General Manager

Firehouse Subs; Bradford West Gwillimbury; On-site; CAD 45,000; Full time

Job summary

An established industry player is seeking an energetic and detail-oriented General Manager to lead restaurant operations. This role involves managing a dedicated team, ensuring exceptional guest experiences, and maintaining high operational standards. You will be responsible for inventory management, staff scheduling, and driving profitability through effective cost management. With a commitment to community engagement and safety, this position offers a competitive salary and benefits, making it an ideal opportunity for those passionate about the food service industry. Join a team that values leadership and customer satisfaction in a vibrant dining atmosphere.

Benefits

Medical benefits

Dental benefits

Qualifications

• 2+ years of management experience in a quick-service restaurant.
• Strong leadership and customer service skills are essential.

Responsibilities

• Manage inventory and daily prep routines effectively.
• Ensure profitability through cost control and staff scheduling.

Skills

Management experience in QSR

Customer service skills

Food and labor cost management

Profit and Loss Statement understanding

Communication skills

Leadership skills

Multitasking skills

Tools

Google Suite

Microsoft Office

Job description

We are looking for a full-time General Manager who is energetic, motivated, and detail-oriented.

About Firehouse Subs

Founded in 1994 by brothers and former firefighters Chris and Robin Sorensen, Firehouse Subs specializes in steaming hot, large portion subs. Our restaurant offers a family-oriented dining atmosphere with an authentic firefighter theme that celebrates local firefighting history and the founding family’s decades of firefighting service. We are committed to saving lives through the non-profit Firehouse Subs Public Safety Foundation.

Role Overview

The General Manager leads all aspects of restaurant operations, managing Assistant Managers, Shift Managers, and Team Members, ensuring standards are met, and providing guests with a great experience.

Qualifications and Skills

• At least 2 years of management or supervisory experience in a QSR environment
• Positive attitude, excellent customer service skills, and team management abilities
• Knowledge of food and labor cost management
• Ability to understand and operate Profit and Loss Statements for maximum profitability
• Strong communication, interpersonal, and leadership skills
• Ability to work independently, during high-volume periods, and flexible hours including evenings, weekends, and holidays
• Attention to detail and multitasking skills in a fast-paced environment

Key Responsibilities

1. Inventory management and maintaining daily prep routines
2. Staff scheduling and ensuring proper staffing levels
3. Ensuring profitability through cost control and sales growth
4. Performance measurement and continuous improvement
5. Adherence to health and safety standards
6. Handling guest concerns professionally
7. Enforcing company policies and procedures
8. Leading team training and development
9. Participating in local marketing and community engagement
10. Maintaining equipment and restaurant cleanliness
11. Other duties as assigned by the owner

Additional Requirements

• Ability to stand for 8-13 hours and lift up to 50 lbs
• Open availability, valid driver’s license, food handler’s certificate, and CPR certification (or ability to obtain within 30 days)
• Proficiency with Google Suite and Microsoft Office

Compensation and Benefits

Annual salary of $45,000, medical and dental benefits, with a workweek of 40-44 hours. The role requires flexibility for peak hours, including evenings, weekends, and holidays.