General Manager

General Manager

Manages and assumes responsibility

for all functions of a Papa John’s 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. Ensures compliance with all federal, state and

local laws and ethical business practices.

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 customers 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.

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 sales

goals against budget & prior year by providing prompt and friendly

customer service; building check averages through team member training

on products and sales execution. 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.

Key Ingredients

High School diploma or GED required.

Serv-Safe / Local or State Food Service Certification preferred

Two years restaurant management or supervision experience preferred

Must

have a driver’s license valid under the laws of the state(s) where the

team member works, proof of insurance, satisfactory vehicle and the

ability to drive

Skills : Cash management; planning and organization; effective communication