General Manager

Socket.dev; Tillamook (OR); On-site; USD 90,000 - 120,000; Full time

Job summary

Pelican Brewing Company seeks a General Manager for the Tillamook Tap Room to lead the vision, oversee daily operations, and ensure core values are enacted in every shift. The GM reports to the Director of Restaurant Operations and drives service excellence at our Tillamook, Oregon location.

Key responsibilities include team leadership, budgeting, cost control, staff development, and community involvement, with a strong emphasis on guest experience and operational discipline.

Qualifications

• 3–5 years of manager-level experience in the food & beverage service industry.
• Working knowledge of general restaurant operations, including personnel management, planning, purchasing, sanitation, and health codes.

Responsibilities

• Motivate the team to consistently deliver an exceptional guest experience.
• Be creative, adaptable, and lead with a strong service culture.
• Recruit, train, and retain top employees; build relationships with local businesses.
• Manage reports, budgets, and cost control; exercise strong business acumen.
• Lead and develop the management team, including the Executive Chef; drive community involvement.

Skills

Managerial experience

Leadership

Budgeting

Guest service

Job description

Description

Position Title: PELICAN GENERAL MANAGER -Tillamook Tap Room

Summary of the Position:

The General Manager joins our leadership team in leading the vision and ensuring that the company core values are implemented throughout all operations. This position will work closely with and report to the Director of Restaurant Operations to oversee the day-to-day operations of Pelican Brewing Company located at our Tillamook Oregon location.

Key Accountabilities: will be responsible for tracking the following but not limited to

• Motivate the team and consistently deliver an exceptional guest experience.
• Be creative and have a willingness to adapt to new conditions or initiatives.
• Instill passion for excellence in your team.
• Develop an exemplary service culture that creates memorable experiences for guests and owners
• Work independently with little supervision while communicating progress and asking for help when necessary.
• Be a leader that others desire to follow.
• Recruit, train, and retain the best employees.
• Build relationships with sister properties and other local businesses.
• Deep commitment and understanding of exceptional guest service.
• Strong Business and Financial acumen
• Expert with reports, budgets and controlling costs.
• Be a People Champion
• Strong commitment to building and training the best team.
• Willing to have tough conversations with all team members
• Lead, Manage, Develop, and hold accountable every member on the Management team to include the Executive Chef
• Be an advocate for our company by being involved in community projects.

Preferred Skills:

• 3-5 years manager level experience in food and beverage service industry
• Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
• Strong interpersonal and leadership skills
• Demonstrated ability to manage operating costs in accordance with budgets.
• Extremely organized and detail-oriented

PURPOSE/WHY - What gets us up in the morning?

Adventure Awaits

Every day is an adventure just waiting to be discovered and explored. We are inspired by the amazing opportunities on the Oregon Coast, and we eagerly tackle new challenges each day. No reward comes without risk. We relish the vibrant and ever-changing nature of our businesses.

Requirements

• 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.