POSITION TITLE: Sub Shoppe Manager DEPARTMENT: Sub Shoppe REPORTS TO: Store Manager & Convenience Store Supervisor FLSA STATUS: Non-Exempt JOB SUMMARY: To effectively direct and supervise all functions and activities of the Sub Shoppe Department to achieve maximum sales and profit goals. ESSENTIAL JOB FUNCTIONS: • To oversee and execute all operation objects set forth for the Sub Shoppe department. The Sub Shoppe department will include all hot foods, salad bar, store made sandwiches and salads.. • Responsible for managing the budget and department expenses, sanitation, safety, regulatory compliance, menu development, preparation and service of food. • Responsible to check and verify all Sub Shoppe department deliveries and invoices to ensure accurate billing from vendors. • Responsible for maintain acceptable inventory levels to ensure the highest quality of freshness of all products. • Meet profit objectives by controlling food, supply, and labor costs and maximizing sales potential through aggressive marketing and/or promotions while controlling shrink. • Record, track, and maintain inventory levels of product used for food preparation. This includes conducting physical inventories each period. • Responsible to help assist in unloading and transporting the prepared food merchandise to sales floor or storage areas. • Maintain sanitation, health, and safety standards in work areas. Assesses sanitation practices and establishes sanitary controls as required by the county and/or state health department and company policy. • Handle damages and spoiled products according to company policies and procedures. • Ensure favorable image with guests through a clean, attractive and friendly food preparation and serving by complying with sanitation, safety, and security company policies. • Plan, develop, maintain, and execute food preparation tools essential to managing inventory and production while controlling shrink. • Observe state and health department regulations pertaining to food safety and sanitation and to also maintain a housekeeping program to ensure a clean and orderly department. • Ensure compliance to local, state, and government weights and measures, and food labeling laws. • Effectively train and develop food preparation employees on programs, equipment function, and fundamental cooking principles. Supervise and schedule personnel to achieve highest quality of customer service. • Abide by and enforce all company policies as stated in the Employee Handbook. SUPPLEMENTAL JOB FUNCTIONS: • Conducts regular departmental meetings for the entire staff to communicate plans, programs and policies, in order to teach, resolve problems, and seek suggestions for improvement. • To oversee the prepared food department and assist in slicing and making prepared food trays when necessary. • Assists in the hiring, training, appraisal, and discipline of the food service employees. MINIMUM KNOWLEDGE, SKILLS AND ABILITIES: • Minimum 2 years’ prior experience in food service management, retail department management, guest relations, and/or customer service experience. • Must have to ability to read and write to properly tag merchandise, order merchandise, and maintain an acceptable inventory level. • Basic analytical and math skills necessary for interpreting invoices, gross profits, and labor percentages. • Must have strong interpersonal skills and the ability to quickly and effectively resolve issues that arise with both staff and customers. • Must have excellent oral and written communications skills for dealing with guests, employees, supervision, and vendors. • Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. ServSafe certification or comparable required. • While performing the duties of this job, candidate will be required to stand for extended periods of time (2hrs+). Situations will require lifting, bending, stooping, pushing and pulling, occasionally having to lift objects up to, and possibly over, 50 pounds, • Basic computer skills essential with heavy focus on Microsoft programs. • Must be a vibrant and dynamic personality with a high level of enthusiasm and a sincere passion for working with people and food.