Training General Manager

Papa Johns•Stanley, NC

About The Position

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 Training General Manager manages and assumes responsibility for all functions of a Papa Johns restaurant to ensure high quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs and systems. Train hourly shift leaders and management candidates in Papa Johns training programs. Ensure compliance with all federal, state and local laws and ethical business practices.

Requirements

High school diploma or GED required
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

Nice To Haves

Serv-Safe/Local or State Food Service Certification preferred
Successful track record as a General Manager with Papa Johns International required
Two years successful restaurant management or supervision experience with salary progression preferred

Responsibilities

Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John’s standards and accurately reflects the customer’s order.
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.
Communicate, train and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook.
Partner with market leadership to execute the training process for operational rollouts and assist in the development and deployment of special projects, new initiatives, and new restaurant openings.
Actively recruit customer focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews.
Document performance issues and take appropriate disciplinary action, up to and including termination.
Effectively coach and develop team members to ensure entire team is quality and customer focused; and build an atmosphere of teamwork, energy and fun.
Manage the training process for hourly shift leaders and management team members by conducting restaurant operations training, administering and scoring tests, establishing and executing management training schedules, maintaining training files, and communicating trainee status and certification review to market leadership and the Operations Support & Training Department.
Manage sales goals against budget and prior year by exemplifying and training team members on prompt and friendly customer service; build check averages by training team members on suggestive selling, brand and product knowledge and local store marketing.
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 and prior year; ensure food, labor and other controllable costs stay within budget, and correct deviations from the budget by accurately utilizing the FOCUS System.
Develop and 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.
Support and assist market leadership in the mentoring of restaurant management team members regarding sound business practices and financial controls.