Crew Leader

The Crew Leader has ability to lead others by example and is confident in overseeing a shift in the absence of management. Greets and serves guests, prepares product, maintains food safety and sanitation standards, and handles or processes paperwork. Exceptional guest service is a major component of this position.

 Responsibilities

·       Upholds and enforces restaurant standards.

·       Troubleshoots and resolves shift issues.

·       Delegates shift duties and ensures their completion.

·       Communicates effectively with staff and management.

·       Completes daily paperwork as required.

·       Exhibits a cheerful and helpful manner while greeting and serving guests and preparing their orders.

·       Demonstrates a complete understanding of menu items and explains them to guests accurately.

·       Uses Point of Sale (POS) system/cash register to record the order and compute the amount of the sale.

·       Collects payment from guests and makes change.

·       Performs Cash–In Procedure; accounting for all forms of money, bread, etc during the shift.

·       Prepares food neatly, according to formula and in a timely manner.

·       Checks products in sandwich unit area and restocks items to ensure a sufficient supply throughout the shift.

·       Understands and adheres to proper food handling, safety and sanitation standards during food preparation, service and              clean up.

·       Cleans and maintains all areas of the restaurant to promote a clean image.

·       Understands and adheres to the Wash, Rinse and Sanitize method of cleaning.

·       Understands and adheres to all quality standards, formulas and procedures as outlined in the Subway® Operations                      Manual: Daily Procedures.

·       Completes University of Subway® courses as directed.

 Prerequisites

·       Experience: Prior work experience required.

·       Education: Some high school or equivalent.

  Essential Functions

·       Ability to understand and implement written and verbal instruction.

·       Ability to effectively communicate with management and staff.

·       Physical: Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale (POS)            system/cash register. Position requires bending, standing and walking the entire workday. Must have the ability to lift 10              pounds frequently and up to 30 pounds occasionally.