shift leader

assistant manager

crew member

line cook

general manager

Rubios Coastal Grill

A very stressful place to work. You are doing the job of 3 people and are constantly running around. That is no problem because work isn't supposed to be easy, but management is always on your back for little mistakes, and disregarding all the hard work you put in. They don't care about you or your time at all, just getting the most work out of you. Often they make people wash dishes or something less than 5 minutes before their shift ends, even though they know it takes at least 30 minutes. They never want to give you your breaks. I usually had my break like 20 minutes before i left, and they start it right when they say so, so by the time you sit you have like 5 or 6 minutes before you get ready to go back. Many times i didnt even get a break, or had to stay after my shift to take it! Feels like you work so hard and just get used and disrespected, even when you try to bring a positive team attitude.. And i have had many jobs, even professional ones where the environment was much better. It's so fake how they berate their employees and try to small talk with customers. They are such penny pinchers and some of the lesser managers really just try to berate employees just to keep them in place for the littlest things. They are literally always putting their hands on you too! Pushing your here and there. Literally standing behind you when you take orders. Other locations may not be like that, but the one in torrance is terrible. Other jobs pay you more for way less work and a lot more human respect. I know a guy that works at dollar tree for 13.25/hr while Rubios makes you do the work of 3 people for 12.50. And they give you barely any hours! Its an insult to keep your availability occupied and open to give you less hours. Hard to keep another job at the same time. Just a very negative environment and i know they are always short on staff because they try to make their small amount of employees work so hard, but i definetily would not recommend anyone to work there. My friends even ask me how to apply, and i just say don't. I wouldn't want anyone i care about to work there. I honestly have so many stories and i know all the other employees there feel the exact same way, but my main point is just don't work there it's much better most other places, and i have had more than a few bad jobs in their own ways, but this was the most directly disrespectful and stressful place i have been.

Typically there were 3 main shifts at my Rubio's: morning, afternoon, and evening. Since I was going to school part time, I generally had evening shifts. These were either from 4-10pm or 5-11pm (if you were closing). For every 4hrs worked you got a 10 min break (paid) but if you worked over 6hrs you had to take a 30 min break (unpaid). Generally my coworkers opted to clock out a minute early rather than to take an unpaid break (unless the employee was newer and was closing). The only employee allowed to work overtime I believe were the Assistant Managers; the GM is on salary. Most of the time the shifts of 2 or 3 GSAs overlapped. The most experienced one typically expedited the orders and helped newer employees with cash register questions. I honestly loved the management at my Rubio's. They were always so accommodating, helpful, funny, kind, and patient (especially all the cocineros regarding my work-in-progress Spanish!). On crazy days sometimes a manager or shift lead would get everyone Monsters, Starbucks or In-N-Out. It really felt like a family there. I never had a problem getting hours; I averaged 24-30 per week. Although the schedule changed weekly your schedule was pretty predictable a month in. I would say the hardest part of the job was quitting for me. A work environment that positive is hard to find. The GM had wanted me to start training to be a shift lead and that would've come with a cool dark green shirt and a pay raise. I really enjoyed always having something to do (restocking salsa, taking orders, serving, wiping down tables, etc.) and appreciate all the skills I learned. I would recommend working here if you're quick on your feet and can multitask. 10/10 would work here again!

A typical day at work for me would be clocking in, followed by counting a register for myself and make sure all of my team members have a drawer to their name as well. I have to fill out a temperature sheet and then continue with the shift by taking orders, expediting orders and making sure our guests have the best experience. About an hour before we close, I usually count at least one drawer, help the cooks or cashiers by helping them start cleaning for closing. Once we're closed, I count all registers, enter our prep and waste for the night, followed by counting the safe and that night's deposit. The final thing I do is make sure everything is locked up and clean before I set the alarm and lock the doors. I've learned many things and customer service is definitely the first. I've always been a people-person and everyone tells me that. It has also taught me professional skills, the proper way to talk to guests, what to say and what not to say. I have trained for management and I've learned about how many different kinds of harassment there are and what to do if someone is being harassed.I am a strong believer in teamwork and I don't believe my co-workers have that right now, which is unfortunate. The hardest part and the most enjoyable part of my job is being in management. It can be very difficult at times when the weight of the entire team is on my shoulders, however, that's what makes it enjoyable for me as well. I love responsibility and when my co-workers don't know the answer to something, they come to me. It can be stressful but it has its perks.

Was hired on as a shift leader. Got paid $1.85 more than what minimum wage was. Wasn't properly trained. Thrown into many situations where it made me look bad because I wasn't trained properly. For the first year, working here was very miserable. There were days where I would come home and just feel like a failure. Sad to say, many times I just sat in the living room and cried. Mainly because I couldn't control what was happening at work. The turn over rate was incredibly high which made my job a lot harder. Many of the times when things went wrong were because I had NEW people on my shifts when I was still learning the ropes as well. Upper Management wouldn't properly train the new hires. After that first year hump, I trained myself to better myself. I knew no one else was going to help. 

Do I recommend working here? Not really. There are rooms for advancement because the turn over is high (due to the fact that they don't increase wages as minimum wage goes up. Management who are currently there as managers when it goes up will only receive maybe a 25 cent raise while when they promote a new shift, that person will get a dollar raise and they leave the old management underpaid) but due to the turn over being high, that means most likely the new management wont be trained as accordance. 

People are always calling out and management makes you feel guilty when you try to request days off because they are understaffed all the time. 

The only good thing is the 401k's... started mine just to get some money saved and the first 6% you invest, they match with 10%. The only plus...

Working at Rubio's was an experience not unlike working at any restaurant chain. The employees are all very warm-hearted, welcoming any new coworker with the tools and confidence to do an exceptional job as a cook, expeditor or general service assistant.            
     There is however a terrible lacking in management at Rubio's Bar & Grill not entirely at the fault of the assistant and general managers but more so the district and corporate managers of the company.        
     Time and time again, employees at Rubio's, especially the aptly trained shift leaders, were put in the position to close and run the restaurant with an understaffed crew. On an occasion that an employee would call in sick, there was little to no effort to recover from said loss, leading guests impatient and the staff overworked. The on-staff managers, while empathetic for the crew, seemed to care more about saving the company labor hours than allowing Rubio's guests a pleasurable stay. 
     The irony of cutting corners to save on labor was how often poor staffing led to extended closing time. Considering there was, (and still is) no appointed dish washer at Rubio's, the dishes would build up throughout the day, turning into a monster the crew could only hope to slay before suffering a break violation.
     Other than suffering under the regime of an incredibly inconsiderate district manager, my job at Rubio's was a vital learning experience. This job taught me the most important lesson of life, that I'm sure most of our parents instilled in us, which is, "Go to school, son!"

Typical work day at Rubio's starts off with greeting everyone that is working, I like to keep it a family environment and I feel that by saying Good Morning to everyone makes everyone feel welcome. I like to then check over the numbers for the previous day making sure that we are in line to make food cost. Once I have completed that I check my email to see if any changes or updates are happening. Once I have completed that I will be on the floor starting with a team meeting setting the goals and cleaning tasks for the day also making sure we are set up for lunch rush, finishing up any last minute tasks, making sure my team are getting a chance to take their break. The lunch rush usually lasts about 3 hours and during that time I am cycling the restaurant that consists of table touching, cycling the kitchen ensuring that the team are following the proper safety and sanitation procedures, tasting food making sure that all food is being maintained to the proper temperatures. Once the lunch rush is over it is time to get things cleaned up and restock what ever needs to be restocked. Managers work 10.5 hours a day it is important to plan your day so that everything that you need to get done is able to get done before you leave for the day. I do not manage from the office I enjoy being on the floor working with my team and talking to the guests that come in everyday that is the most enjoyable part of the job.

A typical day at work would consist of opening the entire store front, which was accomplished by yourself. Taking charge of the front of the store, store maintenance, taking orders,sitting guest ,serving food, problem solving, and making sure the customer leaves the restaurant satisfied. From working at Rubio's i have learned what it takes to be the lead cashier, take charge, meet deadlines, and make sure people are doing the correct things in my area. The management team was amazing, the invited me in and made me feel like family, the general manager trained me and was an honor working for and with someone as talented as he was. I have trained two still existing co-workers and they have turned out to be an amazing addition to the team, and we were all like one big family. The hardest part of the job that i struggled with would be time management, since i often had to either open or close the store their was a list of things that i had to do everyday. I successfully got it down in a blink of an eye and made my manager proud. The most enjoyable part of my job would have to be coming to work everyday, seeing my co-workers faces and just awaiting to serve and fill people's belly's.

working with food was never an issue I loved the smell and that I got a decent discount and the pay wasn't too bad, however the team that I worked with pretty much drove me to quit my job, they constantly harassed me every day that I worked, especially the supervisor he would always make rude comments like "I can't wait for you to get fired or quit"and "How many mistakes are you going to make today?" one time he even made a bet that I would make a mistake and that if I did he would give my shifts to another co-worker one of the cashiers used me as a human punching bag, one of the cooks who some times would work as a cashier would take money out of my drawer when it was open, I caught him doing it at least twice which was why I kept coming up short on my register but the GM didn't even bother looking at the tapes on her video screen. This team made me feel so unwelcome to a point where most days I would come home in tears because of how awful I was being treated. Honestly There is a difference between constructive criticism and being cruel which in my opinion this team went above and beyond to make me quit... they didn't want to fire me solely on the fact that I would have filed for unemployment

I open Monday- Friday, 9:30am-4:30pm. Once i clock in, I go straight to my opening routine for the front of the house. Normally it'll take me an hour or less, depending what was done the night before. I would say that I've learned while working there is that I have to on top of everything before its deadline. The workplace culture is very fast paced due to that we have a lot of caterings on top of our lunch rush hours. Our lunch rush hours varies to 2-3 hours.I would have to say the hardest part of my job is working under pressure when we are short staff because not only do i have to take orders, I'm constantly answering the phone, taking out food to the guests in the dining room, restocking, and sometimes dealing with the unhappy guests, due to us being short staff. The most enjoyable part of my job is making the guests laugh! Making them feel comfortable and welcomed to Rubio's. I share a few jokes here and there, I remember their Names, always greet guests with a smile, but I would have to say that the staff at Rubio's make it worth it all! We're like a family.

i worked for this company for almost 2 years and they 'let me go' and told me that i was no longer a good fit for Rubios in general. after working for almost 2 years, 6 days a week every week for every month i was there - i was always the girl everyone would call to cover their shift and i always ended up covering. i worked as hard at this job than i ever have at any job i've had. i was a manager and was hired on as such all of this doesn't matter. 1 phone call from a disgruntled ex employee who quit, whom i got her the job - was able to make up a story to corporate and instead of doing ANY investigating on this phone call/situation, Rubios decided to fire me after 2 years.

Rubios as a company has NO loyalty to their employees. if offered MONEY to accept my job back, I WOULD NEVER EVER WORK FOR RUBIOS AGAIN. they have no morals, no values and everything they preach to people about how much they love their employees and what a great place to work Rubios is - is a LIE.

don't be fooled - i was.

Top Job Titles	Average Salary
Shift leader 91 salaries reported	$21.06 per hour
Assistant manager 8 salaries reported	$64,688 per year
Crew member 2 salaries reported	$19.33 per hour
Line cook 104 salaries reported	$20.49 per hour
General manager 6 salaries reported	$76,083 per year

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