Manager

Ontario Trillium Foundation; Bangor (ME); On-site; USD 40,000 - 56,000; Full time

Job summary

Subway in Bangor, ME seeks a Restaurant Manager to oversee daily operations of a single unit, ensuring profitable performance through strong staff leadership, quality food, and excellent customer service.

You'll recruit, train, and develop team members, schedule effectively, monitor appearance and service, and drive safety and compliance with health regulations. The role rewards dedication with performance-based recognition in a fast-paced, hands-on environment.

Qualifications

• Recruiting and selecting employees by screening, interviewing, and checking references.
• Employee development and training responsibilities including cross-training to cover multiple functions.
• Monitor and correct store employees’ appearance and customer service practices.
• Provide employee training according to company guidelines and cross-train employees.

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.

Skills

Staff leadership

Customer service

Recruiting

Training & development

Scheduling

Job description

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, 6 to 8 hours a day, including evenings, weekends, and holidays.


• Managers are included in tip pool average tips are between $2-$4.00 per hour.

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 aremaintaining 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.