Restaurant Leader

Company Description Firehouse Subs® is a fast-growing restaurant brand known for hearty, flavorful hot subs, heartfelt service, and a strong commitment to public safety and community support. Founded in Jacksonville, Florida in 1994 by two brothers and former firefighters, the brand is built on a legacy of fire and police service and quality ingredients. Through the Firehouse Subs Public Safety Foundation®, the company supports lifesaving equipment and resources for first responders. With more than 1,500 restaurants open and hundreds more planned, Firehouse Subs partners with franchisees and area representatives to build sustainable local businesses. The brand is recognized as a leading restaurant concept for supporting local community activities and welcomes driven professionals and entrepreneurs who share its mission. Role Description The Restaurant Leader is a full-time, on-site management role located in British Columbia, Canada. This role oversees daily restaurant operations, including food preparation, food safety, and adherence to Firehouse Subs standards for quality and cleanliness. The Restaurant Leader manages and develops team members through hiring, training, scheduling, and performance coaching, while fostering an inclusive, respectful work environment. Responsibilities include delivering excellent customer service, handling guest concerns, and ensuring each visitor experiences friendly, efficient, and accurate service. The role also involves monitoring sales and costs, executing local marketing initiatives, supporting community involvement, and maintaining compliance with company policies and local regulations. Qualifications Food Service and Food Preparation skills, with knowledge of food safety, cleanliness, and quality standards. Strong Communication and Customer Service skills to interact effectively with guests and team members. Experience with Hiring, onboarding, and training team members in a fast-paced environment. Prior leadership or supervisory experience in restaurants or retail is highly beneficial. Ability to work flexible hours, including evenings, weekends, and holidays as needed. Proven ability to manage shifts, delegate tasks, and solve problems under pressure. Basic understanding of inventory, cash handling, and cost control practices. High school diploma or equivalent; post-secondary education in hospitality, business, or a related field is an asset. Commitment to creating an inclusive workplace and supporting community-focused initiatives.

The Restaurant Leader oversees daily operations, including food safety, quality standards, and team management through hiring and coaching. They are also responsible for delivering excellent customer service, monitoring costs, and executing local marketing initiatives.

Candidates should have food service experience and prior leadership or supervisory experience in a restaurant or retail setting. A high school diploma is required, while post-secondary education in hospitality or business is considered an asset.

• Customer servicePreferred
• Problem solvingPreferred
• LeadershipPreferred
• Food safetyPreferred
• Cash handlingPreferred
• CommunicationPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Food Preparation
• Food Safety
• Customer Service
• Hiring
• Onboarding
• Training
• Performance Coaching
• Inventory Management
• Cash Handling
• Cost Control
• Shift Management
• Problem Solving
• Communication
• Leadership
• Local Marketing
• Compliance

• Food & Beverage
• Hospitality
• Management & Leadership
• Customer Service & Support
• Retail

Minimum education

High school

Minimum experience

2+ years

Apply by

Feb 10, 2027

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level

Application method

Direct apply is available