Boulevard reports extensively on executive pay at big local employers. But we also look at what folks are making down in the trenches and, in this case, elbow-deep in the dough. We caught this Craigslist help-wanted ad placed yesterday for a clutch of Boston-area Papa John’s restaurants. Because time is money, we’re giving you a condensed job description first, followed by the full monty for those with too much time on their hands.
The job: Papa John’s restaurant general manager.
The duties: Turn a profit. Hire lots of part-time employees every year, because turnover is high at fast-food restaurants. Find new customers, make sure they’re happy, and don’t give them food poisoning. Keep enough dough, tomato sauce, etc., on hand — but don’t waste any, either. Watch the till. And process a mind-numbing amount of paperwork.
What it pays: $40,000 to $65,000, including a potential $15,000 annual bonus. That would work out to $19.23 an hour on the low end and $31.25 on the high end, assuming a 40-hour week all year long. But let’s face it, this job could require twice as many hours, which means those hourly wages would be slashed in half.
And speaking of spinning dough:
Read on for the full text of the recruiting advertisement.
- Ensure the profitability of restaurant operations by operating within cost of goods and labor productivity guidelines and controlling other direct operating expenses such as utilities, smallwares, etc, while providing quality food and exceptional service.
- Manage a restaurant team, recruiting new team members, maintaining adequate staffing levels, properly training team members, ensuring compliance with all Papa John’s policies and procedures, and coach to improve performance.
- Maintain a sales-based focus, proactively seeking out sales opportunities to establish and maintain business relationships where possible.
- Provide an outstanding customer experience, including professionally and promptly responding to all customer concerns or issues. Solicit, share, and utilize customer feedback to improve restaurant operations and build brand loyalty.
- Motivate the team to deliver quality service to all customers while promoting a fun, energetic, and collaborative environment.
- Maintain highest quality standards to ensure a safe working environment including, maintaining board of health protocols in everyday duties for all employees.
- Communicate, train, and promote quality standards to restaurant team members.
- Manage labor and food costs.
- Execute cash management duties with point-of-sale and shift reports.
- Manage inventory to ensure adequate levels, using the company’s systems and guidelines to minimize loss.
- Ensure all restaurant paperwork is completed accurately and on a timely basis including but not limited to: daily sheets, payroll, purchase orders, bank deposits, employment-related forms, etc.