General Manager

Papa Johns•Louisville, KY

13d

About The Position

The General Manager for Corporate Restaurant Operations manages all functions of a Papa Johns restaurant to ensure profitability. The role requires self-sufficient leadership, sound decision-making, and effective planning, forecasting, and operating systems. The General Manager oversees restaurant operations and ensures execution of company policies, procedures, programs, and systems, as well as compliance with federal, state, and local laws and ethical business practices. The General Manager oversees all operational aspects of the restaurant and performs Operations Manager duties when that position is unavailable or unfilled. Operations Managers, Manager Designates, and Shift Leaders report directly to the General Manager. If there is no Operations Manager, restaurant team members and delivery drivers also report to the General Manager; otherwise, they report to the Operations Manager.

Responsibilities

Monitor product quality and customer service, identify deficiencies, and follow up with direct reports to correct concerns.
Respond promptly and professionally to customer concerns, solicit and share customer feedback, and use it to improve operations and build brand loyalty.
Oversee training and execution of quality standards.
Oversee recruiting to meet staffing needs and ensure compliance with uniform and appearance standards.
Establish and communicate performance expectations, conduct timely performance reviews, document performance issues, and take appropriate disciplinary action, up to and including termination.
Coach and develop direct reports, promote teamwork and a positive atmosphere, and implement recognition programs to reward and retain high-performing team members.
Manage sales goals against budget and prior year by ensuring prompt, friendly service and addressing sales trends such as ticket average and order frequency.
Seek additional sales through traditional and non-traditional methods, local restaurant marketing, and a positive community presence.
Manage profit goals against budget and prior year; keep food, labor, and other controllable costs within budget and correct deviations using the FOCUS System.
Develop and implement plans to address unfavorable trends and improve profits.
Perform administrative and cash management duties.
Plan and manage inventory using the restaurant’s computerized inventory system to meet sales demand and minimize loss.
Manage company assets by keeping the restaurant clean and fully equipped and ensuring equipment operates properly.
Ensure the restaurant meets safety and security standards and oversee preventative maintenance and repairs when necessary.
Carry out Operations Manager duties when that position is unavailable or unfilled.