Floating Manger: Cleveland

About the role

The successful candidate for this position will assist with managing the day-to-day operations of a local Firehouse Subs restaurant and will be held accountable for the profitability of the store while adhering to all Food Safety guidelines as well as Franchise Operations guidelines.

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.
• Ensures the profitability of business by operating within established guidelines and requirements for food cost, labor, controllable, utilities and sales growth.
• Captures and implements current operations game plans and company initiatives in a profitable and timely manner.
• Ensures 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.
• Actively participates in Local Restaurant Marketing in local trade area.
• Implements and 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 Operations Manager/District Manager any and all issues that may impact the business.
• Able to work on their feet for up to 13 hours at a time.
• Able to lift up to 50 lbs to chest height.

Qualifications

• Must have minimum of 1 year Restaurant Store Management/General Manager experience.
• Prefer a minimum of associates degree in business management, marketing or hospitality.
• Must hold & maintain a Manager Food Safety Certification within 8 weeks of hire.
• Must be available to work in-store 45-55 hours per week minimum of 2 nights per week and weekends and must be available to work all days of the week that the store is open for business.
• Must have experience using computer and be tech savy.
• Must be able to lift up to 50 lbs to chest height.