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.

●
Overall, it is the
expectation that, over time, the Restaurant Manager would learn to run this restaurant as if they owned it themselves, yet understanding at the end of the day they still answer to the District
Manager. 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

● Bonus Program

● Employee discounts

● Company provided
laptop