• Create and maintain a positive work environment.

Financial Management:

• Keep labor costs and food costs in line with budget.
• Calculate payroll for all employees.
• Handle all monies and bank deposits in a safe and responsible manner.
• Meet and exceed profit and loss goals.
• Increase sales over previous year.
• Generate all necessary operational and financial reports.

Administration Management

• Produce the weekly work schedule.
• Adhere to company policies and specifications.
• Ensure compliance with all state and federal health regulations.
• Other responsibilities as assigned by the District Manager.

Operations Management

• Supervise all employees in every phase of product preparation and guest service.
• Responsible for double-checking everyone in the restaurant to make sure that they are maintaining their job duties.
• Motivate employees to achieve maximum effectiveness (i.e. running contests, hold meetings, etc.)
• Maintain superior food quality.
• Reduce energy costs by monitoring effective utilization of lighting, cooking, and air tempering equipment.
• Maintain the safety and security of the store and the team.
• Assure product freshness and prevent spoilage by maintaining proper storage, rotation, and levels of inventory.
• Keep the store’s cleanliness and sanitation at or above standards set by the company and the local health department.

Customer Service and Community Relations:

• Actively promote Subway within the community.
• Exceed customer expectations.
• Take a personal interest in customer satisfaction by talking with customers and checking product quality.
• Monitor and evaluate customer service times and take corrective action to meet QSC guidelines.
• Handle and resolve customer complaints quickly and equitably.
• Locally market the store to potential customers.
• Carry out in-store marketing effort directed by the area supervisor or franchisor, such as
• employee sales contests, effective use of POS system advertising materials, coupon redemption, etc.
• Ensure customer’s minimum transaction times.

Experience working with P&L statements, budgets, and cost controls. * Basic PC knowledge. * Experience in handling applicable government agencies. * Certified by NRA (or local health department) in food handling preferred. * Successful completion of the Subway manager training program. * Ability to read company materials. * Minimum 1 year retail or restaurant supervision and/or high performance as Subway employee * Bend, stoop, and reach in order to receive inventory, stock, serve customers, and clean store. * Carry up to 50 lbs. * Stand and walk on a hard surface for 10 to 12 hours a day. * Identify food quality through taste, texture, color, and odor. * Use small tools that require good manual dexterity. * Tolerate up to 45 minutes in walk-in cooler during inventory at temperatures as low as 0F. * Tolerate heat up to 100F around ovens. * Must have reliable transportation.