General Manager

General
Manager

Manages
and assumes responsibility for all functions of a Papa John’s restaurant to
ensure high quality products and customer service are delivered to ensure
restaurant profitability. This is accomplished by being a self-sufficient
leader, making quality decisions, and instilling pride and accountability in
team members. Other responsibilities include the management of operations
including the execution of all Company policies, procedures, programs and
systems. Ensures compliance with all federal, state and local laws and ethical
business practices.

Responsibilities

• Provide quality products to
  our customers by building a system of quality with team members, which
  ensures each delivered product meets Papa John’s standards and accurately
  reflects the customer’s order. Professionally and promptly respond to all
  customers concerns or issues. Solicit customer feedback, share feedback
  with team and use feedback to improve restaurant operations and build
  brand loyalty. Communicate, train, and promote quality standards to team
  members by utilizing all available tools including Operations Manual and
  Team Member Handbook.


• Actively recruit customer
  focused team members, maintain adequate staffing levels according to
  projected sales, properly orient and train team members to exceed customer
  expectations, ensure compliance with uniform and appearance standards,
  establish and communicate performance expectations and conduct timely and effective
  performance reviews. Document performance issues and take appropriate
  disciplinary action, up to and including termination. Effectively coach
  and develop team members to ensure entire team is quality and customer
  focused; and build an atmosphere of teamwork, energy and fun.


• Manage sales goals against
  budget & prior year by providing prompt and friendly customer service;
  building check averages through team member training on products and sales
  execution. Seek additional sales through traditional and non-traditional
  methods by executing creative local restaurant marketing and creating a
  positive presence in the community.


• Manage profit goals against
  budget & prior year; ensure food, labor & other controllable costs
  stay within budget, & correct deviations from the budget by accurately
  utilizing the FOCUS System. Develop & implement appropriate plans to
  resolve unfavorable trends and enhance profits. Execute administrative and
  cash management duties. Plan and manage adequate inventory levels using
  the restaurant’s computerized inventory system to meet sales demands and
  minimize loss. Manage company’s assets by ensuring the restaurant is
  clean, fully equipped and all equipment operates properly; ensure
  restaurant meets safety and security standards at all times; oversee
  preventative maintenance and repairs when necessary.

Key
Ingredients

• High School diploma or GED
  required.


• Serv-Safe/Local or State
  Food Service Certification preferred


• Two years restaurant
  management or supervision experience preferred


• Must have a driver’s license
  valid under the laws of the state(s) where the team member works, proof of
  insurance, satisfactory vehicle and the ability to drive


• Skills: Cash management;
  planning and organization; effective communication