General Manager

Firehouse Subs is looking for our next great General Manager!

Position Summary

The General Manager (GM) is responsible for leading all aspects of restaurant operations, including team leadership, guest satisfaction, financial performance, catering execution, and adherence to Firehouse Subs® brand standards. As the primary leader of the restaurant, the GM drives operational excellence, sales growth, profitability, and team development while ensuring an exceptional guest experience.

A critical focus of this role is the successful management and growth of the restaurant's catering and delivery business. The GM oversees high-volume catering production, delivery coordination, local business development, and off-premises sales growth. This hands-on leadership position requires active involvement in daily operations, employee development, guest service, and financial management.

The General Manager is expected to lead by example, maintain a strong floor presence during peak business periods, and foster a culture centered on accountability, teamwork, and outstanding customer service.

Essential Responsibilities

Operations Management

• Oversee all daily restaurant operations, ensuring excellence in food quality, cleanliness, service, and operational efficiency.
• Manage labor scheduling to support both restaurant and catering operations.
• Ensure compliance with all Firehouse Subs® operating procedures, food safety standards, and sanitation regulations.
• Maintain restaurant equipment in proper working order and communicate maintenance issues promptly to ownership.
• Manage cash handling procedures and operational controls.

Catering & Delivery Leadership

• Lead and execute a high-volume catering program, including order planning, production, and delivery coordination.
• Personally oversee and ensure the successful execution of large catering orders.
• Support delivery operations, including driver coordination and delivery logistics.
• Build and maintain relationships with local businesses to drive recurring catering revenue.
• Ensure all catering orders meet brand standards for quality, presentation, accuracy, and timeliness.
• Train team members on catering assembly and delivery procedures.
• Drive growth in catering, delivery, and online ordering sales channels.

Team Leadership & Development

• Recruit, hire, train, develop, and retain high-performing team members.
• Provide ongoing coaching, performance management, and accountability.
• Foster a positive, team-oriented culture focused on service and execution.
• Lead by example during high-volume catering events and peak operating periods.

Guest Experience

• Deliver exceptional guest service for both in-store and catering customers.
• Resolve customer concerns promptly and professionally.
• Maintain a visible leadership presence during peak business periods.
• Represent Firehouse Subs® in a professional and positive manner at all times.

Financial Performance

• Monitor and control food costs, labor costs, inventory, and waste.
• Analyze Profit & Loss statements and implement strategies to maximize profitability.
• Drive sales growth through catering initiatives, local marketing, and community engagement.
• Achieve sales, profitability, and operational goals.

Communication & Administration

• Utilize Microsoft Office applications for scheduling, reporting, and communication.
• Maintain accurate restaurant records and operational documentation.
• Communicate effectively with the Owner regarding operational, staffing, or business concerns.
• Perform additional duties as assigned by the Owner.

Qualifications

• Positive attitude and passion for leading teams and serving customers.
• Proven ability to hire, train, motivate, and develop high-performing employees.
• Strong leadership, communication, organizational, and problem-solving skills.
• Excellent customer service and relationship-building abilities.
• Thorough understanding of food cost, labor cost, inventory control, and restaurant financial management.
• Ability to interpret and manage Profit & Loss statements.
• Experience managing high-volume restaurant and catering operations preferred.
• Cash handling experience required.
• Proficiency in Microsoft Office required.

Experience Requirements

• Minimum 7 years of General Manager experience required.

Certification Requirements

• Active SERV Safe Food Protection Manager Certification required.
• Certification must be maintained throughout employment.

Physical Requirements

• Ability to stand and work on your feet for up to 13 hours per day.
• Ability to lift and carry up to 50 pounds.
• Ability to work effectively in a fast-paced restaurant environment.

Work Schedule

• Full-time salaried position.
• Expected commitment of approximately 50-55 hours per week .
• Open availability required, including evenings, weekends, holidays, early mornings, and peak business periods.
• Flexibility to support catering events and operational needs outside standard business hours.

Firehouse Subs is a U.S.-based, fast casual restaurant chain founded in 1994 in Jacksonville, Florida by former firefighter brothers Chris Sorensen and Robin Sorensen. Firehouse Subs has opened over 1,180 restaurants in 46 states as well as Puerto Rico, Canada and non-traditional locations.