Are you a versatile leader that thrives in a high-pressure customer service environment? You might be just what we're looking for in our next restaurant general manager. We need a strong, energetic leader who can make sure our quick service restaurant is a financial success. This position will be responsible for hiring, training, and overseeing employees, as well as making sure they follow all federal, state, and local regulations. We need a leader who can inspire and direct a high-energy group to achieve their goals in a fast-paced restaurant. Our ideal candidate has managed a fast food or quick service restaurant for 1 to 3 years or more. If this sounds like a great opportunity, please apply today! Responsibilities: • Verify the quality of all products and services according to the company's criteria • Follow all laws and standards for food service sanitation and ensure all employees are in compliance • Oversee staffing levels by recruiting, interviewing, and training candidates for all restaurant positions • Manage appropriate inventory levels of food and dining products and plan accurately for forecasted sales trends • Aim to provide the best possible quick service experience for all of our customers • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John’s standards and accurately reflects the customer’s order. Professionally and promptly respond to all customers' concerns or issues. Solicit customer feedback, share feedback with the team, and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including the Operations Manual and Team Member Handbook. • Actively recruit customer-focused team members, maintain adequate personnel levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations, and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure the entire team is quality and customer-focused; and build an atmosphere of teamwork, energy, and fun. • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. 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 the restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Qualifications: • Showcase exceptional organizational, communication, and problem-solving skills • Computer skills and experience with MS Office strongly desired • Previous food service experience with the ability to oversee food inventory levels and manage costs • Must have a high school diploma or equivalent GED • Must have 1-3 years prior experience managing a staff or in a relevant supervisory role, preferably in quick service food industry Key Ingredients • Two years of restaurant management or supervision experience preferred • Must have a driver’s license valid under the laws of the state(s) where the team member works, proof of insurance, a satisfactory vehicle, and the ability to drive • Additional Skills: Cash management; planning and organization; effective communication • Must have a high school diploma or equivalent GED Compensation: $40,000 - $90,000 per year

• Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John’s standards and accurately reflects the customer’s order. Professionally and promptly respond to all customers' concerns or issues. Solicit customer feedback, share feedback with the team, and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including the Operations Manual and Team Member Handbook. • Actively recruit customer-focused team members, maintain adequate personnel levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations, and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure the entire team is quality and customer-focused; and build an atmosphere of teamwork, energy, and fun. • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. 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 the restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary.