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.

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