General Manager

General Manager

Join the Playa Bowls team

Department - Shop Operations - Reports To - Area Manager

Location - Playa Bowls Wesley Chapel/ Playa Bowls Channel Side Tampa - Work Arrangement - On-Site

Employment Status - Exempt - Work Schedule - 40–45 hours per week, including some weekends and holidays as business needs dictate

Shop Type - Playa Bowls Wesley Chapel/ Playa Bowls Channel Side Tampa - Employer of Record - PB Wesley Chapel LLC

Unique Benefits of Working at Playa Bowls

While many QSR brands run on 50–60-hour workweeks, Playa Bowls is built differently. Here's what sets a career with us apart:

• Real work–life balance: Our General Managers typically work 40–45 hours a week, not the 50–60+ hour weeks common at many other QSR concepts, so you have more time for life outside of work.
• A cleaner, more refreshing shift: Playa Bowls shops run on blenders, refrigerators, and freezers instead of fryers and grills, so you're not leaving every shift smelling like a kitchen.
• A different kind of environment: Bright, casual shops paired with a relaxed dress code make Playa feel more like an oasis than a traditional fast-food kitchen.
• Stronger flexibility: Scheduling and support built around sustainable hours, so you can lead shop without sacrificing your schedule.
• Playa perks: Shift and off-the-clock discounts, plus a fun, high-energy culture, without the burnout common at other QSR brands.

Role Purpose

The General Manager owns the day-to-day success of a Playa Bowls shop — delivering an exceptional guest experience, driving financial performance, and building a team that reflects the brand's energy and standards. This role leads all aspects of shop operations, from food quality and guest satisfaction to staffing, scheduling, and compliance, while coaching a team of Assistant Managers, Shift Leaders, and Team Members. The General Manager balances hands-on, in-shop leadership with the business discipline needed to hit financial goals, and embodies and promotes the Playa Bowls mission, purpose, and core values in every shift.

Key Responsibilities

Guest Experience & Shop Operations

• Ensure product consistency, quality, and flavor by regularly checking food items and monitoring preparation standards.
• Address and resolve guest complaints regarding food quality, service, and accommodations in a professional and timely manner.
• Supervise food preparation processes, portion sizes, and presentation to maintain company standards.
• Review and refine operational processes to improve efficiency, service, and safety.
• Step in as needed to assist with food preparation or service tasks, such as restocking, clearing tables, or serving food and beverages.
• Adhere to company opening and closing procedures, ensuring all records and operational tasks are accurately maintained.

Financial & Business Performance

• Monitor financial performance, including payroll, budgets, and expenditures, using appropriate systems and software to ensure financial goals are met.
• Manage point-of-sale (POS) operations, including cash handling, money counting, and bank deposits.
• Meet business goals set out by the company across key metrics.

Team Leadership & People Management

• Manage and mentor a full team of Assistant Managers, Shift Leaders, and Team Members, fostering a supportive, high-energy work environment.
• Utilize scheduling systems to manage Team Members' hours, optimizing labor and ensuring timely food preparation.
• Organize and direct employee training programs, resolve personnel matters, and manage recruitment and performance evaluations.
• Assess staffing requirements and recruit new talent through company platforms, job fairs, or other recruitment methods.
• Establish and evaluate performance standards for both personnel and customer service to maintain high operational standards.
• Collaborate with Human Resources to support the onboarding process for new hires in ADP Workforce Now, including initiating and assigning tasks, sending reminder communications, and addressing any issues or troubleshooting needs.

Safety, Compliance & Facility Management

• Ensure compliance with health, safety, and fire regulations in food preparation, serving, and overall facility maintenance.
• Maintain required sanitation records and ensure compliance with government regulations and food safety standards.
• Coordinate maintenance and repair services, including waste removal and pest control, to keep the shop running smoothly.

Inventory, Supplies & Administration

• Manage food and beverage deliveries, ensuring accuracy in order quantities and quality of received products.
• Oversee food and equipment inventories, conducting weekly inventory checks and ensuring adequate stock levels.
• Order and manage supplies, equipment, and resources to ensure operational needs are met.
• Complete business and government forms, maintaining records, reports, and safety documentation.

Key Relationships

Internal Partners Assistant Managers Shift Leaders Team Members District Manager Human Resources Operations Team - External Partners Guests Local Vendors & Suppliers Delivery & Distribution Partners Health & Safety Officials Maintenance & Repair Vendors

Measures of Success

• Guest experience: Product quality is consistent and guest concerns are resolved professionally and promptly.
• Financial performance: The shop meets payroll, budget, and business goal targets set by the company.
• Team & culture: The shop is fully staffed and trained, performing to company standards, with strong retention.
• Compliance & safety: The shop passes health, safety, and sanitation requirements with no significant findings.
• Operational execution: Opening, closing, inventory, and vendor management run smoothly with minimal disruption.

Experience & Qualifications

Required

• Proven experience in restaurant, retail, or hospitality management, ideally in a multi-unit or fast-casual environment.
• Strong understanding of customer service principles, with the ability to assess guest needs and maintain high service standards.
• Proficiency in business and people management, including scheduling, budgeting, and resource allocation.
• Experience recruiting, training, and retaining talent, including performance evaluation and coaching.
• Solid grasp of supply chain fundamentals, including ordering, inventory, quality control, and cost management.
• Strong financial acumen, including payroll, budgeting, and day-to-day P&L management.
• Excellent verbal communication and active listening skills.
• Must pass the required Playa Bowls Food Safety certification within 3 months of employment.
• Must be able to work a minimum of 40–45 hours per week, including some weekends and holidays as business needs dictate.

Preferred

• Experience managing a team in a fast-casual or quick-service restaurant (QSR) environment.
• Familiarity with POS systems, labor scheduling software, and HRIS platforms such as ADP Workforce Now.
• Passion for superfoods, healthy living, and the Playa Bowls brand.

Role-Specific Expertise

• Multi-unit or fast-casual restaurant operations
• Guest experience and service recovery
• Team recruiting, training, and performance management
• Scheduling, labor optimization, and payroll management
• Inventory, ordering, and vendor coordination
• Health, safety, and sanitation compliance
• POS operations and cash handling

Position Requirements

• Must be able to work a minimum of 40–45 hours per week, including some weekends and holidays as business needs dictate.
• Must pass the required Playa Bowls Food Safety certification within 3 months of employment.
• Must be able to remain in a stationary position for prolonged periods of time.
• Must be able to lift or otherwise move 25–40 pounds occasionally.
• Must be able to retrieve