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.

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.