General Manager

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.

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 independently with minimal supervision, while establishing team goal and delivering results

Education, Experience & Certifications

• Two years successful restaurant management or Supervision Experience
• 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

SCOPE Financial

(cost and/or revenue budget with exclusive authority)

Reporting Relationship

TBD Director of Operations

COMPETENCIES

• Strive for Excellence
• Harnessing Value and Potential
• Customer Centric
• Leadership Courage
• Bias for Action
• Optimizing Collaboration
• Credibility and Influence

Other Information

• Must be 18 years of age or older
• Must be able to work long hours, scheduled or unscheduled, which will include nights, weekends, and as emergencies arise
• Exempt, salaried position
• Employment is contingent upon satisfactory results of a background check
• Papa John's is a Federal Contract employer who participates in E-Verify to confirm employment eligibility for each new team member.
• See terms & conditions for site use.