Restaurant Manager

Subby’s is seeking a strong and motivated Restaurant Manager to oversee the complete daily operations of the restaurant. The Restaurant Manager is responsible for ensuring efficient operations, excellent customer service, high food quality standards, proper staff management, inventory control, and overall restaurant performance.

The ideal candidate must be a hands-on leader who can manage a fast-paced environment while maintaining professionalism, operational efficiency, and customer satisfaction.

• Previous experience in restaurant management, hospitality, or food service supervision preferred.

• Strong leadership and team management skills.

• Excellent customer service and communication abilities.

• Ability to work in a fast-paced environment and handle pressure effectively.

• Strong organizational and problem-solving skills.

• Knowledge of restaurant operations, food safety, and inventory management.

Preferred Qualifications

• Experience in fast food or casual dining operations is an asset.

• Certification in food safety or hospitality management is an advantage.

Operations Management

• Fully oversee and manage all restaurant operations on a daily basis.

• Ensure opening and closing procedures are completed properly each day.

• Maintain smooth and efficient restaurant operations during all shifts.

• Ensure company policies, procedures, and operational standards are followed.

Staff Management

• Supervise, lead, and support all restaurant staff.

• Create and manage biweekly staff rosters and shift schedules.

• Train new employees and monitor staff performance.

• Maintain discipline, teamwork, and professionalism among staff.

• Address staff concerns and operational issues promptly.

Customer Service

• Ensure customers receive excellent service at all times.

• Handle customer complaints professionally and efficiently.

• Maintain a welcoming, clean, and organized restaurant environment.

• Monitor customer satisfaction and support continuous improvement.

Food Quality & Standards

• Ensure food quality, presentation, and portion consistency meet company standards.

• Work closely with the kitchen team to maintain high food preparation standards.

• Monitor food handling and sanitation practices to ensure compliance with health and safety standards.

Inventory & Stock Control

• Manage pantry organization and stock levels at the restaurant location.

• Monitor inventory usage and coordinate replenishment needs.

• Ensure adequate stock is available while minimizing waste and shortages.

• Assist with weekly stock checks and inventory control procedures.

Administrative Responsibilities

• Prepare operational reports and communicate with management regarding restaurant performance.

• Monitor daily sales, staff attendance, and operational expenses.

• Ensure cash handling and basic administrative procedures are properly followed.