Area Manager

Organization:As Director of Restaurant Operations, you are responsible for overseeing all aspects of arestaurant, including managing the budget, scheduling shifts and managing inventory. Brand summaryFirehouse 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.

Brand summaryFirehouse 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.Job descriptionJob Description: Director of Restaurant OperationsAt Firehouse Subs, we are passionate about our commitment to and passion forhearty and flavorful food, heartfelt service, and public safety. We are looking for an experienced Restaurant Operations Manager to lead our team and maintain our high standards. The ideal candidate will have experience in the restaurant industry, managing multiple locations and teams. You will be responsible for all aspects of restaurant operations, as well as creating and implementing systems and processes to increase efficiency and profitability. You will also be responsible for maintaining our high standards of food quality and customer service. Leadership:As Director of Restaurant Operations, you will oversee staff, including cashiers, team members, general managers, and area managers. You will oversee the Area Managers for each region. Effective leadership is a crucial skill for this position, as it allows you to motivate and direct your team to achieve company goals. Leadership also allows you to delegate tasks and responsibilities to the most qualified members of your team. Communication:Communication is the act of conveying information to another person. As Director of Restaurant Operations, you will need to communicate with owners, employees, customers and suppliers. Effective communication can help you to lead a team, develop employee skills and improve customer satisfaction. Organization:As Director of Restaurant Operations, you are responsible for overseeing all aspects of arestaurant, including managing the budget, scheduling shifts and managing inventory. To be successful in operations, you must be able to maintain order in the workplace and keep track of all the details. Your Impact:Monitoring restaurant operations to ensure compliance with food safety standards and industry regulationsTraining staff on appropriate customer service techniques for different scenarios, such as handling complaints about food or service qualityReviewing financial reports to identify ways to improve profitabilityEnsuring that all employees are aware of any upcoming events or promotions so they can be promoted to guestsManaging the scheduling of employees to ensure adequate coverage during peak hours without overstaffing during slow timesHiring and training new employees, as well as terminating workers who are consistently underperforming or disruptiveMaintaining communication with vendors to ensure that food supplies are adequate and prices are competitiveEstablishing long-term business goals and objectives to improve the overall performance of the restaurantEnsure that all restaurant policies, procedures, and standards are followedInvestigate complaints and take appropriate action to resolve themMonitor inventory levels and order supplies as neededPrepare reports for upper managementHandle customer inquiries and complaintsParticipate in the development of marketing plansSupervise the opening and closing of the restaurantPerform other duties as assignedMonitor building and facility maintenance to ensure all equipment is maintained, operational, and in good working conditionBackground Profile:Bachelor's degree in business, hospitality, or related field3-5 years of experience in restaurant managementProven ability to increase sales and profitabilityStrong leadership skills with the ability to motivate and develop a teamExcellent communication, customer service, and interpersonal skillsAbility to work effectively under pressure in a fast-paced environmentFlexible schedule, including nights, weekends, and holidaysAbility to manage schedule and travel to sites in SC and NC Preferred Skills and Qualifications:5-7 years of experience in restaurant managementWorking knowledge of Microsoft Office, POS systems, and restaurant software programsServSafe Certified Food Manager (CFM) certificationServSafe Certified Proctor