Restaurant Manager

1. POSITION SUMMARY

The Restaurant Manager is responsible for overseeing andmanaging the daily operations of the restaurant to ensure that food safety,product preparation, cleanliness, inventory control and operational standardsare consistently maintained.

The Restaurant Manager is expected to lead by example,supervise and develop restaurant employees, maintain excellent customer service standards, and ensure the restaurant operates efficiently and profitably.

The role requires a hands-on approach, with the ability to perform all operational duties while managing the restaurant team and supporting the overall objectives of the company.

2. TASKS AND RESPONSIBILITIES

The duties and responsibilities include, but are not limited to, the following:

A. Restaurant Operations

• Perform all tasks and responsibilities of a Sandwich Artist as outlined in the Sandwich Artist job description.
• Oversee daily restaurant operations and ensure smooth execution of all shifts.
• Ensure food preparation activities, including preparation of bread, proteins, vegetables and other ingredients, are carried out according to established standards.
• Ensure proper opening and closing procedures are performed.
• Operate the cashier and Point of Sale (POS) system when required.
• Ensure consistent product quality, presentation and portion control.
• Maintain high standards of Quality Assurance, Service Excellence and restaurant cleanliness.

B. Staff Management andDevelopment

• Train, guide and supervise new or less experienced Sandwich Artists in their duties and responsibilities.
• Schedule and supervise restaurant employees to ensure adequate manpower coverage.
• Assist the Operations / Area Manager in meeting scheduling and manpower requirements.
• Maintain positive employee morale and foster a healthy, productive and collaborative working environment.
• Lead by example and promote teamwork,accountability and professionalism.
• Identify staff training needs and support continuous employee development.

C. Food Safety, Hygiene and Compliance

• Ensure food safety, food handling and hygiene standards are strictly followed.
• Conduct regular operational audits and ensure all required audit checks are completed.
• Perform regular food safety checks, including food temperature monitoring, storage practices, expiry date checks and sanitation procedures.
• Inspect restaurant equipment and storage facilities throughout each shift to ensure they are maintained in properworking condition.
• Ensure all restaurant cleanliness and sanitation requirements are consistently met.

D. Inventory and Cost Management

• Practise and maintain proper inventory control standards.
• Monitor stock levels and ensure timely stock replenishment to prevent shortages or unnecessary overstocking.
• Manage food costs through proper portion control, stock rotation and minimisation of food wastage.
• Monitor and manage labour costs through effective staff scheduling and manpower planning.
• Ensure operational resources are utilised efficiently without compromising food quality or service standards.

E. Administration and Reporting

• Perform necessary restaurant paperwork and administrative duties as required.
• Maintain accurate operational records, including inventory, food safety and audit documentation.
• Report operational issues, equipment defects and staffing concerns to Management.
• Complete assigned Subway University courses and training programmes as directed by Management.
• Carry out other reasonable duties and responsibilities as assigned by Management.