General Manager

Job Summary

Monitor product quality and customer service standards, identify deficiencies, and follow up with direct reports to address and correct areas of concern.  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. Oversee training and execution of quality standards.

Oversee recruiting efforts to meet staffing needs and effective compliance with uniform and appearance standards. Establish and communicate performance expectations and conduct timely and effective performance reviews with direct reports.  Document performance issues and take appropriate disciplinary action, up to and including termination.  Effectively coach and develop direct reports and build an atmosphere of teamwork, energy and fun, including the implementation of team member recognition programs to reward and retain high performing team members.

Manage sales goals against budget & prior year by ensuring prompt and friendly customer service; monitor and execute plans to enhance/address deficiencies in sales trends such as ticket average and order frequency. 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. 

Duties and Responsibilities

• Monitor product quality and customer service standards, identify deficiencies, and follow up with direct reports to address and correct areas of concern.  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. Oversee training and execution of quality standards.

• Oversee recruiting efforts to meet staffing needs and effective compliance with uniform and appearance standards. Establish and communicate performance expectations and conduct timely and effective performance reviews with direct reports.  Document performance issues and take appropriate disciplinary action, up to and including termination.  Effectively coach and develop direct reports and build an atmosphere of teamwork, energy and fun, including the implementation of team member recognition programs to reward and retain high performing team members.

• Manage sales goals against budget & prior year by ensuring prompt and friendly customer service; monitor and execute plans to enhance/address deficiencies in sales trends such as ticket average and order frequency. 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. 

Education, Experience & Certifications

• Two years successful restaurant management or supervision experience preferred

• High school diploma (or equivalent) required

• Serv-Safe/Local/State Food Service Certification

• Basic accounting including invoice reconciliation and financial statement analysis

• Cash management skills 

• Bilingual in certain markets

• Must have a driver’s license valid under the laws of the state(s) where the team member works, insurance, satisfactory vehicle and ability to drive

Functional Skills

• 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 

Our Values

• EVERYONE BELONGS – Diversity, Equity, Inclusion and Teamwork

• DO THE RIGHT THING – Integrity, Character and Community

• PEOPLE FIRST – Customer and Team member Focus

• INNOVATE TO WIN – Think Differently and Lead Change

• HAVE FUN – It’s Pizza, It Has To Be Fun!

Our Core Competencies

• CUSTOMER FOCUSED - Put the customer’s needs first

• RESULTS DRIVEN – Commit to achieving objectives

• INNOVATIVE MINDSET – Open to new ideas and ways of doing business

• STRATEGIC THOUGHT LEADERSHIP – Engage in logical and systematic thinking

• COLLABORATION – Work together in the most effective way

Papa Johns is an equal opportunity employer.