Who We Are: Playa Bowls is the pioneer Acai Sho in New Jersey, dedicated to making super fruit bowls accessible to all by using only the freshest, top-notch ingredients and delivering an exceptional in-store brand experience. Starting with just two blenders, a patio table, and a fridge, we have grown into a 200-unit operator and franchisor of the premier fast-casual restaurant concept. What We Provide: • Lucrative compensation: Competitive base pay and an excellent bonus program! • Employee perks: Vision, Dental, and Health benefits, plus a 401(k) plan. • Growth opportunities: Our Playa Bowls training program empowers you to enhance your skills and advance in your career. • Vibrant atmosphere: Join us in dancing, smiling, and enjoying our lively environment! • Playa Discounts: Enjoy complimentary meals during shifts and a 30% discount during off-hours. Who You Are: If you're a cheerful and energetic individual with a penchant for fruit, superfoods, and wellness, you might be the perfect fit! As the General Manager, your responsibilities will include conducting interviews, hiring and training staff, delegating tasks, evaluating performance, managing rewards and disciplinary actions, handling complaints, and resolving issues. If you thrive in fast-paced settings, value career progression, embrace an entrepreneurial spirit, appreciate innovation, and don't mind the occasional playful food joke, we'd love to have you on our team! Responsibilities: What You’ll Do: • Check products to ensure consistency, palatability, and flavor conformity. • 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 timesheets. • Schedule staff hours utilizing appropriate systems/software and assign duties to ensure the 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 periodic 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 the ADP Recruitment platform. • 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. • Fill out business or government forms, and maintain records, reports, files, and safety reports. • Adhere to Company opening and closing procedures and maintain accompanying records. Qualifications: What You’ll Bring: • Customer Service- Knowledge of principles and processes for providing customer service. 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. • Sales and Marketing- Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems. • Speaking to others to convey information effectively. Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. • Active Listening- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. • Critical Thinking- Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches for both current and future problem-solving and decision-making. Considering the relative costs and benefits of potential actions to choose the most appropriate one. • Using mathematics to solve problems. • Monitoring/Assessing the 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 the business and adjusting accordingly. Compensation: $50,000 - $55,000 yearly

• What You’ll Do: • Check products to ensure consistency, palatability, and flavor conformity. • 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 timesheets. • Schedule staff hours utilizing appropriate systems/software and assign duties to ensure the 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 periodic 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 the ADP Recruitment platform. • 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. • Fill out business or government forms, and maintain records, reports, files, and safety reports. • Adhere to Company opening and closing procedures and maintain accompanying records.