General Manager - Growth-Driven Restaurant Leader

Papa Johns; Topeka (KS); On-site; USD 65,000 - 90,000; Full time

Job summary

Papa John’s seeks a General Manager for Corporate Restaurant Operations to lead a Papa John’s restaurant, ensuring profitability and adherence to company policies, programs, and systems. This role oversees operations when the Operations Manager is unavailable, guiding restaurant team members and drivers to maintain quality and service.

The GM will manage budgeting, forecasting, inventory, safety, and maintenance while driving local marketing and community presence to achieve sales and profit

Qualifications

• 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 member works, insurance, satisfactory vehicle and ability to drive.
• Must be 18 years of age or older.

Responsibilities

• Monitor product quality and customer service standards, address deficiencies, and respond to customer concerns.
• Oversee recruiting, set performance expectations, conduct reviews, and develop direct reports.
• Manage sales goals against budget, drive local marketing, and enhance community presence.
• Control costs and budget, utilize the FOCUS System, manage inventory and assets, ensure safety and security.

Skills

Analytical Skills

Planning & Prioritization

Financial Acumen

Communication

Problem Solving

Process Improvement

Team Leadership

Cross-functional Collaboration

Adaptability

Education

High school diploma (or equivalent)

Job description

Papa John’s seeks a General Manager for Corporate Restaurant Operations to lead a Papa John’s restaurant, ensuring profitability and adherence to company policies, programs, and systems. This role oversees operations when the Operations Manager is unavailable, guiding restaurant team members and drivers to maintain quality and service.

The GM will manage budgeting, forecasting, inventory, safety, and maintenance while driving local marketing and community presence to achieve sales and profit