Restaurant General Manager — Flexible Scheduling & Growth

Firehouse Subs; Radmoor (TN); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Competitive pay

Employee discounts

Flexible scheduling

Job summary

Firehouse Subs is seeking an experienced General Manager to lead one of our restaurants. You will be hands-on, develop great people, ensure fast, friendly service, and drive strong operational and financial results.

As GM, you own the overall performance of the restaurant, including people, operations, food safety, guest experience, and profitability. You will coach and develop the team, manage schedules, costs, and ensure company standards are followed.

Qualifications

• Previous restaurant management experience required.
• General Manager experience preferred.
• QSR or fast-casual restaurant experience preferred.
• Strong leadership, coaching, and team-development skills.
• Demonstrated ability to hold teams accountable while maintaining a positive culture.

Responsibilities

• Lead all aspects of the restaurant's daily operations.
• Recruit, hire, onboard, train, and retain a strong restaurant team.
• Build a positive, respectful, and accountable restaurant culture.
• Ensure every guest receives fast, friendly, and accurate service.
• Maintain Firehouse Subs standards for food quality, preparation, and hospitality.
• Take ownership of restaurant cleanliness, organization, and maintenance.
• Ensure proper food handling and food safety procedures are followed at all times.
• Develop and manage employee schedules based on sales forecasts.
• Manage labor, food cost, inventory, and product controls.
• Lead by example and work restaurant positions alongside the team when needed.

Skills

Leadership

Coaching

Team development

Job description

Firehouse Subs is seeking an experienced General Manager to lead one of our restaurants. You will be hands-on, develop great people, ensure fast, friendly service, and drive strong operational and financial results.

As GM, you own the overall performance of the restaurant, including people, operations, food safety, guest experience, and profitability. You will coach and develop the team, manage schedules, costs, and ensure company standards are followed.