Crew Leader

Proficient at Sandwich Artist:

• Ability to excel at guest service through:
• The creation of a quality sandwich or salad by following proper formulas and assembly procedures as outlined in the Operations Manual.
• Promptly, accurately, and courteously doing so from start to finish.
• Having proper knowledge of all products including:
• Daily specials, promotional items, nutritional items and guides, formulas, holding procedures and temps, and waste procedures.
• Knowledge of proper bread baking and handling:
• This includes knowledge of the Hinge cut.
• All information on correct product handling procedures, including but not limited to:
• Formula proficiency, holding and temperature knowledge, expiration dates and times, waste procedures, ability to utilize day dots, preparation procedures and formulas for all veggies, meats, cheeses, and seafood.
• Ability to maintain a clean restaurant by utilizing:
• Flow-charts available, performing regular restaurant inspections, and proper task delegation to crew.

Cash Control:

• Proper knowledge of daily paperwork that is needed.
• Cash-ins/outs, cash drops, bread counts, opening/closing paperwork, waste, deliveries, etc.

Shift Control:

• Ability to run a shift, as well as the restaurant, with little to no supervision.
• Ability to prepare restaurant for opening for the day and/or perform closing tasks as needed.
• Ability to read certain reports and make shift decisions based on what is seen.
• Productivity, labor, net sales, etc.

• Knowledge of how to control cash on one’s shift through complete and accurate cash drops and 

  cash-outs, and the ability to hold oneself accountable for that cash.
• Ability to troubleshoot and resolve problems with the POS system.
• Basic knowledge to correct minor issues, and knowing when to contact management for further assistance with major system issues.
• Ability to operate restaurant in full compliance while a manager or supervisor is not on site.
• Knowledge of how to troubleshoot shift issues when manager or supervisor is not on site.

• At a minimum - be on time, in full uniform and with a “ready to work” approach.
• Ability to cover on short notice in the event of a call in, no call/no show, or termination.
• Ability to assist manager or supervisor on operational issues such as:
• Delegation, cleanliness, compliance, etc.

• Always in proper uniform as outlined in the You’re Hired Handbook/Employee Policy Manual and the Operations Manual.
• Hair is neat and clean, smile and friendly, hold oneself with respect and professionalism.
• Excel at providing outstanding guest service.
• Hold oneself professionally and respectfully in the face of adverse situations.

• Displaying a professional demeanor to all guests and with anyone in contact with restaurant; 

  working in cooperation with management and coworkers.

Prerequisites:

• ANSI accredited food safety certification (food handler’s certificate)  Ability to take responsibility of a shift
• Ability to delegate
• Ability to troubleshoot
• Ability to communicate with manager and crew, both verbally and written
• Ability to lift 10 pounds frequently and up to 50 pounds occasionally
• Requires frequent to continuous standing, bending, walking, carrying – climbing on occasion
• Regular and predictable attendance is essential
• Familiar with the Chain of Command
• Ability to recognize potential red flag issues and communicate them to a manager or supervisor
• University of Subway Certification