Assistant Manager

About the role

This position is accountable for the profitable operation of a Firehouse Subs® Restaurant while adhering to all company guidelines and regulations.

Responsibilities

• Ensure the restaurant is in full compliance to all local, state and federal regulations to include health regulations, hour and wage regulations, age restrictions, fair employment practices, ADA, OSHA and any other appropriate regulations required for the legal operation of the business.
• Ensure knowledge, adherence and enforcement of all Firehouse Subs® Policies and Procedures.
• Provides leadership to the restaurant team to consistently meet standards of superior guest service, quality and cleanliness while embracing the Firehouse Subs® “culture” of a cheerful and fun work environment and Firehouse Subs® beliefs and values to adhere to and grow the mission and vision.
• Affords the profitability of business by operating within established guidelines and requirements for food cost, labor, controllable, utilities and sales growth.
• Aids in the coordination and implementation of current operations game plans and company initiatives in a profitable and timely manner.
• Affords proper staffing of the restaurant with qualified personnel and employees who are trained and developed properly.
• Provides continuous training and development of the restaurant staff.
• Promotes all Public Safety Foundation initiatives.
• Ensures all required programs, reports and legal documents are accurate, complete and accomplished on schedule.
• Maintains awareness and participation in community affairs to take advantage of sales and public relations opportunities.
• Represents Firehouse Subs® in a professional, positive manner at all times.
• Communicates effectively to the General Manager any and all issues that may impact the business.
• Affords maintenance of restaurant equipment in full working order and communicates problems immediately via the Repair and Maintenance Request forms and critical issues should be reported to the General Manager.
• Able to work on their feet for up to 10 hours at a time.
• Able to lift up to 50 lbs to chest height.

Qualifications

• Must be available to work in-store 40-45 hours per week with a minimum of 3 nights per week and weekends and must be available to work all days of the week that the store is open for business.
• Must pass all practical exams including all positions, Prep and Slicing to include being able to write accurate prep and slicing lists and must be able to complete each of those tasks before 10:30am.
• Must hold and maintain a Manager Food Safety Certification prior to being left as the person in charge of the store.