General Manager

Firehouse Subs is a renowned restaurant chain founded in 1994 in Jacksonville, Florida, by brothers and former firefighters Chris Sorensen and Robin Sorensen. Known for its hearty and flavorful food, Firehouse Subs offers hot sandwiches piled high with premium meats and cheeses, making it a favorite among customers who crave quality and taste. Beyond just serving great food, Firehouse Subs prides itself on heartfelt service and a deep commitment to public safety. This dedication is further expressed through the Firehouse Subs Public Safety Foundation, a non-profit organization that supports first responders by donating lifesaving equipment funded through restaurant sales and supplier contributions. The brand promotes a culture of generosity, community involvement, and safety, which has earned it recognition as the No. 1 restaurant brand supporting local community activities for three consecutive years based on Technomic Insight consumer data.

This particular opportunity is with an independently owned and operated Firehouse Subs franchise restaurant. The position reports directly to the owner or franchisee and is fully accountable for the profitable operation of the restaurant while ensuring compliance with company policies and local, state, and federal regulations. The role is essential in maintaining the restaurant’s standards for superior guest service, quality, and cleanliness, fostering a cheerful and fun work environment. As the leader of the restaurant team, the restaurant manager is responsible for driving business success by managing food costs, labor, controllable expenses, utilities, and promoting sales growth. This includes coordinating and implementing business strategies and company initiatives efficiently.

A crucial aspect of the role involves recruiting, training, and developing qualified personnel, including assistant managers and shift managers, to help maintain high operational standards. The manager is also expected to actively participate in local marketing efforts to boost business visibility within the community. In addition to day-to-day operations, the manager must ensure all legal requirements, reports, and documentation are completed accurately and on time, maintain restaurant equipment, and foster positive relations that enhance the brand’s reputation. The position demands physical stamina, as it requires the ability to stand on feet for up to 13 hours and lift weights up to 50 pounds. This job offers a dynamic, hands-on leadership experience in a restaurant setting that values teamwork, community, and excellence in service.