General Manager - Manchester, NH, United States - Playa Bowls

Description

Playa Bowls is New Jerseys Original Acai Shop founded in 2014, and our mission is to serve the highest quality, innovative products to support healthier lifestyles and inspire a world of fun, excitement, and togetherness.

At Playa Bowls, we live our brand in our actions and in the relationships that we make in our communities.

What began as a pair of blenders, a patio table, and a fridge has flourished into a 200-unit operator and franchisor of the leading fast casual restaurant concept.

Advancement Opportunity:
Our Playa Bowls training program will allow you to develop your skills and grow in your career
The Manager carries out supervisory responsibilities in accordance with Company policies and applicable laws. interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems. The General Manager is responsible for a full team of Assistant Managers, Shift Leaders, and Team Members. If you enjoy fast-paced environments, career growth, entrepreneurial thinking, innovation, and an occasional silly food pun, we want you
Investigate and resolve complaints regarding food quality, service, and accommodations
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented up to Company standards
Monitor budgets and payroll records and review financial transactions to ensure expenditures are authorized and budgeted by utilizing appropriate computer systems and software
Schedule Team Members hours utilizing appropriate systems/software and assign duties to ensure economical use of food and timely preparation
Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate
Establish and evaluate standards for personnel performance and customer service
Review work procedures and operational issues to determine ways to improve service, performance, or safety
Perform some food preparation or service tasks such as clearing tables, re-stocking, and serving food and beverages when necessary
Maintain food and equipment inventories and keep weekly inventory records
Organize and direct worker training programs, resolve personnel matters, hire new staff, and evaluate employee performance in dining facilities
Order and purchase equipment and supplies
Assess staffing needs, and recruit staff using Company methods such as ADP WFN, advertisements, or attendance at job fairs
Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control
Utilize point of sale cash register. Count money and make bank deposits
This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Supply Chain - Knowledge of raw materials, supply processes, quality control, costs, and other techniques for maximizing the effective supply and distribution of goods.

Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.

Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Equipment Maintenance - Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
Operation, Monitoring and Control - Controlling operations of equipment and systems. Monitoring equipment to ensure proper operation.
Operations Analysis - Analyzing operational needs of business and adjusting accordingly.
Must pass the required PB Food Safety certification requirement within 3 months of employment.
Must work a minimum of 40 hours a week, including weekends and holidays but expected to work as the business dictates

All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.

We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

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