You have to refresh to be fresh. At Subway, we’re always evolving to serve up craveable food and a great workplace.
Subway is one of the world's largest quick service restaurant brands, serving freshly made-to-order sandwiches, wraps, salads and bowls to millions of guests, across over 100 countries in more than 37,000 restaurants every day. Subway restaurants are owned and operated by Subway franchisees – a network that includes more than 20,000 dedicated entrepreneurs and small business owners – who are committed to delivering the best guest experience possible in their local communities. Ready to join the Subway team? There are plenty of incredible opportunities to be part of Subway, from our corporate headquarters and worldwide regional offices to our remote development teams. Our thousands of franchised restaurants across the globe offer opportunities for talented, motivated people to join their teams. Browse opportunities at our dual-headquarters offices in Shelton, CT, and Miami, FL, offices as well as regional offices at https://www.subway.com/en-US/Careers. For opportunities at Subway Restaurants around the world, please visit www.mysubwaycareer.com.
On-site · Englehart
Establish and manage work schedules, order food and kitchen supplies, and supervise, coordinate, and train food preparation and distribution staff. Estimate meal preparation needs, maintain food and service quality standards, prepare budgets and assess costs, and address customer complaints and concerns.
On-site · Englehart
Establish work schedules, requisition supplies, and supervise and coordinate staff who prepare and portion food. Train staff, estimate ingredient needs, maintain food and service quality, prepare budgets and cost estimates, and address customer concerns.
On-site · North Bay
Establish work schedules and methods, requisition food and kitchen supplies, and supervise staff preparing and portioning food. Ensure food and service meet quality standards, address customer concerns, maintain operational records, and check tray assembly.
On-site · Parry Sound
Oversee and evaluate daily restaurant operations, supervise 5–10 employees, and maintain inventory while ensuring health and safety regulations are followed. Balance cash and prepare financial reports, conduct performance reviews, manage costs, negotiate with suppliers and clients, and address customer concerns.
On-site · Duncan
Manage restaurant operations, including budgeting, revenue and labor cost monitoring, staff scheduling, supervision, training, and performance reviews. Maintain inventory and health and safety compliance, implement service procedures and marketing plans, and address customer concerns.
On-site · Lac la Biche
Take customer orders, prepare and package simple food items, portion ingredients, and restock refrigerators and salad counters. Clean and sanitize kitchen areas, dishes, equipment, and tables; receive and store supplies, dispose of waste, and prepare fruits and vegetables.
On-site · Red Deer
Take customer orders, prepare and package simple food items, portion ingredients, and restock refrigerators and salad counters. Clean and sanitize kitchen equipment and dining areas, wash and store dishes, receive and put away supplies, and handle waste and basic food preparation.
On-site · Red Deer
Take customer orders, prepare and package food, portion ingredients, and restock refrigerators and salad counters. Clean and sanitize kitchen equipment, dishes, work areas, and floors; receive and store supplies, dispose of waste, and prepare fruits and vegetables.
On-site · Red Deer
Take customer orders, prepare and package simple food items, portion ingredients, and restock refrigerators and salad counters. Clean and sanitize dishes, kitchen areas, equipment, and floors; receive and store supplies, remove waste, and prepare fruits and vegetables.
On-site · Red Deer
Take customer orders, prepare and package food, portion ingredients, and restock refrigerators and salad counters. Clean and sanitize kitchen areas, dishes, and equipment; receive and store supplies; and handle waste and other routine kitchen tasks.
On-site · Big River
Take customer orders, prepare and heat simple dishes, portion and package food, and restock service areas, refrigerators, and salad bars. Operate food preparation equipment and clean and sanitize kitchen areas, workstations, storage areas, and equipment.
On-site · Flesherton
The assistant manager is responsible for overseeing daily restaurant operations, including staff supervision, inventory maintenance, and budget management. They also handle customer service, ensure health and safety compliance, and coordinate catering arrangements.
On-site · South Bruce Peninsula
The assistant manager is responsible for overseeing daily restaurant operations, including staff supervision, inventory management, and financial reporting. They also handle budget development, marketing implementation, and ensure compliance with health, safety, and liquor regulations.
On-site · Arborg
The restaurant manager is responsible for overseeing daily operations, including staff supervision, inventory management, and budget analysis to maximize profits. They also handle customer service, ensure health and safety compliance, and coordinate with suppliers.
On-site · Miramichi
Oversee daily operations of a fast food restaurant during assigned shifts. Manage staff and ensure efficient service delivery to customers.
On-site · Campbellton
The shift manager is responsible for overseeing daily restaurant operations and managing staff during assigned shifts. They ensure high standards of service and efficiency in a fast-paced food service environment.
On-site · Listowel
The assistant manager is responsible for overseeing daily restaurant operations, including staff supervision, inventory management, and budget analysis. They also handle customer service, event management, and ensure compliance with health, safety, and liquor regulations.
On-site · Brantford
The restaurant manager is responsible for overseeing daily operations, including budget management, staff supervision, and inventory control. They also handle customer relations, marketing initiatives, and ensure compliance with health and safety regulations.
On-site · Brantford
The Restaurant Manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and supervising a team of 5-10 people. Key duties include staff recruitment, training, inventory control, and ensuring compliance with health and safety regulations.
On-site · Temiskaming Shores
The role involves planning and supervising daily restaurant operations, including staff scheduling and training. Key duties include managing inventory, balancing cash reports, and ensuring health and safety regulations are met.