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Subway Endeavour Hills is seeking an experienced and motivated Retail Manager to oversee the daily operations and management of our restaurant.We are looking for a professional with strong leadership, business management and customer service skills who can manage restaurant operations, lead a team and ensure the business consistently delivers high-quality products and services.

The Retail Manager will be responsible for the overall management and operational performance of the Subway Endeavour Hills.

The successful applicant will oversee staff, manage financial performance, maintain operational standards and ensure compliance with food safety, workplace health and safety and relevant employment regulations.

Benefits

• Full-time, permanent employment.
• Competitive remuneration based on skills and experience.
• Opportunity to manage and develop a retail business.
• Supportive working environment.
• Opportunity for professional development and career progression.

Task & responsibilities

Key Duties and Responsibilities

The Retail Manager will be responsible for organising, directing and controlling the overall operations of Subway Endeavour Hills. The position requires a high level of commercial, operational, financial and staff management responsibility.

1. Restaurant Operations and Business Management

• Plan, organise and manage the overall daily operations of the restaurant, ensuring that all business activities are conducted efficiently and in accordance with established operational objectives.
• Develop, implement and review operational policies and procedures to improve restaurant performance, productivity and profitability.
• Establish operational priorities and service standards to ensure consistent delivery of products and services.
• Monitor the performance of all restaurant functions, identify operational issues and implement corrective strategies to maintain business efficiency.
• Coordinate opening and closing procedures, operational administration and management activities to ensure continuity of business operations.
• Evaluate existing business practices and introduce improvements to workflows, operational processes and resource utilisation.
• Ensure that restaurant operations comply with company policies, franchise requirements and applicable Australian legislation.

2. Product Mix, Stock Control and Inventory Management

• Determine appropriate product quantities and stock levels based on customer demand, sales patterns, seasonal trends and historical purchasing data.
• Monitor the availability and quality of ingredients, beverages, packaging materials and other restaurant supplies to ensure uninterrupted business operations.
• Establish and maintain inventory control procedures, including regular stocktakes, monitoring stock movements and investigating discrepancies.
• Analyse product sales performance to identify popular and slow-moving products and make recommendations regarding product availability and stock allocation.
• Develop stock ordering and replenishment schedules to minimise wastage, prevent shortages and maintain appropriate inventory levels.
• Monitor food costs, portion control and ingredient usage to ensure products are prepared consistently and in accordance with established quality standards.
• Oversee stock rotation, storage procedures, expiry date monitoring and appropriate disposal of damaged or expired goods.

3. Purchasing and Supplier Management

• Develop and implement purchasing procedures to ensure the timely procurement of ingredients, beverages, packaging and operational supplies.
• Assess purchasing requirements by analysing stock consumption, forecast customer demand and anticipated business activity.
• Liaise with approved suppliers and distributors regarding product availability, delivery schedules, pricing and supply requirements.
• Monitor supplier performance to ensure products meet required quality, quantity and delivery standards.
• Review purchasing expenditure and identify opportunities to improve procurement efficiency and control operating costs.
• Maintain accurate purchasing records, supplier invoices and delivery documentation.
• Ensure purchasing activities are consistent with franchise procurement policies and approved supplier arrangements.

4. Financial Management, Budgeting and Business Performance

• Prepare, manage and monitor restaurant budgets, ensuring that revenue, expenditure and operating costs remain within established financial targets.
• Analyse sales reports, revenue trends, gross profit margins, labour expenses and food costs to assess the financial performance of the restaurant.
• Develop strategies to improve profitability through effective cost control, stock management, labour allocation and sales growth.
• Monitor daily, weekly and monthly financial performance against budgeted targets and implement corrective measures where necessary.
• Maintain accurate records of financial transactions, sales revenue, purchases, operational expenditure and other business-related financial activities.
• Oversee cash management procedures, banking, reconciliations and financial reporting.
• Prepare management reports outlining business performance, financial trends, operational expenses and opportunities for improvement.
• Evaluate the financial impact of operational decisions and recommend strategies to improve the restaurant's overall financial sustainability.

5. Marketing, Promotions and Sales Development

• Develop and implement local marketing initiatives to increase restaurant visibility, attract new customers and encourage repeat business.
• Coordinate promotional campaigns, special offers and advertising activities in accordance with Subway brand guidelines.
• Monitor customer purchasing patterns and sales trends to identify opportunities to increase product sales and revenue.
• Evaluate the effectiveness of promotional activities by reviewing sales results, customer feedback and business performance.
• Implement strategies to promote available products, meal combinations and approved promotional offerings.
• Monitor competitor activities and local market conditions to identify opportunities to improve the restaurant's market position.
• Establish sales performance objectives and introduce initiatives to improve customer retention and business growth.

6. Staff Recruitment, Selection and Workforce Management

• Determine staffing requirements based on restaurant operating hours, projected customer demand, business activity and budgetary considerations.
• Manage the recruitment and selection process, including identifying staffing requirements, interviewing applicants and selecting suitable employees.
• Develop staff rosters to ensure appropriate workforce coverage while managing labour costs and operational requirements.
• Establish clear responsibilities, performance expectations and workplace standards for employees.
• Supervise and manage employees across all restaurant functions, ensuring that staff perform their duties effectively and consistently.
• Conduct employee performance reviews, identify development requirements and implement appropriate performance improvement measures.
• Address workplace concerns, employee grievances, attendance issues and disciplinary matters in accordance with applicable employment legislation.
• Coordinate staff training and development to improve operational knowledge, service standards and employee performance.
• Foster a productive working environment through effective communication, leadership and team development.

7. Customer Service and Quality Management

• Establish and maintain customer service standards to ensure a positive and consistent customer experience.
• Monitor customer feedback, complaints and service performance to identify areas requiring improvement.
• Investigate and resolve customer complaints professionally, implementing corrective actions where necessary.
• Ensure products are prepared, presented and served in accordance with Subway quality specifications and established food preparation standards.
• Monitor service delivery, order accuracy and customer waiting times to maintain efficient restaurant operations.
• Develop strategies to improve customer satisfaction, encourage repeat patronage and strengthen the restaurant's reputation.
• Ensure employees understand and consistently follow customer service policies and procedures.

8. Workplace Health, Safety and Food Safety Compliance

• Ensure the restaurant complies with applicable workplace health and safety legislation, food safety requirements and relevant regulatory standards.
• Develop, implement and monitor workplace procedures to maintain a safe, hygienic and compliant working environment.
• Oversee food handling, storage, temperature monitoring, cleaning and sanitation procedures.
• Ensure employees receive appropriate training in food safety, workplace health and safety and safe operating practices.
• Conduct regular workplace inspections to identify potential hazards and ensure appropriate corrective actions are implemented.
• Maintain records relating to food safety checks, workplace inspections, equipment maintenance and incident reporting.
• Coordinate maintenance and servicing of restaurant equipment to ensure safe and efficient operation.
• Investigate workplace incidents and implement preventative measures to minimise future risks.

9. Business Development and Continuous Improvement

• Review restaurant performance regularly and identify opportunities to improve revenue, productivity and operational efficiency.
• Develop and implement business improvement strategies based on financial results, customer feedback and operational performance.
• Monitor changes in customer preferences, local market conditions and industry trends to inform business decisions.
• Establish measurable operational and financial objectives and monitor progress towards achieving business targets.
• Review management procedures and recommend changes to improve resource utilisation, staff productivity and business outcomes.
• Prepare operational and financial reports for business owners and provide recommendations regarding future business improvements.

10. Franchise Standards and Corporate Compliance

• Ensure the restaurant consistently operates in accordance with Subway franchise standards, brand requirements and approved operational procedures.
• Monitor compliance with franchise requirements relating to product quality, food preparation, presentation, customer service and restaurant cleanliness.
• Coordinate franchise inspections and audits and implement corrective actions arising from inspection findings.
• Ensure all restaurant activities are conducted in accordance with applicable business, employment, food safety and consumer protection regulations.
• Maintain accurate operational documentation and management records to support franchise compliance and business accountability.

Qualification & experience

• Relevant qualification in Business Management, Hospitality Management or Retail Management, or equivalent relevant experience.
• At least 1-2 years of relevant experience in retail, hospitality or restaurant management.
• Demonstrated experience managing and supervising employees.
• Strong leadership, communication and interpersonal skills.
• Experience in budgeting, financial management and cost control.
• Knowledge of inventory management and purchasing procedures.
• Understanding of food safety and workplace health and safety requirements.
• Strong organisational and problem-solving abilities.
• Ability to manage competing priorities and work in a fast-paced environment.