Hawaiian Bros Clackamas/Happy Valley General Manager (0146)

Locations Happy Valley, OR 97086, USA Overview & Responsibilities General Manager (GM) - High Volume Fast‑Casual Restaurant Location: 11590 SE 82nd Ave, Happy Valley, OR 97086 Brand: Hawaiian Bros Island Grill Projected Training Start Date: June‑July 2026 Position Type: Full‑Time Lead 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 Do Own Restaurant Operations Lead 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 hours Lead efficient kitchen and service execution in a high‑volume environment Drive operational excellence and ensure brand standards are consistently met Execute the restaurant business plan to achieve sales and profitability goals Manage scheduling and labor to balance service quality with financial performance Analyze operational reports and make adjustments to improve performance Deliver Exceptional Employee & Guest Experiences Create an environment where every employee and guest feels welcomed and valued. Lead a culture of hospitality and accountability Respond to guest concerns quickly and professionally Maintain a clean, organized, and welcoming restaurant environment Build a culture where team members feel valued, supported, and motivated to deliver exceptional service. Build and Develop a Strong Team Develop a team culture that reflects the Aloha Spirit. Recruit, hire, train, and develop team members and leaders Provide consistent coaching and feedback Recognize strong performance and hold team members accountable to standards Coach and develop shift leaders and assistant managers Build a leadership bench that supports restaurant growth Create clear development paths for high‑performing team members Manage Business Performance Operate the restaurant as a successful business and execute operational systems that ensure consistent food quality, service speed, and team accountability. Maintain strict adherence to brand operating procedures Use data and operational reports to drive continuous improvement Ensure consistent execution of training systems and operational standards Manage labor, food cost, and controllable expenses Track key operational metrics including labor %, food cost, and guest satisfaction Ensure compliance with company policies and all local, state, and federal regulations Maintain strict food safety and sanitation standards Securely transport cash deposits when required Qualifications High school diploma or equivalent required 2+ years of restaurant management experience required Experience managing teams and restaurant operations Ability to analyze sales, labor, and operational reports Valid driver's license and proof of insurance Oregon Food Handler's Permit Basic computer and POS system knowledge Must be at least 18 years old Spanish bilingual is a plus Skills and Competencies Positive leadership presence Strong communication and people development skills High level of organization and accountability Ability to manage multiple priorities in a fast‑paced environment Strong problem‑solving and decision‑making ability Team‑oriented and adaptable mindset Compensation & Benefits Starting Salary: $80,000 annually Performance bonus eligibility Benefits (Medical, dental, vision, 401k matching up to 4%) Paid time off Employee meal discounts Leadership development and career growth opportunities Schedule Expectations Full‑time leadership role Availability required for mornings, evenings, weekends, and holidays Typical schedule averages 45–50 hours per week Must be able to support the restaurant during peak business needs Working Conditions Fast‑paced restaurant environment Standing for extended periods Exposure to varying kitchen temperatures Ability to lift up to 50 pounds Equal Opportunity Employer This 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. #J-18808-Ljbffr JCK