General Manager

Rubio’s Coastal Grill•Gilbert, AZ

14d

About The Position

The General Manager is responsible and accountable for the overall operation of a restaurant, supporting productivity and profitability while leading Team Member development, financial management, safety, security, and Guest relations. The role leads by example and holds Team Members accountable to the C.O.R.E 10. The General Manager manages restaurant financial performance, staffing, sales and marketing opportunities, vendors, Guest service, food quality, inventory, cash handling, and compliance with company policies and procedures. The General Manager is expected to devote the vast majority of their time to leadership responsibilities, including training and developing Team Members, assessing performance, improving operational efficiency, and assigning and delegating work. The position reports to the District Manager and has regular interaction with Guests, restaurant managers, Team Members, and Restaurant Support Center staff. The role works indoors and outdoors, including patios and offsite events, with exposure to restaurant fumes, cleaning solvents, changing temperatures, noise, and vibration. It may involve helping carry catering food or making an approved delivery in the employee’s own vehicle. Flexible hours may include days, nights, weekends, and holidays. Physical requirements include standing or walking for long periods, occasionally lifting up to 55 pounds, occasional fine hand manipulation, operating restaurant tools and equipment, and tasting food to assess quality.

Requirements

High school degree or equivalent combination of education and experience.
At least two years of experience 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.
Patience, ability to work closely with co-workers for extended periods, and ability to 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 work flexible hours, including days, nights, weekends, and holidays.
Ability to stand or walk for long periods and occasionally lift up to 55 pounds.
Ability to perform occasional fine hand manipulation during food preparation and cleaning.
Ability to operate related restaurant tools and equipment.
Ability to taste food, including seafood, chicken, and steak, to verify flavor profile and quality standards.

Responsibilities

Manage the restaurant’s profit and loss performance, budget, projections, and contingency plans; analyze financial results and adjust operations as needed.
Identify and oversee sales and marketing opportunities, understand local trade-area and Guest trends, participate in community organizations, and use company resources to maximize restaurant profitability.
Oversee vendor efficiency and quality standards.
Interact with Guests, resolve complaints, and teach and coach Team Members to deliver exceptional Guest service.
Deploy Team Members according to restaurant performance and sales, observe restaurant operations, encourage Guest interaction, and maintain a visible leadership presence.
Interview, hire, evaluate, promote, and terminate Team Members; complete related documentation and paperwork.
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 Team Members to use operational checklists.
Manage Team Member performance and operational setup, food preparation, and cleaning before opening, during shifts, and at closing.
Communicate, evaluate, and document performance; conduct performance reviews and administer pay and disciplinary actions, including terminations.
Manage Team Member turnover and satisfaction; set goals, delegate according to individual strengths and weaknesses, reward and reprimand 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 its surroundings.
Maintain food quality according to Rubio’s standards; control inventory, inspect for expired or substandard products, ensure product rotation, and complete daily food-safety paperwork.
Complete daily financial and periodic operational paperwork; count, dispense, and deposit money; and audit cash-handling records.
Ensure compliance with operational policies and procedures, including cash handling, safety, sanitation, and dress-code standards, using judgment when circumstances require additional measures.
Spend the vast majority of working time on leadership duties rather than tasks normally performed by Team Members, and promptly report to leadership, including the District Manager, if unable to meet this expectation.
On a training or rare relief basis, perform duties of other positions.
Maintain professional and cooperative relationships with Guests, restaurant managers, Team Members, and Restaurant Support Center staff, and follow appropriate communication procedures.
On approved occasions, assist with carrying catering food to Guest vehicles or make a delivery in the employee’s own vehicle if authorized in advance under the Driver Policy.