General Manager

Pizza Venture of San Antonio; San Antonio (TX); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading company is seeking a Restaurant Manager to oversee operations, ensuring high-quality products and excellent customer service. The ideal candidate will lead a team, manage costs, and drive profitability while fostering a positive work environment.

Qualifications

• Two years of successful restaurant management or supervisory experience preferred.
• Stable employment history required.

Responsibilities

• Manage all functions of the restaurant to ensure product quality and customer service.
• Recruit and train team members to exceed customer expectations.
• Control food, labor, and other costs to meet profit goals.

Skills

Critical Thinking

Customer Focused

Developing Team Members

Flexibility

Initiative

Leading Team Members

Managing Execution

Education

High school diploma or GED

Tools

Basic accounting

Cash management skills

Job description

Job Description

Summary

Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include managing operations, executing all Company policies, procedures, programs, and systems, and ensuring compliance with all laws and ethical business practices.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Provide quality products to customers by building a system of quality with team members, ensuring each product meets Papa John's standards and reflects the customer's order. Respond professionally and promptly to customer concerns or issues. Solicit and share customer feedback to improve operations and build brand loyalty. Promote quality standards using all available tools, including the Operations Manual and Team Member Handbook.
• Recruit customer-focused team members, maintain adequate staffing levels, properly orient and train staff to exceed customer expectations, ensure compliance with appearance standards, communicate performance expectations, and conduct performance reviews. Document issues and take disciplinary actions when necessary. Coach and develop team members to ensure a quality, customer-focused environment, fostering teamwork, energy, and a positive atmosphere.
• Manage sales against goals by providing excellent customer service, training team members on products and sales techniques, and seeking additional sales through local marketing and community engagement.
• Manage profit goals by controlling food, labor, and other costs within budget, and addressing deviations using the PROFIT System. Develop plans to improve trends and profits. Handle administrative and cash management duties. Manage inventory levels using the computerized system to meet sales demands and minimize loss. Ensure the restaurant is clean, fully equipped, and equipment operates properly. Oversee safety, security, maintenance, and repairs.

Position Qualifications

To perform this job successfully, an individual must perform each duty satisfactorily. Reasonable accommodations may be made for individuals with disabilities.

• Critical Thinking: Analyze issues, weigh options, evaluate alternatives, and approach problems systematically to drive business forward.
• Customer Focused: Meet internal and external customer needs, build a customer base, deliver high service levels, and seek to increase satisfaction.
• Developing Team Members: Lead and motivate, provide feedback, assess strengths and needs, and offer growth opportunities.
• Flexibility: Adapt to changing circumstances, handle multiple tasks, and maintain objectives amidst shifts.
• Initiative: Act proactively, focus on results, and demonstrate enthusiasm and purpose.
• Leading Team Members: Provide clear direction, build high-performing teams, keep team informed, meet their needs, and delegate responsibilities.
• Managing Execution: Prioritize tasks, organize resources, and create action plans to meet goals.

Functional Skills

• Basic accounting, invoice reconciliation, financial statement analysis
• Cash management skills

Education and/or Experience

• High school diploma or GED
• Stable employment history
• Two years of successful restaurant management or supervisory experience preferred

Physical Demands

Requires repetitive hand use, standing, walking, grasping, bending, twisting, reaching, crouching, kneeling, lifting up to 50 pounds frequently, and over 51 pounds occasionally.

Work Environment

Includes outdoor work in various temperatures, noisy environments, near moving machinery, with chemicals, fumes, and odors.

Additional Information

• Must be 18 or older
• Reliable transportation required
• Ability to work long hours, nights, weekends, and emergencies
• Capability to perform all restaurant roles, including delivery
• Work independently
• Bilingual abilities may be required in certain markets
• Proficiency with phones, computers, fax, and copiers
• This is an exempt, salaried position