Area Manager Myrtle Beach/Florence

NC SC•Myrtle Beach, SC

4d•Hybrid

About The Position

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.

Requirements

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

Nice To Haves

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

Responsibilities

Oversee staff, including cashiers, team members, general managers, and area managers.
Oversee the Area Managers for each region.
Monitor restaurant operations to ensure compliance with food safety standards and industry regulations.
Train staff on appropriate customer service techniques for different scenarios, such as handling complaints about food or service quality.
Review financial reports to identify ways to improve profitability.
Ensure that all employees are aware of any upcoming events or promotions so they can be promoted to guests.
Manage the scheduling of employees to ensure adequate coverage during peak hours without overstaffing during slow times.
Hire and train new employees, as well as terminate workers who are consistently underperforming or disruptive.
Maintain communication with vendors to ensure that food supplies are adequate and prices are competitive.
Establish 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.