SUBWAY Manager Summary
To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative.
As a SUBWAY Manager, this is what I do:
Subway Operations – I manage Subway operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools.
Replenishment & Inventory Procedures –I manage replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation.
Merchandising & Sales Floor Standards – I manage merchandising and sales floor standards including proper stocking, rotation, signing, setting and maintaining displays, sampling and overall department zoning procedures.
Fresh Food Preparation & Production –I manage fresh food preparation and production including maintaining food safety standards, food preparation and production requirements. Cool standards and maintaining service counters.
Risk Management/Avoidance – I monitor, manage and am responsible for my department’s execution of all employee, customer and equipment safety programs, standards and training requirements. I proactively manage and monitor my departments potential risk liability and take immediate action to avoid any negative consequences that may occur – within my department and/or the store.
Adaptability – I am able to adjust myself readily to different conditions. I demonstrate flexibility in the workplace and remain comfortable with change and transition.
Coaching/Mentoring – I am a people builder by bringing out the best in people. I recognize and unleash the full potential of others by providing the needed resources, coaching, experiences, and other support. I provide others the opportunity to take risks and learn from their mistakes.
Conflict Resolution – I facilitate the resolution of conflict between others. I seek to understand others’ viewpoints and effectively balance the completing priorities of different constituencies. I gain agreement between self, others, and third parties.
Problem Solving – I clearly define issues upfront and then use critical thinking skills and logic to effectively obtain answers to questions through a conscious and organized manner.
Safety/Quality Orientation – I consistently produce and emphasize the need to produce high quality products and services while being aware of the issues and following procedures that affect personal safety and the safety of others.
- POSITION REQUIREMENTS:Must be at least 18 years of age.
- High school diploma or G.E.D. equivalent preferred.
- Prefer one year previous work supervisory experience in bakery, restaurant, or food service operation.
- Ability to communicate clearly and concisely, both orally and in writing.
- Ability to move, left, carry and place merchandise and supplies weighing less than or equal to 25 pounds without assistance.
- Frequently reaches overhead and below the knees, including pushing, pulling, bending, stooping, crouching and twisting with or without bearing weight. Occasionally required to squat, kneel and climb.
- Frequent repetitive motion with hand(s) and arm(s), such as grasping, gripping and turning.
- Stands and/or walks continuously throughout shift.
- Visually locates merchandise and other objects, as well as verifies information, often in small print.
- May be exposed to inside work with variations in heat, cold, dust and humidity.
- May be exposed to cleaning solvents or other chemicals.
- May be exposed to allergens such as latex, eggs, nuts, soy and wheat.
- Employment at Harps may be contingent upon completion and our evaluation of a PEP survey, drug screen, employment reference check and criminal background check.
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