Rubio's
Regional Director - Nor Cal (Project Management)
The Regional Director position with Rubio's will lead 34 Northern California Corporate locations. Rubio's family environment and culture, paired with our sustainably sourced, made to order seafood menu sets us apart from all other fast casual concepts. We need a leader that can foster our community, develop our tight knit team and continue to drive results.
Job Purpose Summary
Responsible and accountable for all aspects of level operational leadership for multiple districts of Rubio's Restaurant's Inc. which includes providing coaching, leadership, guidance, planning, administration, and adherence to company policies and procedures including legal requirements and regulations. As the Regional Director of Operations (RD) you will be responsible for approximately one-third of the Company's revenue. The Regional Director's focus has three components:
Building the Business – grow sales and transactions in the existing business and through new store growth
Developing People – hire, train, and develop people to fund our growth
Generating a Compelling Return – as a public entity we must deliver on total shareholder return
Thereby dramatically driving results both strategically and tactically through exceptional restaurant operations. The RD is expected to deliver outstanding restaurant operations, enhance the performance of their region, provide for future leadership and bench strength for Rubio's, while ensuring Company performance targets are met.
Essential Job Duties
Develops and communicates short term and long term operational business plans, objectives and goals, supporting the daily operations of the regions restaurants ensuring Year–end company results are met and surpassed. Educate Team Members and foster commitment toward contributing to the Company's goals and culture.
Leads the Regional efforts in building the business through the deployment of Local Store Marketing (LSM) efforts,
Provide tactical leadership and guidance to manage restaurant operations, standards and guidelines including service, product preparation, sales, guest relations, alcohol awareness, safety/security, marketing and Restaurant Management development.
Oversee and direct regional financial plan and budget. Manage utilization of financial resources including timing of resource allocation.
Oversee and review high cost contracts, and purchase requests. Directs the capital expenditure and asset redeployment activities.
Provide direction and oversight to regional leadership team including: recruitment, selection, training, development, coaching, mentoring, measuring/appraising/rewarding performance, and retention.
Sign off on all bonus and legacy calculations.
Provide insight and resolution to complex issues which may not have established precedence or procedure.
Create and lead an environment that recognizes and supports the value of diversity.
Ensure compliance with policies and procedures.
Participate in the development of operational policies and procedures and oversee the communication and implementation of operating policies and procedures at the regional level. Ensure compliance with all governmental regulatory directives.
Represent the Company in select situations involving guests, team members, regulatory/governmental agencies, contractors/suppliers, community/civic organizations, and /or other organizations.
Provide forward-thinking initiatives to accomplish operational objectives, which may include organizational restructuring, process re-engineering, technological enhancements, and adaptability to changing business and regulatory environments. Stay abreast with external business, technology, and regulatory changes/developments, and internal practices as they apply to the specific functional area. Recommend changes/shifts in tactical as appropriate.
Job Qualifications
Education: Bachelor's degree in Business, Management, or equivalent combination of education and experience. MBA is desirable.
Experience: Five to ten years progressive restaurant operational management experience or equivalent related experience.
Knowledge: Working knowledge of federal, state, corporate, and agency labor law. Working knowledge of all management aspects in the restaurant industry.
Leadership Skills: Strong interpersonal skills to lead, coach, develop and motivate management team.
Communication Skills: Ability to communicate clearly and concisely in oral, written, and presentation communications. Ability to create, review, punctuate, and proof complex narratives and reports, memos, presentations, and written messages.
Computer Skills: Basic skills and knowledge of computers. Computer literate in Microsoft Office and specific software applications utilized by the company that are applicable to the position including Excel and Word.
License: 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 region.
Working and Environmental Conditions
Requires working anytime during restaurant hours of operations, including nights, weekends, holidays and out-of-town locations. Works indoors most of the time. Constant exposure to fumes from restaurant and food preparation equipment and cleaning solvents. Constant temperature fluctuation due to movement from one cook area to another. Some noise and vibration exposure. Travels from restaurant to restaurant as needed. Significant travel by auto required.