General Manager

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Job Title: General Manager Job Code: MG40
Job Family: Operations Career Path/Job Link Level:
Job Function: Corporate Restaurant Operations Career Level/Cluster:
Job Function Summary: (from job family descriptions)
Manages and assumes responsibility for all functions of a Papa John’s restaurant to ensure restaurant profitability.
This is accomplished by being a self-sufficient leader, making quality decisions, and ensuring proper planning,
forecasting, and systems are in place. Other responsibilities include the management of operations including the
execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state and
local laws and ethical business practices.
Job Purpose: (high-level summary of why position exists and what value it brings the organization)
This position oversees all operational aspects of a Papa John’s restaurant including execution of all Operations
Manager duties when that position is unavailable/unfilled. Operations Managers, Manager Designates, and Shift
Leaders report directly to the General Manager. In restaurants where the Operations Manager role is available/filled,
restaurant team members and delivery drivers report directly to the Operations Manager. Where this role is
unavailable/unfilled, restaurant team members and delivery drivers report to the General Manager.
Duties and Responsibilities: (5-8 key activities and decisions for which this role is accountable)
 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: Education, Experience & Certifications
 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
 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 memb