General Manager

Papa John's International , Inc.; Marietta (GA); On-site; USD 70,000 - 90,000; Full time

Job summary

Papa John’s International, Inc. in Marietta, GA is seeking a General Manager for corporate restaurant operations to oversee profitability, planning, forecasting, and systems, while leading a self-sufficient team and ensuring company policies are executed and laws followed.

This role manages all restaurant operations, coordinating with Operations Manager duties when needed, and reporting to leadership. It emphasizes customer satisfaction, staff development, and brand standards across shifts.

Qualifications

• Experience managing restaurant operations
• Ability to train and develop staff
• Strong understanding of budget and cost control

Responsibilities

• Monitor product quality and customer service standards; address issues promptly and professionally.
• Oversee recruiting and performance reviews; implement disciplinary actions when needed.
• Drive sales through customer service and local marketing; maintain positive community presence.
• Control costs; manage inventory, cash handling, and compliance with safety and security standards.

Skills

Staffing and scheduling

Customer service

Team leadership

Cash handling

Performance management

Tools

FOCUS system

Job description

Job Summary

The General Manager for Corporate Restaurant Operations manages and oversees all responsibilities for a Papa John’s restaurant, ensuring profitability. The role is executed by being a self‑sufficient leader, making quality decisions, and ensuring proper planning, forecasting, and systems are in place. Responsibilities include managing operations, executing company policies, procedures, programs, and systems, and ensuring compliance with all federal, state, and local laws and ethical business practices.

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 an Operations Manager is available or filled, restaurant team members and delivery drivers report directly to the Operations Manager; when the role is unavailable or unfilled, they report to the General Manager.

Duties and Responsibilities (other duties as assigned)

• Monitor product quality and customer service standards, identify deficiencies, and follow up with direct reports to address and correct issues. Professionally and promptly respond to all customer concerns or issues. Solicit customer feedback, share feedback with team, and use it to improve operations and build brand loyalty. Oversee training and execution of quality standards.
• Oversee recruiting efforts to meet staffing needs and ensure 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 implementation of 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 from the budget by accurately utilizing the FOCUS system. Develop and 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 the 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.