A vending machine business owner, it involves purchasing and placing vending machines in high-traffic locations, such as office buildings, schools, and malls, and stocking them with a variety of items, such as snacks and drinks

Responsibilities-Certified Trainer for the Austin Area-Supply Food inventory management-Employee scheduling management-Managing multiple units as an GM including daily operations of the stores-Asset ManagementHighlights:-Drives sales through effective execution of restaurant standards and marketing initiatives.-Delegate and lead processes to control labor costs and food costs. Maintain ratios within expected guidelines to generate profit and bonus income potential.-Ensure the safety and security of team and guests through a focus on preventative maintenance and cleanliness.-Analyze restaurant environment and business results to identify opportunities and action plan with their team to set and achieve goals.-Engage and empower team to develop solutions that drive business results.

Guest Satisfaction:-Holds the guest as their highest priority and offers exceptional customer service.-Leads by example and promotes an environment where there is a sense of urgency to satisfy our guests.-Ensures Brand standards and systems are executed.-Ensures Food Safety standards are adhered to according to Jersey Mike's and State guidelines.Employee Development:Promote a team environment by fostering respect, providing coaching and feedback, recognizing achievements, resolving employee concerns and communicating effectively.-Hire, train, and develop the right people and plan staffing levels to meet guest and business needs.-Continuously learn while passing on knowledge and skills to help others develop and grow.-Hold themselves and team accountable for responsibilities and results.

- Ensure standards constantly check to see if product quality, service, speed and cleanliness standards are met. - Ensure restaurant is staffed properly and people are properly trained to do their jobs through effective use of training programs.- Provide leadership by engendering excitement, enthusiasm, a positive mental attitude and commitment to company objectives. - Ensure that correct inventory levels are kept and all equipment is maintained in excellent condition through the use of approved vendors.- Set an example by maintaining an excellent working knowledge and a high level of proficiency in the performance of all phases of restaurant operations and technology.- Supervise in accordance with established performance and operating policies.- Work with and motivate Team Members to perform up to their highest possible level of ability.

Position involves all aspects of running a deli including customer service, sandwich making, grilling, register, cleaning, training, opening/closing, cash and inventory management-Provide each guest with a positive experience -Correctly prepare all food served following standard recipes and special diet orders.-Determine amount and type of food and supplies required using company guidelines.-Comply with established sanitation standards, personal hygiene, and health standards-Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.-Store food properly and safely.-Stock food as needed.-Report necessary equipment and maintenance to supervisor.-Complete food temperature checks as established by company guidelines.-Work with and motivate fellow team membersOTHER DUTIES: As assigned by management.

• Supervised over 35 employees• Worked directly with the Manager to accomplish goals for the operation• Created schedules for part time and temporary employees for daily operations• Handled minor discipline problems and recommends action to the management