General Manager

Rubio’s Coastal Grill•Gilbert, AZ

About The Position

Job Purpose Summary Responsible and accountable for overall operations supporting a productive and profitable restaurant, including Team Member development and documentation, financial responsibility, safety, security, and Guest relations. Leads by example, is personally accountable for, and holds Team Members accountable for the C.O.R.E 10. Essential Job Duties Controls Profit & Loss (P&L) Statement, ensuring the individual restaurant meets or beats its’ goals according to the budget. Prepares and manages contingency plans for potential business and operational changes. Thinks like an owner and comes up with creative solutions. Plans, tracks and manages the budget against projections on a daily basis. Frequently analyzes financial results, making necessary adjustments according to each restaurant’s individual operational needs. Researches, implements and oversees potential sales and marketing opportunities. Familiarizes and understands the local trade area and Guest-base trends, and participates in community organizations to build the business. Utilizes all Company resources to maximize profit and the individual restaurant contribution to the Company’s results. Oversees and manages vendor efficiency and quality standards. Interacts with Guests, resolves complaints, and ensures exceptional Guest service from all Team Members through teaching and coaching. Deploys Team Members to appropriate positions, using independent thinking and judgment, as dictated by each individual restaurant’s performance and sales. Oversees and manages critical processes for efficiency improvement. Spends time in the dining room observing the business and interacting with Guests. Deploys team in a manner that maximizes Guest interaction. Creates a leadership presence in the restaurant, to provide Guests access to management, and to actively monitor the interaction between Team Members and Guests. Creates a fun and enjoyable atmosphere. Utilizes judgment and experience to effectively and professionally resolve Guest complaints. Interviews, hires, evaluates, promotes and terminates Team Members, and completes related documents, forms and paperwork. Directs, oversees and prepares the weekly Team Member schedule. Controls proper staffing levels as dictated by sales. Is able to identify ‘talent’ when promoting or hiring staff. Directs and coaches Team Members in the adherence of Company policies, procedures, and practices. Communicates operational information to all Team Members. Trains Team Members on how to use restaurant operational checklists. Manages Team Member performance including setup, food preparation and cleaning before opening, during the shift and at closing. Communicates, evaluates and documents Team Members’ performance including the preparation and presentation of performance reviews, pay administration, and disciplinary action, including terminations. Controls and manages Team Member turnover by ensuring Team Member satisfaction. Sets clear and achievable goals for Team Members. Delegates duties according to each individual’s strengths and weaknesses. Rewards and reprimands behaviors in a professional manner. Mediates Team Member conflicts and complaints. Ensures Team Members follow Company food and operational safety policies, including using required safety equipment. Inspects the restaurant and its’ surroundings on a regular basis. Ensures high quality food by implementing Rubio’s standards. Controls proper inventory levels by inspecting for expired or sub-par items and ensuring the rotation of all products during delivery, storage, preparation and serving. Completes daily operational food safety paperwork. Oversees and completes financial paperwork on a daily basis, as well as periodic operational paperwork as prescribed by management. Counts, dispenses and deposits money according to individual restaurant needs. Manages cash handling procedures by auditing records. Ensures that Rubio’s operational policies and procedures (including cash handling, safety and sanitation guidelines, and dress code standards) are followed by Team Members to the extent permitted by each restaurant’s individual operational needs and requirements, relying on personal judgment and experience to determine when unique circumstances may call for additional measures that fall outside of the operational policies and procedures. As the leader of the store, avoids “heads down” tasks and devotes the vast majority of their time on a weekly basis to training and developing Team Members, assessing their performance, identifying opportunities to improve operational efficiency, assigning and delegating tasks, and other leadership responsibilities necessary to maintain a productive and profitable restaurant. If any General Manager is not meeting these expectations as to how they are expected to spend their time, the General Manager must immediately report the situation to their leadership, including their District Manager. Non-Essential Job Duties May perform any and all duties of all positions on a training basis and/or on a rare relief basis only. Expected to spend the vast majority of time leading and evaluating Team Members, and not on duties that are normally performed by Team Members. If any General Manager is not meeting these expectations as to how they are expected to spend their time, the General Manager must immediately report the situation to their leadership, including their District Manager.

Requirements

High School degree or equivalent combination of education and experience.
Minimum of two-years managing a fast casual restaurant for a major chain or completed Rubio’s General Manager training program.
Working knowledge of all management aspects in the restaurant industry.
Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with management and co-workers.
Overall skills and knowledge of basic mathematical principles and practices.
Ability to perform basic computations to complete financial paperwork.
A valid driver’s license and proof of automobile insurance required.
Individual must have reliable transportation and be able to accept assignments anywhere in the district.
Ability to maintain a high level of patience with others.
Requires working closely with co-workers for long periods of time.
Ability to provide organizational leadership and foster a team environment.
Ability to handle multiple priorities.
Requires high level of concentration and attention to detail for extended periods of time to attend to restaurant operations.

Responsibilities

Controls Profit & Loss (P&L) Statement, ensuring the individual restaurant meets or beats its’ goals according to the budget.
Prepares and manages contingency plans for potential business and operational changes.
Plans, tracks and manages the budget against projections on a daily basis.
Frequently analyzes financial results, making necessary adjustments according to each restaurant’s individual operational needs.
Researches, implements and oversees potential sales and marketing opportunities.
Familiarizes and understands the local trade area and Guest-base trends, and participates in community organizations to build the business.
Oversees and manages vendor efficiency and quality standards.
Interacts with Guests, resolves complaints, and ensures exceptional Guest service from all Team Members through teaching and coaching.
Deploys Team Members to appropriate positions, using independent thinking and judgment, as dictated by each individual restaurant’s performance and sales.
Oversees and manages critical processes for efficiency improvement.
Interviews, hires, evaluates, promotes and terminates Team Members, and completes related documents, forms and paperwork.
Directs, oversees and prepares the weekly Team Member schedule.
Controls proper staffing levels as dictated by sales.
Directs and coaches Team Members in the adherence of Company policies, procedures, and practices.
Communicates operational information to all Team Members.
Trains Team Members on how to use restaurant operational checklists.
Manages Team Member performance including setup, food preparation and cleaning before opening, during the shift and at closing.
Communicates, evaluates and documents Team Members’ performance including the preparation and presentation of performance reviews, pay administration, and disciplinary action, including terminations.
Controls and manages Team Member turnover by ensuring Team Member satisfaction.
Sets clear and achievable goals for Team Members.
Delegates duties according to each individual’s strengths and weaknesses.
Rewards and reprimands behaviors in a professional manner.
Mediates Team Member conflicts and complaints.
Ensures Team Members follow Company food and operational safety policies, including using required safety equipment.
Inspects the restaurant and its’ surroundings on a regular basis.
Ensures high quality food by implementing Rubio’s standards.
Controls proper inventory levels by inspecting for expired or sub-par items and ensuring the rotation of all products during delivery, storage, preparation and serving.
Completes daily operational food safety paperwork.
Oversees and completes financial paperwork on a daily basis, as well as periodic operational paperwork as prescribed by management.
Counts, dispenses and deposits money according to individual restaurant needs.
Manages cash handling procedures by auditing records.
Ensures that Rubio’s operational policies and procedures (including cash handling, safety and sanitation guidelines, and dress code standards) are followed by Team Members