What are the responsibilities and job description for the General Manager position at Hawaiian Bros Island Grill?
General Manager (GM) - High Volume Fast-Casual Restaurant
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 various locations. 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.
What You'll Do
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
Deliver Exceptional Employee & Guest Experiences
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.
Build and Develop a Strong Team
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
Manage Business Performance
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
Qualifications
3 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
Basic computer and POS system knowledge
Must be at least 18 years old
Spanish bilingual is a plus
Skills and Competencies
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
Compensation & Benefits
Competitive Salary
Performance bonus eligibility
Paid time off
Employee meal discounts
Leadership development and career growth opportunities
Schedule Expectations
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
Working Conditions
Fast-paced restaurant environment
Standing for extended periods
Exposure to varying kitchen temperatures
Ability to lift up to 50 pounds