General Manager

About the Role

The General Manager for Corporate Restaurant Operations manages and assumes responsibility for all functions of a Papa John's restaurant to ensure profitability. This role involves being a self-sufficient leader, making quality decisions, and ensuring proper planning, forecasting, and systems are in place. The General Manager oversees all operational aspects, including compliance with federal, state, and local laws, as well as ethical business practices.

Operations Managers, Manager Designates, and Shift Leaders report directly to the General Manager. In restaurants where the Operations Manager role is filled, restaurant team members and delivery drivers report to the Operations Manager; otherwise, they report to the General Manager.

Responsibilities

• Monitor product quality and customer service standards, identify deficiencies, and address areas of concern with direct reports.
• Respond professionally and promptly to all customer concerns or issues.
• Solicit customer feedback, share it with the team, and use it to improve restaurant operations and build brand loyalty.
• Oversee training and execution of quality standards.
• Manage recruiting efforts to meet staffing needs and ensure compliance with uniform and appearance standards.
• Establish and communicate performance expectations and conduct timely performance reviews with direct reports.
• Document performance issues and take appropriate disciplinary action, up to and including termination.
• Coach and develop direct reports, fostering an atmosphere of teamwork, energy, and fun, including implementing recognition programs to reward and retain high-performing team members.
• Manage sales goals against budget and prior year by ensuring prompt and friendly customer service.
• Monitor and execute plans to address deficiencies in sales trends, such as ticket average and order frequency.
• Seek additional sales through traditional and non-traditional methods, including local restaurant marketing and community engagement.
• Manage profit goals against budget and prior year, ensuring food, labor, and other controllable costs stay within budget.
• Correct budget deviations by accurately utilizing the FOCUS System and implementing 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 assets by ensuring the restaurant is clean, fully equipped, and all equipment operates properly.
• Ensure the restaurant meets safety and security standards at all times and oversee preventative maintenance and repairs when necessary.