General Manager

Papa Johns•Manchester, MO

13d

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 requires a self-sufficient leader who makes sound decisions and ensures proper 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 federal, state, and local laws and ethical business practices. The position oversees all operational aspects of a Papa John's restaurant, including the execution of Operations Manager duties when that role is unavailable or unfilled. Operations Managers, Manager Designates, and Shift Leaders report to the General Manager. Where an Operations Manager is in place, restaurant team members and delivery drivers report to that manager; otherwise, they report to the General Manager. This is a corporate position in a normal restaurant working environment. The job requires working 50 or more hours per week, including nights, weekends, and emergencies, whether scheduled or unscheduled. Physical demands include prolonged standing and walking; frequent bending, twisting, reaching, crouching, stooping, kneeling, and repetitive motions; and lifting or moving items up to and occasionally over 25 pounds. Papa John’s states that it will make reasonable accommodations in compliance with the ADA.

Requirements

High school diploma or equivalent required.
Two years of successful restaurant management or supervision experience preferred.
Serv-Safe or applicable local or state food service certification.
Basic accounting knowledge, including invoice reconciliation and financial statement analysis.
Cash management skills.
Valid driver’s license under the laws of the state(s) where the team member works, insurance, a satisfactory vehicle, and ability to drive.
Must be at least 18 years old.
Ability to work 50 or more hours per week, including nights, weekends, and emergencies, on scheduled or unscheduled hours.
Analytical skills and ability 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 informing and influencing senior leaders.
Problem-solving skills, including rigorous logic and development of 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 demonstrate a record of advancing projects.

Nice To Haves

Bilingual ability in certain markets.
Two years of successful restaurant management or supervision experience.

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 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, build teamwork and an energetic workplace, 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.
Pursue additional sales through traditional and non-traditional methods, including local restaurant marketing and community engagement.
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 resolve unfavorable trends and improve profits.
Execute administrative and cash management duties.
Plan and manage inventory levels 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 preventative maintenance and repairs.