General Manager

The Role

You're the heartbeat of your restaurant. From the moment you walk in to the moment your closing crew locks up, you set the tone, for quality, for service, for how your team treats each other and every guest who walks through the door. You'll own the full operation: people, product, financials, and culture.

What You'll Own

• Your Team. You'll recruit, train, and develop every person in your store. You'll run performance evaluations, handle scheduling, manage conflicts, and build a bench of talent ready to move up when the opportunity comes.
• Their Numbers. You'll manage budgets, control food and labor costs, monitor sales targets, and keep your P&L healthy.
• Your Guest Experience. You'll set and uphold service standards that make guests feel taken care of, and handle complaints and escalations in a way that turns a bad experience into a loyal customer.
• Your Operations. Stock management, safety and health compliance, promotional execution, pricing integrity, you'll keep every corner of your store running at Papa John's standards, consistently and without shortcuts.

What You Bring

• Prior restaurant leadership experience, ideally at the store manager or shift lead level
• Strong people skills, you can coach, motivate, hold accountable, and do all three with the same person on the same day
• Solid financial acumen with hands-on experience managing budgets and sales targets
• A high standard for quality and a low tolerance for cutting corners
• Reliability, composure under pressure, and a genuine passion for hospitality

What We Offer

• Competitive base salary + performance-based bonus
• Medical, dental, and vision insurance
• 401(k)
• Paid time off and holiday pay
• Paid training and ongoing development support

Your Path Forward

We'll tell you exactly what that path looks like from day one, and we'll invest in making it happen. If you're ready to stop just managing shifts and start building something — apply today.

Requirements

• Key Requirements & Qualifications
• Experience: Minimum of two years in restaurant management or supervision
• Education: High school diploma or GED required
• Certification: ServSafe or local/state food service certification
• Logistics: Valid driver’s license, reliable transportation, and insurance
• Availability: Must be able to work flexible hours, including days, nights, weekends, and holidays