General Manager

Rubio’s Coastal Grill•Carlsbad, CA

6d•$72,000 - $80,000

About The Position

The General Manager is responsible and accountable for the overall operations of a restaurant, supporting productivity and profitability while developing Team Members and overseeing documentation, financial responsibility, safety, security, and Guest relations. The General Manager leads by example and holds Team Members accountable to the company’s C.O.R.E 10. This role manages restaurant financial performance, budgets, staffing, vendors, sales and marketing opportunities, food quality, inventory, cash handling, and operational compliance. The General Manager builds Guest relationships, resolves complaints, and creates a welcoming atmosphere through active leadership and coaching. The role also hires, trains, evaluates, schedules, develops, and manages Team Members, including performance reviews and disciplinary actions. The General Manager is expected to devote the vast majority of their time to leadership responsibilities such as training and developing Team Members, evaluating performance, improving operational efficiency, and assigning and delegating work—not to tasks normally performed by Team Members. The position reports to the District Manager and requires regular interaction with Guests, restaurant managers, Team Members, and Restaurant Support Center staff. The work takes place indoors and outdoors, including patios and offsite events. Conditions can include restaurant fumes, food-preparation and cleaning odors, temperature and humidity changes, and some noise and vibration. The role may involve flexible day and night hours, weekends, and holidays, and occasional lifting, standing, walking, food tasting, and use of restaurant equipment.

Requirements

High school degree or equivalent combination of education and experience.
At least two years managing a fast-casual restaurant for a major chain, or completion of Rubio’s General Manager training program.
Working knowledge of all management aspects of the restaurant industry.
Ability to communicate clearly in English, orally and in writing, with management and co-workers.
Basic mathematical skills and ability to perform computations for financial paperwork.
Valid driver’s license and proof of automobile insurance.
Reliable transportation and ability to accept assignments anywhere in the district.
Ability to maintain patience, work closely with co-workers for extended periods, provide organizational leadership, and foster a team environment.
Ability to handle multiple priorities and maintain concentration and attention to detail for extended periods.
Ability to stand or walk for long periods and occasionally lift up to 55 pounds.
Ability to perform fine hand manipulation during food preparation and cleaning on occasion.
Ability to taste food, including seafood, chicken, and steak, to assess flavor profile and quality standards.
Ability to work flexible day and night hours, weekends, and holidays.
Ability to operate related restaurant tools and equipment.

Responsibilities

Manage the restaurant’s P&L, budget, projections, contingency plans, and financial performance, adjusting operations to meet or exceed goals.
Research, implement, and oversee sales and marketing opportunities; understand local trade-area and Guest trends; and participate in community organizations to build business.
Use company resources to maximize profit and the restaurant’s contribution to company results.
Oversee vendor efficiency and quality standards.
Interact with Guests, resolve complaints, coach Team Members on Guest service, and maintain an accessible leadership presence in the restaurant.
Deploy Team Members to appropriate roles and organize the team to support Guest interaction and operational performance.
Interview, hire, evaluate, promote, and terminate Team Members, completing related documentation.
Prepare and manage weekly schedules and staffing levels based on sales; identify talent for hiring and promotion.
Direct and coach Team Members on company policies, procedures, and practices; communicate operational information and train staff on operational checklists.
Manage Team Member performance, including setup, food preparation, and cleaning before opening, during shifts, and at closing.
Document and evaluate performance, prepare performance reviews, administer pay, and take disciplinary action when appropriate.
Support Team Member satisfaction and retention; set goals, delegate according to strengths and weaknesses, recognize and correct behaviors professionally, and mediate conflicts and complaints.
Ensure compliance with food and operational safety policies, including use of required safety equipment, and regularly inspect the restaurant and surroundings.
Maintain food quality according to Rubio’s standards; manage inventory, inspect for expired or substandard items, and ensure product rotation during delivery, storage, preparation, and service.
Complete daily food-safety paperwork, financial paperwork, and other periodic operational paperwork.
Count, dispense, and deposit money according to restaurant needs; manage cash-handling procedures and audit records.
Ensure operational policies and procedures—including cash handling, safety, sanitation, and dress code standards—are followed, using judgment when circumstances require additional measures.
Spend the vast majority of work time on leadership, training, performance assessment, operational improvement, and delegation; promptly report to leadership, including the District Manager, if unable to meet these expectations.
On a training or rare relief basis only, may perform duties of other restaurant positions.
May assist with carrying catering food to Guests’ cars or make a delivery in their own vehicle if approved in advance and a signed Driver Policy is on file.