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.