Area Manager Myrtle Beach/Florence

Firehouse Subs - NC SC; Myrtle Beach (SC); On-site; USD 90,000 - 130,000; Full time

Job summary

Firehouse Subs seeks a Director of Restaurant Operations to lead multi-location teams, uphold high standards of food quality and service, and implement systems to boost efficiency and profitability. You will oversee area managers, ensure scheduling and budgeting accuracy, and drive initiatives that improve guest satisfaction and safety compliance.

The role requires strong leadership, communication, and organizational skills, with experience managing budgets and vendor relationships across SC and

Qualifications

• Bachelor's degree in business, hospitality, or related field.
• Proven ability to increase sales and profitability.
• Strong leadership skills with the ability to motivate and develop a team.
• Excellent communication, customer service, and interpersonal skills.
• Ability to work effectively under pressure in a fast-paced environment.

Responsibilities

• Oversee staff including cashiers, team members, GMs, and area managers.
• Monitor operating standards and ensure compliance with food safety and regulations.
• Review financial reports to improve profitability.
• Schedule and manage staff coverage for peak and slow hours.
• Hire, train, and sometimes term underperforming employees.
• Maintain vendor relationships for adequate and cost-effective supplies.
• Develop and execute marketing plans and store opening/closing procedures.

Skills

Leadership

Communication

Organization

Staff management

Budget management

Education

Bachelor's degree in business, hospitality, or related field

Tools

Microsoft Office

POS systems

Restaurant software

Job description

Job Description: Director of Restaurant Operations

At Firehouse Subs, we are passionate about our commitment to and passion for hearty 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 a restaurant, 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 regulations
• Training staff on appropriate customer service techniques for different scenarios, such as handling complaints about food or service quality
• Reviewing financial reports to identify ways to improve profitability
• Ensuring that all employees are aware of any upcoming events or promotions so they can be promoted to guests
• Managing the scheduling of employees to ensure adequate coverage during peak hours without overstaffing during slow times
• Hiring and training new employees, as well as terminating workers who are consistently underperforming or disruptive
• Maintaining communication with vendors to ensure that food supplies are adequate and prices are competitive
• Establishing long-term business goals and objectives to improve the overall performance of the restaurant
• Ensure that all restaurant policies, procedures, and standards are followed
• Investigate complaints and take appropriate action to resolve them
• Monitor inventory levels and order supplies as needed
• Prepare reports for upper management
• Handle customer inquiries and complaints
• Participate in the development of marketing plans
• Supervise the opening and closing of the restaurant
• Perform other duties as assigned
• Monitor building and facility maintenance to ensure all equipment is maintained, operational, and in good working condition

Background Profile

• Bachelor's degree in business, hospitality, or related field
• 3-5 years of experience in restaurant management
• Proven ability to increase sales and profitability
• Strong leadership skills with the ability to motivate and develop a team
• Excellent communication, customer service, and interpersonal skills
• Ability to work effectively under pressure in a fast‑paced environment
• Flexible schedule, including nights, weekends, and holidays
• Ability to manage schedule and travel to sites in SC and NC

Preferred Skills and Qualifications

• 5-7 years of experience in restaurant management
• Working knowledge of Microsoft Office, POS systems, and restaurant software programs
• ServSafe Certified Food Manager (CFM) certificationServSafe Certified Proctor