General Manager

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.

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

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

• 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.

• 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.

• 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.

• 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.

• 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.