Subway Supervisor

Circle K•Gautier, MS

6d•Onsite

About The Position

The position is responsible for managing the day-to-day operations of a company-operated restaurant, with responsibility for people, operations, and financial metrics. The role reports directly to the Restaurant District Manager. The manager provides fast, friendly guest service; recruits, hires, onboards, trains, coaches, and recognizes team members; delegates work; and maintains a clean restaurant. The manager oversees food preparation, production management, product quality, food safety, and compliance with Brand, Company, health department, government, and safety requirements. The role also handles administrative and financial controls, including paperwork, schedules, inventory and cash counts, truck orders, sales records, and operational metrics. The manager communicates with the Restaurant District Manager, reports incidents and facility issues, and trains a Restaurant Assistant Manager to operate the restaurant in the manager’s absence. The job requires open availability and includes physical activities such as standing, walking, bending, reaching, climbing ladders occasionally, and lifting and carrying items. Work may involve extreme hot and cold temperatures, fryers, ovens, grills, coolers, freezers, sharp objects, and loud noise. Circle K states it will provide reasonable accommodations for known disability-related limitations unless doing so would be unreasonable or create an undue hardship.

Requirements

At least 2 years of restaurant management experience.
Proficiency in Microsoft Office Suite.
Valid state driver’s license.
Open availability.
Excellent communication skills.
Ability to motivate, coach, and lead team members.
Integrity and reliability in keeping commitments.
Positive attitude.
Conflict-management skills.
Sense of urgency.
Ability to lead by example and focus on results.
Ability to work well with others or independently.
Frequently bend, twist at the waist, kneel, squat, stand, and walk.
Occasionally climb and descend ladders.
Tolerate extreme hot and cold temperatures and work around fryers, ovens, grills, coolers, freezers, sharp objects, and loud noises.
Reach, grasp, and manipulate objects with hands throughout the shift, including reaching overhead.
Frequently push, pull, lift, and carry up to 10 pounds and occasionally up to 50 pounds or more, including lifting from ground level to overhead.

Nice To Haves

ServSafe Manager certification preferred.

Responsibilities

Provide excellent guest service in a fast and friendly manner and coach or correct team members as needed.
Recruit, interview, select, hire, and onboard employees for all positions.
Maintain a clean restaurant, delegate job and shift duties, and follow up on completion.
Establish build-to quantities and maintain the production management system.
Direct the team to prepare and serve food in accordance with Brand, Company, and health department regulations.
Supervise and coach team members on food preparation and production management guidelines.
Ensure ongoing training on Brand and Company standards.
Share relevant information and maintain the communication board.
Implement Brand campaigns and conduct new-product training.
Ensure product quality, food safety, and operational standards.
Monitor the accuracy of cash, sales, and inventory control records.
Communicate as required with the Restaurant District Manager.
Complete daily, weekly, and period paperwork, inventory counts, cash counts, truck orders, schedules, and other administrative duties.
Maintain a safe environment for team members and guests by following laws and safety codes, and report facility issues to maintenance.
Complete incident reports in accordance with the 5-minute rule policy.
Take ownership of financial and operational metrics to support a profitable restaurant.
Conduct team member check-ins and provide positive feedback badges in Workday, using recognition to reinforce positive behavior and performance.
Apply progressive discipline to address performance deficiencies or failure to follow company policies or regulatory requirements.
Train a Restaurant Assistant Manager to operate the restaurant successfully in the Restaurant General Manager’s absence.
Demonstrate the Company values: One Team, Do the Right Thing, Takes Ownership, and Play to Win.