Hawaiian Bros Clackamas​/Valley General Manager

Locations

Happy Valley, OR 97086, USA

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.

• 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

• 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.

• 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

• 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

• 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

• 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

• 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

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

Fast‑paced restaurant environment
Standing for extended periods
Exposure to varying kitchen temperatures
Ability to lift up to 50 pounds

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.