General Manager

Papa John's•Concord, CA

12d

About The Position

What’s Unique About You Is What Makes Us Better! Diversity is our strength and competitive advantage. Bring your flavor to the Papa John's team today! Job Title: General Manager Job Code: MG40 Job Family: Operations Career Path/Job Link Level: Job Function: Corporate Restaurant Operations Career Level/Cluster: Job Function Summary: (from job family descriptions) Manages and assumes responsibility for all functions of a Papa John’s restaurant to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and ensuring proper planning, forecasting, and systems are in place. 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. Job Purpose: (high-level summary of why position exists and what value it brings the organization) 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.

Requirements

Analytical Skills: effectively uses data to generate insights for operations excellence
Planning & Prioritization: highest impact, highest value
Financial & Business Acumen
Communicates effectively and candidly
Problem Solving; ability to use rigorous logic to solve problems with innovative effective solutions
Process Improvement: Strive to continually improve
Ability to build and leverage talent
Ability to work independently with minimal supervision, while establishing team goal and delivering results
Two years successful restaurant management or supervision experience preferred
High school diploma (or equivalent) required
Serv-Safe/Local/State Food Service Certification
Basic accounting including invoice reconciliation and financial statement analysis
Cash management skills
Bilingual in certain markets
Must have a driver’s license valid under the laws of the state(s) where the team member works, insurance, satisfactory vehicle and ability to drive
Must be 18 years of age or older
Must be able to work long hours, scheduled or unscheduled, which will include nights, weekends, and as emergencies arise
Ability to successfully perform the job duties in the restaurant
Exempt, salaried position
Employment is contingent upon satisfactory results of a background check
Must be aligned with Papa John’s Values

Responsibilities

Monitor product quality and customer service standards, identify deficiencies, and follow up with direct reports to address and correct areas of concern. Professionally and promptly respond to all customer concerns or issues. Solicit customer feedback, share feedback with team and use feedback to improve restaurant operations and build brand loyalty. Oversee training and execution of quality standards.
Oversee recruiting efforts to meet staffing needs and effective compliance with uniform and appearance standards. Establish and communicate performance expectations and conduct timely and effective performance reviews with direct reports. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop direct reports and build an atmosphere of teamwork, energy and fun, including the implementation of team member recognition programs to reward and retain high performing team members.
Manage sales goals against budget & prior year by ensuring prompt and friendly customer service; monitor and execute plans to enhance/address deficiencies in sales trends such as ticket average and order frequency. 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.

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