Restaurant General Manager

Firehouse Subs is a renowned restaurant chain that specializes in serving flavorful and hearty sub sandwiches, with a strong commitment to high-quality ingredients, excellent customer service, and community support. Founded in 1994 in Jacksonville, Florida by two brothers who are former firefighters, Firehouse Subs has grown substantially, operating more than 1,345 locations nationwide. The brand distinguishes itself not only by its delicious food offerings but also by its dedication to public safety through the Firehouse Subs Public Safety Foundation, which supports first responders and local safety initiatives. Firehouse Subs has garnered recognition as a top-rated brand, reflecting its continuous growth and strong community focus.

This particular opportunity is offered through a 10-unit Firehouse Subs franchise located in Henry County. They are seeking a General Manager with a keen understanding of Profit and Loss (P&L) management who is ready to move beyond basic operational tasks and take true ownership of restaurant performance. This is not a role limited to managing front-line activities; rather, it demands a strategic leader who is comfortable with financial metrics and can drive operational excellence through smart labor scheduling, food cost management, and team culture development.

The role offers competitive total target earnings ranging between $60,000 to $70,000 annually. The General Manager will hold responsibility for keeping prime costs—that is, food and labor costs—under 56 percent, emphasizing profitability and operational efficiency. This position requires a leader who understands the direct financial impact of daily decisions and can apply precise controls to maintain cost discipline.

Key to the role is mastering labor efficiency by crafting employee schedules that balance peak service demands with slow periods to optimize costs without compromising service quality. Besides, meticulous oversight of food costs is essential, including managing waste logs, verifying vendor invoices, and controlling portions to safeguard profit margins. Furthermore, this General Manager will be instrumental in cultivating a positive workplace culture to minimize staff turnover, recognizing that employee retention has a significant impact on overall operational costs.

Candidates must possess strong analytical skills, able to compute critical financial ratios like food variance and labor percentages mentally, reflecting deep familiarity with restaurant financial management. Additionally, candidates should have at least two years of experience as a General Manager in a quick service restaurant (QSR) environment, demonstrating proven success in achieving targeted cost variances.

There is a clear career development pathway for high achievers within this franchise group, which operates 10 locations and offers advancement opportunities to Area Director roles for qualified managers. Prospective applicants who can clearly articulate how even a small food variance percentage affects profitability are highly encouraged to apply and join a company that values operational expertise, leadership, and a community-driven approach.