Manager Designate

Papa Johns•Raleigh, NC

About The Position

The Manager Designate works under the direction and supervision of the General Manager to ensure compliance with the Company’s product and customer service standards. The role leads the team, makes quality decisions, and fosters pride, accountability, teamwork, and customer focus. Responsibilities also include shift management, executing Company policies and programs, and maintaining compliance with applicable laws and ethical business practices. The Manager Designate is expected to develop the competencies needed to become a General Manager.

Requirements

Successful and stable employment history with supervisory experience.
Ability to work long hours (generally 32+ hours), scheduled or unscheduled, including nights, weekends, and emergencies.
Analytical skills and 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 inform and influence senior leaders.
Problem-solving skills, including rigorous logic and innovative, effective solutions.
Commitment to 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

High school diploma or GED preferred.
Serv-Safe or local/state Food Service Certification preferred.

Responsibilities

Ensure delivered products meet Papa John’s standards and accurately reflect customer orders.
Communicate, train, and promote quality standards using available tools, including the Operations Manual and Team Member Handbook.
Recommend team-member performance actions to the General Manager and foster a quality- and customer-focused team atmosphere.
Manage sales goals through prompt, friendly service, team-member product training, sales execution, local restaurant marketing, and community presence.
Manage profit goals, keep food, labor, and other controllable costs within budget, address budget deviations using the PROFIT System, and perform administrative and cash-management duties.
Plan and manage inventory using the restaurant’s computerized inventory system to meet sales demand and minimize loss.
Maintain company assets by ensuring the restaurant is clean, fully equipped, and that equipment operates properly.
Ensure the restaurant meets safety and security standards at all times.
Manage shifts and execute Company policies, procedures, programs, and systems.
Maintain compliance with federal, state, and local laws and ethical business practices.