"Full Time - Sho Kitchen General Manager"

Full Time - Sho Kitchen General Manager

Date Posted: 1/20/2026

Job Code: SHOPSEDU/40400/Dining General Manager

Department: Sho Kitchen - Plaza Del Sol

Address: 5500 Campanile Drive

City: San Diego

State: CA

Category: Dining / Food Service

Salary Range: $71,678.00 - $126,952.49

COMPENSATION:

Salary: $90,000 - $100,000 annually

This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate's experience, education, skills, internal alignment, and overall business needs.

In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.

Additional information about our compensation scales is available at: www.aztecshops.com/employment.

SUMMARY:

Manages 2 - 6 full time subordinate employees. Responsible for the overall direction, coordination, and evaluation of units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include strategic planning, budgeting, and forecasting; developing marketing plans for units; interviewing, hiring, and training employees; assigning, and directing work, appraising performances; rewarding, coaching and disciplining employees; addressing complaints and resolving problems.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. ...

• Responsible for annual revenue of approximately $3.5M - $5M.
• Manages and develops designated units' operations staff, which includes hiring, terminating, and disciplining of employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
• Prepares budgets and financial reports for all unit complexes.
• Oversees the daily operations in conjunction with culinary staff.
• Develops strategies to evaluate, control and market products and services.
• Prepares financial projections and forecasts cost/benefits for new projects.
• Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
• Designs, evaluates and implements marketing techniques and promotional programs.
• Implements operational plans to achieve profit and growth goals. Monitors unit expenditures.
• Resolves customer issues and complaints to ensure customer satisfaction.
• Remains current on changes within the regulatory, economic and competitive environment which may affect the operations of the units.
• Develops operational strategies to address customer survey results and feedback.
• Formulates pricing policies/strategies and approves pricing of menu items according to requirements for profitability of store operations.
• Evaluates and recommends new products and ingredients.
• Monitors and ensures compliance for proper inspections, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score 'meets standards' or better.
• Researches, formulates and recommends new or upgraded policies and procedures.
• Responsible for recruitment, training, development and evaluation of managerial, full-time, and part-time staff.
• Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for external applicants is an Associate's degree, preferably Food Services Management or Business Administration from an accredited college or university with a strong, demonstrated background in management; or any equivalent combination of education and experience. Bachelor's degree preferred.

It is preferred, but not required, that applicants have at least 10 years related experience with at least four years managerial experience. Strong communications, computer literacy, mathematical/financial skills, and proven leadership skills are required.

Serve Safe Certified and Management Food Handler Certificate preferred.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

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SUPPLEMENTAL INFORMATION: ...

Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.

BACKGROUND CHECK INFORMATION: ...

To apply, visit https://cta.cadienttalent.com/index.jsp?POSTING_ID=106660371268&locale=en_US&SEQ=jobDetails&applicationName=AztecShopsLtdKTMDReqExt