General Manager

Papa Johns•Boise, ID

20h

About The Position

General Manager 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 Summary The General Manager for Corporate Restaurant Operations manages and assumes responsibility for all functions of a Papa Johns 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. This position oversees all operational aspects of a Papa Johns 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

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 (50+ hours per week required), scheduled or unscheduled, which will include nights, weekends, and as emergencies arise.
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 in a challenging, fast-paced environment and to adapt to new situations as they arise.
Ability to effectively communicate, inform, and influence senior leaders.
Ability to work cross-functionality on multiple initiatives with a successful record of advancing projects.

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.