General Manager

Job Description

Job Description

Description:

Position Title: PELICAN GENERAL MANAGER - Taproom/Neighborhood Pub

Summary of the Position:

The General Manager joins our leadership team in advancing the vision and ensuring Pelican Brewing Company's core values are consistently reflected throughout the operation. Reporting to the Director of Restaurant Operations, this position is responsible for leading all aspects of a Pelican Brewing Company Taproom or Neighborhood Pubs

Our Taprooms operate with a hybrid service model and lean staffing structure, requiring every leader to be highly engaged in all areas of the business. The General Manager serves as a hands-on operator, coach, and business leader who actively works alongside the team in front-of-house, back-of-house, and administrative functions to deliver exceptional guest experiences and strong business results.

The General Manager is accountable for creating a positive culture, developing team members, driving sales and profitability, maintaining operational excellence, and ensuring the Taproom consistently delivers the Pelican Brewing Company brand experience.

Leadership & Culture

• Lead by example and foster a culture aligned with Pelican Brewing Company's mission, values, and standards.
• Motivate, inspire, and develop team members to consistently deliver exceptional guest experiences.
• Create an environment of accountability, respect, teamwork, and continuous improvement.
• Recruit, hire, train, coach, and retain top-performing employees.
• Hold team members accountable to performance expectations while providing ongoing feedback and development.
• Conduct difficult conversations professionally and in a timely manner when necessary.
• Serve as a role model that others desire to follow.

Operations

• Direct and participate in all aspects of daily Taproom operations, including guest service, food preparation, beer service, cash handling, inventory management, and facility maintenance.
• Work side-by-side with team members in both front-of-house and back-of-house roles as business demands require.
• Ensure consistent execution of food quality, beverage quality, cleanliness, safety, and hospitality standards.
• Develop, maintain, and enforce operational procedures and SOPs.
• Adapt quickly to changing business needs and support all operational functions as required.
• Maintain compliance with all company policies, health department regulations, labor laws, and OLCC requirements.

Guest Experience

• Champion a hospitality-first culture that creates memorable experiences for every guest.
• Address guest concerns promptly and professionally.
• Continuously seek opportunities to improve service, efficiency, and guest satisfaction.
• Build relationships with guests and become an active presence within the local community.

Financial Management

• Manage revenue, labor, food cost, beer cost, and controllable expenses to achieve financial goals.
• Analyze reports, budgets, forecasts, and operational metrics to identify opportunities and drive results.
• Ensure accurate cash handling, till reconciliation, inventory controls, and financial reporting.
• Work independently to solve problems while communicating progress and seeking support when needed.

Team Development

• Develop Assistant Managers, Kitchen Managers, and team members to build operational strength and leadership depth.
• Cross-train staff and leaders to support the flexible operating model.
• Foster collaboration between front-of-house and back-of-house functions.
• Promote a culture of ownership where all team members contribute to overall business success.

Community & Brand Representation

• Serve as an ambassador for Pelican Brewing Company within the community.
• Build relationships with local businesses, organizations, and sister properties.
• Participate in community events and initiatives that strengthen the Pelican brand.
• Protect and promote the company's reputation through positive leadership and engagement

Success in This Role

A successful Taproom/NHP General Manager is a hands-on leader who can seamlessly move between strategic leadership and operational execution. They are equally comfortable building schedules, reviewing financials, cooking on the line, serving guests, counting tills, developing employees, and solving problems in real time while maintaining a positive and engaging culture.

• Able to work on your feet for at least 9 hours.
• Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 25 pounds constantly, and up to 50 pounds occasionally.
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods.
• Must be able to work nights, weekends, and Holidays
• Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke.