General Manager

Managesandassumes responsibilityfor allfunctionsofaPapaJohn’srestaurant to ensurerestaurant profitability. This isaccomplishedbybeingaself-sufficient leader,makingquality decisions,andensuring proper planning, forecasting, and systems are in place. Other responsibilities include themanagement ofoperationsincludingtheexecutionofall Companypolicies, procedures,programs,andsystems. Ensurescompliancewithallfederal, stateand local lawsandethical businesspractices.This position oversees all operational aspects of a Papa John’s restaurant including execution of all Operations Manager duties when that position is unavailable/unfilled.Operations Managers, Manager Designates, and Shift Leaders report directly to the General Manager. In restaurants where the Operations Manager role is available/filled, restaurant team members and delivery drivers report directly to the Operations Manager. Where this role is unavailable/unfilled, restaurant team members and delivery drivers report to the General Manager. 

Job Responsibilities

• Monitor product qualityand customer service standards, identify deficiencies, and follow up with direct reports to address and correct areas of concern. Professionallyandpromptlyrespond toall customerconcernsorissues. Solicitcustomer feedback, sharefeedback with team andusefeedback to improve restaurant operationsandbuildbrandloyalty. Oversee training and execution of quality standards. 

• Oversee recruiting efforts to meet staffingneeds andeffective compliance with uniform andappearancestandards. Establishand communicate performanceexpectationsandconduct timelyand effectiveperformance reviews with direct reports. Documentperformanceissuesandtakeappropriate disciplinaryaction,uptoandincluding termination. Effectivelycoachanddevelop direct reportsandbuildan atmosphereof teamwork,energyandfun, including the implementation of team member recognition programs to reward and retain high performing team members. 

• Managesalesgoalsagainstbudget&prioryear byensuring prompt andfriendly customer service; monitor and execute plans to enhance/address deficiencies in sales trends such as ticket average and order frequency. Seekadditional sales through traditional andnon-traditionalmethodsbyexecutingcreativelocal restaurant marketingandcreatinga positivepresenceinthecommunity. 

• Manageprofitgoalsagainstbudget&prioryear;ensurefood, labor &other controllablecostsstaywithinbudget,&correct deviations from thebudgetby accuratelyutilizingthe FOCUSSystem.Develop&implement appropriateplans toresolveunfavorabletrendsandenhanceprofits. Executeadministrativeandcash managementduties. Planandmanageadequateinventory levelsusing the restaurant’scomputerizedinventorysystem tomeetsalesdemandsandminimize loss.Managecompany’s assetsbyensuring the restaurantisclean,fullyequipped andall equipment operatesproperly;ensurerestaurant meetssafetyandsecurity standardsat all times; overseepreventative maintenanceandrepairswhen necessary.