SUMMARY
As a Subway Restaurant Manager, you are responsible for managing your restaurants team and operations. You will be responsible for driving restaurant profitability and managing your inventory levels. You are responsible for recruiting and hiring talent while providing training and development to retain a customer-focused workforce that will consistently provide a superior guest experience.
PRIMARY RESPONSIBILITIES
• Responsible for managing the day-to-day operations, which includes hiring top talent, training, and developing your team while driving profitability. • Trains and directs team members, ensuring all food items are prepared and served in accordance with all Brand Company and health department regulations. • Builds and fosters a culture where the primary focus will always be on the guests needs and providing Convenience You Can Trust. • Serve as a role model to team members in and outside of stores by consistently presenting a high-energy, friendly attitude to team members and guests. • Actively manage your P&L and inventory by identifying restaurant and category sales trends and implementing action plans to generate and drive additional sales opportunities to maximize performance and drive profitability. • Create an organized and process-oriented environment. • Communicate company objectives as necessary, so that team members understand how the company strategy fits into their daily operations. • Set clear expectations for team members, track results, and manage performance for continuous improvement. • Schedule team members effectively to meet guest demand and deliver a superior experience while maintaining labor controls. • Create a culture of people-first, superior guest service, and operational excellence to deliver on MAPCO brand standards. • Focus on execution and creating a culture with systems and resources in store. • Practice discipline to optimize results by efficient expense spending and thorough planning. • Forecast and analyze business trends and functionality within payroll loss prevention and controllable expenses, thereby maximizing store and restaurant performance and profitability.
QUALIFICATIONS
• Must have a people-first mindset, where every team member and guest deserves a great experience. • Strong team building leadership and managerial skills, such as giving feedback to team members regarding work performance on an ongoing basis, recruiting, hiring, and performance management. • Skillful communicator with the ability to communicate complex issues in an easily understood manner. • Ability to plan, prioritize, and effectively deal with ambiguity in a fast-paced environment with energy, drive, and a focus on execution. • Manage work schedules within established budgets for optimal store coverage. • Required to have a strong business acumen. • Must have a valid drivers license and satisfactory MVR. • Availability to be on call 24/7.
EDUCATION AND EXPERIENCE
• High School diploma or GED is required. • Minimum of 1-2 years of food service management experience in a similar working environment.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the team member is regularly required to:
• Talk or hear • Stand • Walk • Sit • Bend, squat, or stoop • Use hands to type data, operate business equipment, and dial the telephone • Lift up to 40 pounds
They are on call 24/7 and may work between 50 and 60 hours a week.
EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.