General Manager

Cedars Group; Corvallis (OR); On-site; USD 22,730 - 32,373; Full time

Benefits offered by this job

Competitive hourly base pay

Career growth opportunities

Comprehensive training resources

Employee discount program

Job summary

A leading regional restaurant brand is seeking a General Manager to oversee daily operations, manage staff, and ensure exceptional customer service in a fast-paced environment. This position requires a high school diploma, strong management skills, and the ability to handle multiple responsibilities ranging from staff training to financial management. A competitive hourly pay and opportunities for career growth are offered within the company.

Qualifications

• Experience managing and motivating staff to meet goals.
• Strong understanding of labor laws, OSHA regulations, and kitchen safety.
• Ability to effectively communicate with customers and staff.

Responsibilities

• Build and supervise a team to achieve customer satisfaction.
• Ensure timely completion of customer orders.
• Maintain a clean and organized restaurant environment.
• Recruit, hire, and train staff.

Skills

Staff supervision

Customer service

Food safety

Cost control

Team motivation

Communication

Education

High school diploma or equivalent

Tools

Kitchen equipment

Cash register

Job description

General Manager – Cedars Group

Location: 1329 NW 9th St Ste 130, Portland, OR

Base pay range: $20.00/hr – $20.00/hr

Responsibilities

• Build and supervise a team that achieves customer satisfaction, sales and profitability.
• Ensure customers are served correctly and orders are completed within service time goals.
• Maintain a clean and organized restaurant and staff image in accordance with company standards and local regulations.
• Recruit, hire, train, evaluate potential staff and promote strong team culture.
• Provide direction and supervision through effective communication, delegation and disciplinary skills, implementing positive change to reduce turnover.
• Ensure a safe, secure and harassment‑free work environment in compliance with government regulations.
• Accurately complete all paperwork associated with daily, weekly and period‑end activities as directed by the District Manager.
• Perform labor scheduling, food ordering and product projections accurately.
• Manage all financial responsibilities with integrity and achieve cost control goals.
• Maintain frequent communication with the District Manager and Human Resources.

Qualifications

• Motivate, direct and coach staff during each shift, ensuring tasks are completed in a timely manner.
• Supervise all staff, including those under 18, while complying with all labor laws, OSHA regulations and EEOC requirements.
• Prepare the restaurant to meet customer needs and consistently deliver excellent service and product quality.
• Support the District Manager in building sales and controlling costs using cost‑control tools and processes, troubleshooting operational problems and finding solutions.
• Lift and move up to 55 pounds; reach and move items up to 6 feet high and 6 inches low.
• Operate kitchen equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, pan grippers, pepperoni cutter, knives, can openers, pastry brush, scales, microwave, telephone, cash register).
• Apply pressure to cut through products and clean equipment/utensils.
• Count, separate and weigh all types of food products and inventory items.
• Communicate effectively to customers and coworkers (reading, speaking, hearing, writing).
• Understand directions, instructions and product specifications.
• Process and complete customer orders.
• Comprehend all training materials and practice standard operating procedures.
• Use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs.
• Drive a valid automobile in accordance with all state and local traffic laws.
• Supervise multiple people simultaneously and motivate them to meet goals, duties and deadlines.
• Possess a high school diploma or equivalent and basic math skills.
• Have working knowledge of local store marketing techniques, sales building and a proven track record of controlling costs.
• Possess strong management, team building and communication skills.
• Be dependable, hard‑working and able to perform a varied, 42‑hour workweek under pressure and in stressful situations.
• Possess a valid driver’s license from the state of residence with a driving record maintained within company guidelines. Provide reliable vehicle, auto insurance and primary driver status as directed by the District Manager.
• Provide documentation that proves eligibility to work in the United States.

Benefits

• Competitive hourly base pay.
• Opportunity for career growth within a leading regional restaurant brand.
• Comprehensive training and development resources.
• Employee discount program.