General Manager

Job Summary The General Manager for Corporate Restaurant Operations manages and oversees all responsibilities for all functions of a Papa Johns restaurant to ensure profitability. This position is accomplished by leading high‑level leadership, making quality decisions, and ensuring proper planning, forecasting, and systems are in place. Additional responsibilities include managing the execution of all company policies, procedures, programs, and systems while ensuring compliance with all federal, state, local, and business aspects.

This position oversees all operational aspects of a Papa Johns restaurant, including execution of all Operations Manager duties when that position is unavailable or unfilled. Operations Managers, Manager Designates, and Shift Leaders report directly to the General Manager. In restaurants where the Operations Manager role is available and filled, restaurant team members and delivery drivers report directly to the Operations Manager; when this role is unavailable or unfilled, restaurant team members and delivery drivers report to the 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 with team, and use it 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 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 implementing team member 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 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 and prior year; ensure food, labor and other controllable costs stay within budget, and correct deviations using the FOCUS System. Develop and implement plans to resolve unfavorable trends and enhance profits.

Execute administrative and cash management duties. Plan and manage inventory levels using the 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 restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. #J-18808-Ljbffr