sandwich maker

assistant manager

store manager

restaurant manager

manager

Subway

Half an hour to prepare 150-180 bread, bake cookies, clean toasters, set up front while checking dates of produce, and then counting all the bread, wraps, salad bowls & money in store before opening the store... seriously ridiculous expectations. You’re forced to come in early to make sure you have the time to get everything done on time, but won’t get paid for that extra needed time. When you’re opening several days a week, this unpaid time really adds up.
Same when closing, expected to close the store within 15 minutes, which involves packing everything up, cleaning the restaurant, dishes, sweeping and mopping... you’ll never get out on time. Never paid for overtime. Again, this unpaid time really adds up..

Forget public holiday rates. Weekends and public holidays you get time and a quarter instead of time and a half. If a public holiday lands on a weekend.. you will only get the time and a quarter, no extra pay for that. Ridiculous. 

Poor communication from management. Subway is constantly bringing out new promotions and limited time subs or menu items, but management don’t say a word about it. You’ll show up to work and not know that this new stuff is even in the store, let alone HOW to make it or what the formulas should be. You will also get into trouble for doing the wrong with if you try to guess (which at that point, guessing is the only thing you can do because you’re not allowed to have your phones in store and management don’t want to be contacted unless there’s an emergency). You’re just kinda expected to know everything.

Abusive, degrading, threatening and condescending text messages, especially out of work hours. If someone does something wrong, management tend to send extremely harassing texts to all staff, even those who had nothing to do with the issue at hand. Insults, ie, calling staff “stupid” and “not good enough” within said messages. Lack of staff meetings which personally I feel need to happen instead of these ridiculously aggressive messages. I’ve seen younger staff suffer anxiety attacks over them, and I know I have come close to that point too.

Onto the work itself; 
Your main tasks include making subs, preparing food (chopping produce, cutting meats, etc), cleaning, and serving customers. Pretty straightforward. I had no issues with the workload itself.
However, 5+ hours straight on your feet running back and forth constantly gets very tiring when you have worked 16 days straight, and don’t get a chance to take a break because customers keep flooding in. 
The older you are, the less hours you’re gonna get, because you’re too expensive to roster on.
For a day to go smoothly, the staff need to work as a team and cooperate with high communication and sharing the workload. The more you pitch in and help, the easier the day becomes, and the more people will appreciate you. It’s not as stressful when the whole team manages to get a good routine going and can stick with it. 

TL;DR:
- You can’t physically open/close a store in the allocated time periods, requiring you to work unpaid overtime.
- Bare minimum wage with time and a quarter rates on weekends and public holidays (no extra rates of public holiday lands on weekend).
- Poor, abusive management with little to no communication or apparent care for workers.
- The workload itself is easy and consistent. Teamwork is key.

go in at 6.30am, prepare store for opening at 8am by baking breads, cookies and pastries fresh in store, preparing salads and meats in display, opening till, making sure enough stock prepped for lunch rush than 7.50am placing sign work outside as well as seating.
As soon as store is open continue baking, serving customers breakfast options up until 11am, making orders for schools or businesses if any for that day, prepping food, placing stock orders if need to on that day, dishes, cleaning, checking threw daily cleaning list to make sure up to standard. lunch rush, night staff start at 5 than most of the main cleaning is to be done, more food prep, customer service, dishes, making sure everything is up to standard and ready for open staff, packing products away at end of night, bringing in seating and signage from front of store, settling the till, mopping floors, shutting shop making sure everything and done and shop is secure.
I've learnt a lot from working and managing this business from team management, organising staff meetings and rosters, stocktake, opening and closing till, settling till making sure all money is accounted for, ordering stock, how to run a business from open to close and to make it the best it possibly can and to bring in as much business as possible.
the hardest part of my job was to make double check and make sure stock orders were up to scratch and there was enough product to last the week and to make sure business ran as smooth as possible, scariest part was monthly inspections from head office to see if work area, food and staff were all doing the right thing if we failed it would be me who failed as a manager which meant I would not have been doing my job right by double checking and making sure everything and everyone were doing jobs properly.
the most enjoyable part of my job was the experiences I've learnt and taken from this job also the interacting with all different types of people, knowing I made someone happy with their food and making long life friends.
I like to make people happy, if we can make at least one persons day by making them a sandwich and smiling at them than you've made a difference in someone's life :)

A typical day at work consisted of 6am starts- opening up the shop, starting up the computers, baking the bread, cookies and danishes and preparing all the food for the day. All vegetables and meats sliced (if necessary) and put into the baine marie. The money box and till were counted and balanced and everything packed away from the night before is set up. Throughout the day, the job consisted of cleaning, preparing more food, serving customers (making subs, wraps, smoothies etc), washing dishes, stock rotation and unpacking of fresh stock, preparing for lunch and dinner rushes and predicting the amount of bread etc to bake to avoid wastage. Towards the end of the night, a thorough clean of everything in the shop is completed and the drink fridge is re-stocked. After close, a final clean is performed and the money box and till is re-balanced. A print out of the days sales an earnings is attached to the stock sheets filled out every night and everything is turned off and put away before the store gets locked up.
Working at Subway I learned time management very quickly and how to keep calm under stress. I learned health and safety, how to clean properly and the standards of a business. I learned how to take control of the shop, and how to be told what to do. The management at subway were very professional but also knew how to joke around and make it a laid back place to work. My co-workers were some of the best people I've met- always willing to go out of their way to help another worker out, could take jokes and have fun but also be serious when needed. The hardest part of the job was when the store got really busy and we were behind in the prep or cleaning and it felt like we'd never get back on top of the work load, but the most enjoyable part was having fun and getting to know my co-workers.

BRIEF:
-Expects you to remember how to greet the customers in their way, PERFECTLY (mistakes you're out)
-EXPECTS you to know all items and how things function within 2 days (mistakes again you're fired)
-Not even an training to begin with
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Explanation from my experience :
First of all, I applied for this job because the job sign states that it welcomes all employees (sign is still up from this day on lol). The interview for the job was on the day when I just gave in my resume for them to review, it was good with the interview and they already accepted me on the day. They gave me a list of things of what I am required to know (e.g what ingredients are on display, how the bread is cooked, etc.) and told me to start tomorrow with the "training". 
Next day, I only stuffed up with some knowledge on how to greet with customers (it was like an oral test, EVERYTHING LITERALLY HAD TO BE PERFECT NO ADJUSTMENTS ON THEIR GREETING SCRIPT) and the "manager" told me to go through it several times and return home for the next day because it wasn't perfectly said word to word. Next day I was expected to know how the machines operated and how the bread was cooked, I honestly didn't remember much about it because I was put under pressure to know everything of what they have given me from the last 2 days of when I got accepted. As an honest person, I told them that I was unable to remember all of the information but did say "I will do my best". From that moment they didn't even think I was even useful to them. They just showed me the door to leave and told me to take off the uniform. 
Overall, too many expectations. Lack of understanding to a person who was willing to take the job. The "manager" was basically impatient. 
--
They really need to improve their training with new employees interested. 
Better off, if they put up a sign with the type of person they are willing to take (skills: quick learner)

Subway was probably one of the best jobs I ever had, I worked there for 2 years, met some of the greatest people there and still friends til this day. Subway is such a chill job, very easy going and all the people are super nice and easy to get along with (there’s always that ONE person though). I started when I was 16 doing 3 days a week (4 hour shifts) and then eventually moved up to 5, and then when I turned 18 I was doing 8 hour shifts 5 days a week, generally opening shifts (6-2), opening shifts are probably one of the best shifts even though I’m not a morning person, get in early get out early motto, except the shift start was 6am and the store opens at 6:30am and within that time was expected to bake 200 bread, 180 cookies and do prep, so I would normally be in there starting at 4:30 (unpaid) but it made my shift and life easier. Standard shifts are max 8 hours, I had done a couple 10-12 hour shifts if I was needed at another store or someone had called in sick. Towards the end of my time working there I had moved upto level 2 (supervisor) and that was just extra paperwork (banking, ordering stock, customer issues) except I was picking up everyone else’s slack, coming in earlier and staying back late, typically I’d start at 4:30am and finish at 3:30-4pm, although only being paid 6-2, which sucked. Starting earlier to do prep because it wasn’t done the night before and staying back to do more prep or it won’t be done. Throughout my time 2 managers had worked there, they were both AMAZING, can’t fault them at all, operations managers were a bit different, more strict and rude. Example: one time I was on an opening shift and had woken up to find out a family member had passed away in the night and called to say I wouldn’t be able to come in, I still had to come in and was given a warning for calling in on an open shift. The hardest part of the job was probably when it was superrrr busy and had no prep or just working with lazy people and had to pick up their slack.


I really enjoyed working here, a lot of people would laugh when I said that I worked at Subway because the job was bad or management was said to be awful (I believe this was about other subway stores) but the only issues I ever had was the smell of subway that never left my clothes or things that I brought in with me, no matter how many times I washed them. It was such a great first job, I worked here for three years and would've stayed for longer if I didn't move across the country. 

My bosses were all lovely and easy to approach, they all worked shifts with the rest of us so they knew what the job was like and didn't have any unreasonable expectations etc. They are quite picky with who they do employ, which is a great thing if you do get the job because all your coworkers are equally hardworking and reliable. I really loved how flexible the job was, the rostering was done on a weekly basis, you just send through which days you're available for the week and the roster would be sent out within the next few days. I believe that the rostering was done fairly, the bosses would listen to your preferences and were really understanding and supportive of education commitments that would affect shifts.

The job itself is easy to pickup, its like papas sanwicheria but in real life and you get paid money for it. I'd easily recommend working here to anyone, and have done so in the past. I genuinely never had any issues working here: wages were fair (they also started paying supa when I turned 18 and gave allowance each week to wash your uniform), I only had maybe 3 bad customers in the years that I worked there, you get 50% off all food, its a small group of workers so you get to know each other all really well, the shifts are usually around 3-5 hours unless you ask for longer - and breaks are rostered in (half hour for five hour shift). 


Work at subway Wetherill Park was on most occasions very enjoyable and peacefull. there was allot of flexibility for job allocation between team members allowing team members to help relieve another's workload if someone was overwhelmed. the workspace out the back was nice and open, lots of room to move about which allowed a smooth work flow and made training new team members easier rather than a cramped space. Working at subway wetherill park allowed me top practice my interpersonal skills with both team members and customers, helping to boost my confidence and teaching me to speak more clearly. i also learnt to manage my time effectively in order to complete jobs on time. although there was not a managerin the store on all hours of service they were easily acessable and often made contact with any staff on duty. My co-workers were friendly and often assisted me if i was confused with something or was overloaded with chores, there was allot of opportunity to communicate with co-workers giving shifts a more friendly feel to them. thus making the workload allot easier to deal with. The hardest part of working at subway wethril park would have to be ensuring all jobs were completed should a late night dinner rush occur within the last hour or so of cleaning up. above all else the ability to communicate with both customers and workmates at work would have had to have been the most enjoyable part of the job.

I have managed to achieve some impressive goals in my very short time as Manager - including the first REVS Pass for the store in more than five previous evaluations! Upon finding out only 48hrs prior to the check of how badly the restaurant has previously performed.
Without knowing this previously I had already begun many improvements in-store including retraining, maintenance, cleaning and customer experience intiatives… 
With gaining this first Pass that was seemingly impossible for the store I have equally not received even a ‘Thankyou’ from any senior staff, nor the owners, instead simply just able to gain the smile and appreciation of a few of my good, reliable and productive staff.
On top of this no appreciation for the constant excessively long hours in my own time to improve the Stores quality from the Front door, all the way to the Back! Yes, working for free and even paying to get basic improvements and organisational things done. The processes are outdated, the system has multitudes of fail points, and the staff are overworked and underpaid. I don’t show this to anyone, I am a professional through and through, but change needs to happen or the Subway brand is going to struggle to stay around for much longer in it’s current form.
The jobs are not, instead they are made difficult, primarily by a poor outdated system and a very poor training process

A typical day at work involved arriving approximately 10 minutes early to get completely organized for the day, then getting started on any food prep or dishes that needed to be done, whilst serving customers when required. After the busiest part of the day is over, I tidy up the serving area, do the required food prep and finish any remaining dishes, whilst keeping check that there is enough stock around the store for customer use, tables are kept clean and the general working area away from the customers is clean and organized for other staff use.

At Subway, I learnt how to work quickly and efficiently in a fast-paced environment, whilst ensuring I was consistently giving quality customer service. I learnt how to manage the computer technology and stock take, and developed adept multi-tasking skills under high pressure and time limitations.

The management was most often conducted professionally and fairly, with few staff complaints or mishaps. We all worked hard together as a team and got on brilliantly. I have developed some very close friendships through my employment at Subway.

The hardest part of my job was sometimes having to work overtime due to staff shortage, whilst the most enjoyable was working with the fun and loyal team we did have that encouraged an enthusiastic work ethic within me.

Open shifts would start at 7am, but you will not get paid until 7:30, even after setting up the store, baking bread and cookies and cleaning. Then there were our 'half an hour breaks', which usually you would be in the store alone and you are not allowed to leave the store unattended, otherwise there is one other person but during lunch rush (around 11am - 1pm) but the store would be too busy to leave just one person by themselves. Employees would be rostered on an open or close shift by themselves with no managers to supervise after 1 night of training. My manager made me feel uncomfortable and unwanted. I have been called 'useless' and other rude names on a regular basis if i had accidentally forgotten to do a task or even just messed up a minor task (everybody makes mistakes every now and then, but i feel like my manager did not understand or have the patience for this). I left after all my work mates quit, usually after being treated poorly by the manager too, or for some of them, getting paid 'under the desk' cash in hand after they turned 18. The main reason why i left is because i was not happy there, i was treated horribly, most days go home crying and ended up too scared and anxious to answer my managers phone calls and i know that this is not how my workplace should make me feel.

 All that aside i had made really close friends there who i still keep contact with, and the regular customers were really lovely people.

Top Job Titles	Average Salary
Sandwich maker 41 salaries reported	$30.85 per hour
Assistant manager 1 salary reported	$64,500 per year
Store manager 2 salaries reported	$45,000 per year
Restaurant manager 2 salaries reported	$57,774 per year
Manager 1 salary reported	$26.83 per hour

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