Hawaiian Bros Clackamas/Happy Valley General Manager (0146)

General Manager (GM) - High Volume Fast-Casual RestaurantLocation: 11590 SE 82nd Ave, Happy Valley, OR 97086 Brand: Hawaiian Bros Island Grill Projected Training Start Date: June-July 2026 Position Type: Full-TimeLead the Ohana. Run the Business. At Hawaiian Bros Island Grill, we believe in sharing the Aloha Spirit through great food, genuine hospitality, and a culture built on kindness, teamwork, and fun. We are seeking an experienced General Manager to lead the opening and ongoing operations of our Clackamas / Happy Valley location. This role is responsible for developing a strong team, delivering exceptional guest experiences, and running a high-performing restaurant business. This is an opportunity for a hands-on leader who enjoys building teams, owning results, and creating a great workplace culture. This location will be part of a growing multi-unit organization with strong opportunities for leadership development and advancement.What You'll DoOwn Restaurant OperationsLead a high-volume fast-casual restaurant delivering exceptional food and hospitality while maintaining speed, accuracy, and operational excellence.Maintain strong speed-of-service performance during peak hoursLead efficient kitchen and service execution in a high-volume environmentDrive operational excellence and ensure brand standards are consistently metExecute the restaurant business plan to achieve sales and profitability goalsManage scheduling and labor to balance service quality with financial performanceAnalyze operational reports and make adjustments to improve performanceDeliver Exceptional Employee & Guest ExperiencesCreate an environment where every employee and guest feels welcomed and valued.Lead a culture of hospitality and accountabilityRespond to guest concerns quickly and professionallyMaintain a clean, organized, and welcoming restaurant environmentBuild a culture where team members feel valued, supported, and motivated to deliver exceptional service.Build and Develop a Strong TeamDevelop a team culture that reflects the Aloha SpiritRecruit, hire, train, and develop team members and leadersProvide consistent coaching and feedbackRecognize strong performance and hold team members accountable to standardsCoach and develop shift leaders and assistant managersBuild a leadership bench that supports restaurant growthCreate clear development paths for high-performing team membersManage Business PerformanceOperate the restaurant as a successful business and execute operational systems that ensure consistent food quality, service speed, and team accountabilityMaintain strict adherence to brand operating proceduresUse data and operational reports to drive continuous improvementEnsure consistent execution of training systems and operational standardsManage labor, food cost, and controllable expensesTrack key operational metrics including labor %, food cost, and guest satisfactionEnsure compliance with company policies and all local, state, and federal regulationsMaintain strict food safety and sanitation standardsSecurely transport cash deposits when requiredQualificationsHigh school diploma or equivalent required2+ years of restaurant management experience requiredExperience managing teams and restaurant operationsAbility to analyze sales, labor, and operational reportsValid driver's license and proof of insuranceOregon Food Handler's PermitBasic computer and POS system knowledgeMust be at least 18 years oldSpanish bilingual is a plusSkills and CompetenciesPositive leadership presenceStrong communication and people development skillsHigh level of organization and accountabilityAbility to manage multiple priorities in a fast-paced environmentStrong problem-solving and decision-making abilityTeam-oriented and adaptable mindsetCompensation & BenefitsStarting Salary: $80,000 annuallyPerformance bonus eligibilityBenefits (Medical, dental, vision, 401k matching up to 4%)Paid time offEmployee meal discountsLeadership development and career growth opportunitiesSchedule ExpectationsFull-time leadership roleAvailability required for mornings, evenings, weekends, and holidaysTypical schedule averages 45–50 hours per weekMust be able to support the restaurant during peak business needsWorking ConditionsFast-paced restaurant environmentStanding for extended periodsExposure to varying kitchen temperaturesAbility to lift up to 50 poundsEqual Opportunity EmployerThis employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.