Subway Sandwich Artists and Managers
NOW HIRING IN HURRICANE!
Call or Text Chad at (435) 704-4644
Position Details Below:
POSITION TITLE
SANDWICH ARTIST®
REPORTS TO
GENERAL
MANAGER/AREA MANAGER/SENIOR AREA MANAGER POSITION SUMMARY
A Sandwich Artist® greets and serves guests, prepares food, maintains food safety and sanitation standards, and handles or processes daily paperwork. Exceptional customer service is a major component of this position.
DESCRIPTION
As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things:
- Providing an excellent Guest experience
- Preparing and serving great food
- Keeping restaurants clean and beautiful
- Being a Team player Key parts of your day to day will consist of:
- Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish
- Upholding food safety standards as you prepare and serve fresh food daily
- Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our Guests As a Subway® Team Member, you'll have access to:
- Brand partnership discounts
- Scholarship Opportunities
- Hands on career experience in a restaurant business
PREREQUISITES/REQUIREMENTS
Education:
Some high school or equivalent
Experience:
No previous experience required
Communication:
Ability to understand and implement written and verbal instruction.
Physical:
Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 50 pounds occasionally. Sub Architects, LLC Job Description - General Manager Reports to:
Area Manager/Senior Area Manager Supervises:
Sandwich Artists The General Manager is responsible and accountable for the performance of all restaurant activities within the restaurant they are assigned. All activities of the General Manager are expected to be consistent and supportive of their restaurant's business plan, financial results, and Sub Architects policies. The General Manager ensures that all employees within their restaurant are performing their job responsibilities and meeting company expectations in all areas of their job description. The essential responsibilities of the General Manager position are listed below in the following key areas: Total Guest Satisfaction Ensures that the restaurant they are assigned to consistently delivers the highest quality products, service and cleanliness possible. ❖ Evaluates their restaurant's Quality, Service, and Cleanliness every day worked. Provides regular feedback and coaching to their team members on areas that need improvement. Ensures that appropriate monitoring tools are utilized. ❖ All activities and decisions are completely focused on and driven by the guest's needs. ❖ Hires high quality people who demonstrate and ensure consistent guest satisfaction. ❖ Ensures that all employees are trained, motivated, and empowered to deliver total guest satisfaction. Provides training, coaching, and feedback in any areas that are below standard. ❖ Makes sure that the use of systems, procedures, and policies, to maintain the company standards. ❖ Communicates all guest comments and concerns to the appropriate team members and follows up to ensure that comments are handled in a timely and effective manner. Training and Development Continuously works to improve the skills, knowledge, and morale of all employees within their supervision. Ensure all employees receive the necessary training and support to perform their duties to their full potential. ❖ Prepares qualified employees for promotion to the next position. Continually develops adequate numbers of Persons in Charge and Assistant Managers to meet restaurant objectives and company goals. ❖ Treats all employees with dignity and respect; creates an environment where the entire restaurant team does the same as empowers team members to succeed. ❖ Ensures that all team members within their restaurant receive appropriate orientation, training, and development opportunities. ❖ Seeks development and growth opportunities for personal improvement. ❖ Trains, coaches, and provides regular performance feedback (both positive and corrective) to motivate and improve the performance of all employees. ❖ Evaluates the overall performance of each employee based upon clearly communicated standards and expectations. ❖ Communicates and supports company goals, decisions, and directives. Follows up to ensure understanding. ❖ Makes tough decisions regarding all performance issues. Confronts poor performance and takes corrective action. Holds employees accountable for performance. ❖ Provides appropriate and effective counseling and/or discipline. Maintains proper documentation for all disciplinary situations. ❖ Makes a continuous effort to maintain a fun and enjoyable working experience for Sub Architects team members. ❖ Provides effective training and follow-up of new products, programs, POP and company changes. ❖ Actively recruits members for restaurant staff. Matches the skills and abilities of management to the needs of the restaurant to maximize results. ❖ Utilizes effective leadership skills to maximize the performance of the restaurant team. Effective Business Management Works to maximize the financial performance and profits of the restaurant under their supervision. ❖ Develops and executes business plans: (key elements include financial responsibilities, labor and food planning, financial budgeting, and local store marketing) to attain restaurant results. ❖ Analyzes restaurant performance and initiates appropriate corrective actions when deviations occur from expectations. ❖ Effectively utilizes available systems, procedures, and technology to meet business objectives. ❖ Meets long and short term employee staffing needs for their restaurant. ❖ Supports company-wide marketing programs and evaluates local store marketing opportunities. ❖ Utilizes effective time management, organization, planning, communication, delegation, and follow up to achieve results. ❖ Knows the market and is aware of guest demographics, competitive activities, and intrusions. ❖ Appropriately handles all interpersonal contacts in a positive and professional manner. Appropriate and Fair Business Practices Ensures that business and personnel practices are within the law and consistent with Sub Architects policies and procedures. ❖ Serves as a role model/mentor and sets a positive example for the entire team in all aspects of business and personnel management. ❖ Holds employees and self accountable for the methods and processes used to achieve results through conflict management approaches. ❖ Ensures the compliance with equal opportunity employment, non-discrimination, and ADA (Americans with Disabilities Act) laws. ❖ Monitors procedures to ensure the safety and security of all employees, guests, and company assets (building, cash, equipment and supplies). ❖ Upholds company food safety, food handling, and sanitation requirements to ensure the health and safety of our guest's and employees. Is
SERV-SAFE
certified.
Requirements:
❖ High school diploma or equivalent. College Degree preferable. Excellent verbal and written communications skills. Is capable of communicating effectively with guests and employees. Bi-lingual skills a plus. ❖ 1 to 3 years minimum in management positions. Preferably restaurant experience including full service, fast casual, or quick service restaurants, or a degree of experience ❖ Must have a valid driver's license and a good driving record. Must have proof of insurance. ❖ Must have a telephone or other reliable means of communicating with all employees. Must be accessible 24 hours a day, 7 days a week. Maintains an open door policy with all employees. ❖ Basic knowledge of computers. ❖ Financial/analytical aptitude including planning, budgeting, scheduling, and financial management. ❖ Good presentation skills. ❖ Ability to get results through others. ❖ Organizational, planning, and time management skills. ❖ Ability to facilitate problem solving. ❖ Good investigative skills. ❖ Ability to achieve and maintain desired results. ❖ High sense of urgency; self motivator. ❖ High level of team building skills. ❖ Ability to work the hours necessary to manage and operate the business effectively. Able to work flexible hours necessary to manage and operate the restaurant effectively. ❖ Ability to visually observe the restaurant operations and employee work performance.
Job Types:
Full-time, Part-time Pay:
$13.00 - $15.00 per hour
Benefits:
Employee discount Flexible schedule Food provided Paid training
Work Location:
In person
