Sub Shoppe Manager

About the role

To effectively direct and supervise all functions and activities of the Sub Shoppe Department to achieve maximum sales and profit goals.

Responsibilities

• To oversee and execute all operation objects set forth for the Sub Shoppe department.
  • The Sub Shoppe department will include all hot foods, salad bar, store made sandwiches and salads.
• Manage the budget and department expenses, sanitation, safety, regulatory compliance, menu development, preparation and service of food.
  • Check and verify all Sub Shoppe department deliveries and invoices to ensure accurate billing from vendors.
  • Maintain acceptable inventory levels to ensure the highest quality of freshness of all products.
  • Meet profit objectives by controlling food, supply, and labor costs and maximizing sales potential through aggressive marketing and/or promotions while controlling shrink.
• Record, track, and maintain inventory levels of product used for food preparation.
  • Conduct physical inventories each period.
• Maintain sanitation, health, and safety standards in work areas.
  • Assess sanitation practices and establish sanitary controls as required by the county and/or state health department and company policy.
  • Handle damages and spoiled products according to company policies and procedures.
• Ensure favorable image with guests through a clean, attractive and friendly food preparation and serving by complying with sanitation, safety, and security company policies.
  • Plan, develop, maintain, and execute food preparation tools essential to managing inventory and production while controlling shrink.
  • Observe state and health department regulations pertaining to food safety and sanitation and to also maintain a housekeeping program to ensure a clean and orderly department.
  • Ensure compliance to local, state, and government weights and measures, and food labeling laws.
• Train and develop food preparation employees on programs, equipment function, and fundamental cooking principles.
  • Schedule personnel to achieve highest quality of customer service.
• Abside by and enforce all company policies as stated in the Employee Handbook.
  • Conduct regular departmental meetings for the entire staff to communicate plans, programs and policies, in order to teach, resolve problems, and seek suggestions for improvement.
  • Assist in the hiring, training, appraisal, and discipline of the food service employees.

Requirements

• Minimum 2 years’ prior experience in food service management, retail department management, guest relations, and/or customer service experience.
• Ability to read and write to properly tag merchandise, order merchandise, and maintain an acceptable inventory level.
• Basic analytical and math skills necessary for interpreting invoices, gross profits, and labor percentages.
• Strong interpersonal skills and the ability to quickly and effectively resolve issues that arise with both staff and customers.
• Excellent oral and written communications skills for dealing with guests, employees, supervision, and vendors.
• Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates.
• ServSafe certification or comparable required.
• While performing the duties of this job, candidate will be required to stand for extended periods of time (2hrs+).
• Situation will require lifting, bending, stooping, pushing and pulling, occasionally having to lift objects up to, and possibly over, 50 pounds.
• Basic computer skills essential with heavy focus on Microsoft programs.
• Must be a vibrant and dynamic personality with a high level of enthusiasm and a sincere passion for working with people and food.

Qualifications

• Minimum 2 years’ prior experience in food service management, retail department management, guest relations, and/or customer service experience.
• Ability to read and write to properly tag merchandise, order merchandise, and maintain an acceptable inventory level.
• Basic analytical and math skills necessary for interpreting invoices, gross profits, and labor percentages.
• Strong interpersonal skills and the ability to quickly and effectively resolve issues that arise with both staff and customers.
• Excellent oral and written communications skills for dealing with guests, employees, supervision, and vendors.
• Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates.
• ServSafe certification or comparable required.