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5.3 Job Duties and Responsibilities

Team Member Responsibilities

Although Team Members may be scheduled to work at specific stations on a given day, all Team Members may be required to perform a variety of jobs or tasks within the Restaurant. Flexibility and cooperation are essential to maintaining smooth and efficient operations. 

Important Note: There is no such thing as being “just hired to make subs” or “just hired to ring up guests.” Every Team Member is expected to contribute to all aspects of the Restaurant’s success.

 

Guest Service Responsibilities

Providing excellent guest service is the primary responsibility of all Team Members. Every Team Member is required to:

  • Smile and Greet Guests: Always greet guests in a friendly, courteous, and professional manner.
  • Treat with Respect: Treat all guests and individuals with honor, dignity, and respect.
  • Service Standard: Strive to achieve a 90-second order-to-pay service time while ensuring accuracy and quality. Do not rush the guest.
  • Handle Disputes Appropriately: Never argue with a guest. If a situation cannot be resolved or the guest is dissatisfied, immediately involve the Manager or Director of Operations.
  • Remain at Assigned Position: Do not leave your assigned area unless instructed by a Manager or Director of Operations.

 

Shared Responsibilities 

In addition to Guest Service, the following responsibilities apply to all Team Members at all times:

  • Stock Rotation: Ensure proper product rotation (FIFO = First In, First Out).
  • Cleanliness: Maintain a clean and sanitary Restaurant. If there is time to lean, there is time to clean.
  • Preparedness: Ensure all food, bread, and cookies are consistently prepared and available for sale.
  • Resource Management: Avoid waste of food, paper products, cleaning supplies, and other materials.
  • Menu Knowledge: Know the SUBWAY® menu and engage in suggestive selling when appropriate.
  • Task Priorities: Follow restaurant task priorities and take initiative to complete tasks without waiting to be told.
  • Carry a Pen: Always bring and carry a pen while on shift.
  • Professional Conduct: Profanity or inappropriate language is strictly prohibited on Restaurant property.

 

Additional Information

  • These responsibilities are not exhaustive. Other duties may be assigned at any time based on operational needs.
  • Training will be provided by Managers to ensure all Team Members understand expectations and job functions.
  • Initiative, professionalism, and teamwork are mandatory requirements for success at THE COMPANY’s Restaurants.

 

Disciplinary Actions

Failure to follow these responsibilities, or refusal to perform assigned duties, may result in disciplinary action up to and including termination of employment.

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