General Manager

Papa John's•Noblesville, IN

About The Position

The General Manager for Corporate Restaurant Operations manages and assumes responsibility for all functions of a Papa John's restaurant to ensure profitability. The role requires a self-sufficient leader who makes quality decisions and ensures proper planning, forecasting, and systems are in place. The General Manager oversees restaurant operations and execution of company policies, procedures, programs, and systems, while ensuring compliance with federal, state, and local laws and ethical business practices. The position 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. When an Operations Manager position is filled, restaurant team members and delivery drivers report to that manager; when it is unfilled or unavailable, they report to the General Manager. The role includes responsibility for customer service and product quality, staff recruiting and development, sales and profit performance, administrative and cash management, inventory, and the restaurant’s assets, equipment, safety, and security. The position requires long hours of 50 or more hours per week, including nights, weekends, and emergencies as they arise.

Requirements

High school diploma or equivalent required.
Two years of successful restaurant management or supervision experience preferred.
Serv-Safe or local/state food service certification.
Basic accounting skills, including invoice reconciliation and financial statement analysis.
Cash management skills.
Must be 18 years of age or older.
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, including scheduled or unscheduled long hours, nights, weekends, and emergencies as they arise.
Analytical skills to use data to generate operational insights.
Planning and prioritization skills focused on high-impact, high-value work.
Financial and business acumen.
Ability to communicate effectively and candidly, including communicating with, informing, and influencing senior leaders.
Problem-solving ability using rigorous logic to develop innovative, effective solutions.
Commitment to continual process improvement.
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 a successful record of advancing projects.

Nice To Haves

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 professionally and promptly 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 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 and foster teamwork, energy, and fun, including implementing recognition programs to reward and retain high-performing team members.
Manage sales goals against budget and prior year by ensuring prompt, friendly service and monitoring plans to improve sales trends such as ticket average and order frequency.
Pursue 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.
Execute 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 ensuring the restaurant is clean, fully equipped, and equipment operates properly.
Ensure the restaurant meets safety and security standards and oversee preventative maintenance and repairs when needed.
Oversee execution of company policies, procedures, programs, and systems, and ensure compliance with applicable laws and ethical business practices.
Perform Operations Manager duties when that position is unavailable or unfilled.