Summary Works at the direction and under the supervision of the General Manager to ensure compliance with the Company’s product and customer service standards. This is accomplished by being a teamoriented leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include Shift Management; execution of all Company policies, procedures, programs and systems; and maintaining compliance with all federal, state and local laws and ethical business practices. Through the performance of these and other duties, the Manager Designate is expected to develop the competencies required to become a General Manager. Essential Functions and Responsibilities include the following. To perform this job successfully, team members must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Other duties may be assigned. Provides quality products to our customers by ensuring each delivered product meets Papa John’s standards and accurately reflects the customer’s order. Communicates trains and promotes quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook. Recommends to the General Manager performance action regarding team members. Ensures entire team is quality and customer focused and builds an atmosphere of teamwork, energy and fun. Manages sales goals by providing prompt and friendly customer service; building check averages through team member product training and sales execution. Seeks additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community. Manages profit goals, ensures food, labor and other controllable costs stay within budget, and corrects deviations from the budget by accurately utilizing the PROFIT System. Executes administrative and cash management duties. Plans and manages adequate inventory levels using the restaurant’s computerized inventory system to meet sales demands and minimize loss. Manages company’s assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensures restaurant meets safety and security standards at all times.
