General Manager

Papa John's•Springfield, MO

About The Position

The General Manager for Corporate Restaurant Operations manages and assumes responsibility for all functions of a Papa Johns restaurant to ensure profitability. The role calls for a self-sufficient leader who makes sound decisions and ensures that planning, forecasting, and operating systems are in place. The General Manager oversees restaurant operations and execution of company policies, procedures, programs, and systems, while ensuring compliance with applicable 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 role is unavailable or unfilled. Operations Managers, Manager Designates, and Shift Leaders report directly to the General Manager. Restaurant team members and delivery drivers report to the Operations Manager when that role is filled, and otherwise report to the General Manager. The role includes responsibility for customer service and product quality, staffing and team development, sales and profit performance, local marketing, administrative and cash-management duties, inventory, and the restaurant’s facilities, equipment, safety, and security. The position requires working more than 50 hours per week, including nights, weekends, and emergencies as needed.

Requirements

High school diploma or equivalent.
Must be at least 18 years old.
Must have a driver’s license valid under the laws of the state(s) where the team member works, insurance, a satisfactory vehicle, and the ability to drive.
Must be able to work 50 or more hours per week, scheduled or unscheduled, including nights, weekends, and emergencies.
Basic accounting skills, including invoice reconciliation and financial statement analysis.
Cash-management skills.
Ability to use data to generate operational insights.
Planning and prioritization skills.
Financial and business acumen.
Effective and candid communication skills, including the ability to communicate with, inform, and influence senior leaders.
Problem-solving ability, including using rigorous logic to develop effective and innovative solutions.
Process-improvement mindset.
Ability to build and leverage talent.
Ability to work in a challenging, fast-paced environment and adapt to new situations.
Ability to work cross-functionally on multiple initiatives and successfully advance projects.

Nice To Haves

Two years of successful restaurant management or supervision experience.
Serv-Safe or applicable local or state food-service certification.
Bilingual ability in certain markets.

Responsibilities

Monitor product quality and customer service standards, identify deficiencies, and follow up with direct reports to address 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.
Set performance expectations and conduct timely performance reviews with direct reports; document performance issues and take appropriate disciplinary action, up to and including termination.
Coach and develop direct reports, foster teamwork and an energetic, fun atmosphere, and implement team-member recognition programs.
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; control food, labor, and other controllable costs, use the FOCUS System, and address budget deviations.
Develop and implement plans to resolve unfavorable trends and improve profits.
Execute administrative and cash-management duties.
Plan and manage inventory using the restaurant’s computerized inventory system to meet demand and minimize loss.
Manage company assets by keeping the restaurant clean and fully equipped, ensuring equipment operates properly, maintaining safety and security standards, and overseeing preventive maintenance and repairs.
Execute all Operations Manager duties when that position is unavailable or unfilled.