General Manager

Pelican Pub & Brewery; Tillamook (OR); On-site; USD 85,000 - 115,000; Full time

Job summary

Pelican Pub & Brewery in Tillamook, Oregon seeks a General Manager to lead the Tillamook Tap Room. You will partner with the Director of Restaurant Operations to drive day-to-day operations, guest service excellence, and a strong service culture across the team.

This leadership role requires 3–5 years of management experience in F&B, strong cost-control, and the ability to recruit, train, and retain top talent while fostering community relationships.

Qualifications

• 3–5 years of management experience in food and beverage.
• Knowledge of restaurant operations, personnel management, and health codes.
• Ability to manage operating costs and budgets.
• Strong leadership and interpersonal skills.
• Highly organized with attention to detail.

Responsibilities

• Motivate the team to deliver an exceptional guest experience.
• Lead operations, reporting to the Director of Restaurant Operations.
• Recruit, train, and retain staff; develop a service culture.
• Manage budgets, costs, and financial reporting.
• Collaborate with sister properties and local businesses.
• Advocate for community involvement.

Skills

3-5 yrs mgmt

Restaurant ops

Interpersonal skills

Cost management

Detail oriented

Job description

General Manager

Pelican Brewing Company tillamook, Oregon, United States

About this position

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.