DIRECTOR, FACILITIES

El Pollo Loco•Costa Mesa, CA

10d

About The Position

POSITION PURPOSE: Lead, manage, and direct the Facilities Maintenance function to deliver best-in-class support to all El Pollo Loco company-operated restaurants. This role is accountable for service, responsiveness, quality, cleanliness, safety, and cost control while operating within approved budgets. The Director of Facilities is responsible for developing scalable systems, optimizing vendor performance, and protecting long-term asset value across the portfolio through disciplined facilities management and continuous improvement. ESSENTIAL DUTIES AND RESPONSIBILITIES: Facilities Strategy & Operations Lead, manage, and establish the strategic direction for the Facilities Department, including defining annual goals and objectives. Serve as the single point of accountability for Facilities Department communications, coordination, and execution. Develop and own a formal facilities maintenance program, including standards, guidelines, processes, tools, and service models. Maintain estate-wide asset management practices, including asset registers, warranties, lifecycle planning, and capital replacement strategies. Design, develop, document, and continuously improve work systems and processes that ensure maximum productivity, scalability, and effectiveness of restaurant-level support. Conduct routine facility inspections and health checks to identify maintenance needs, safety hazards, and improvement opportunities. Partner closely with Operations leadership, including the Director of Company Operations, to ensure the highest standards of maintenance, operational efficiency, cleanliness, uptime, and guest experience. Financial & Asset Management Prepare, manage, and maintain accountability for all Facilities-related budgets and spending, including Facilities Capital, Restaurant Repair & Maintenance Expense, and Capital/Special Project budgets. Lead capital maintenance and CAPEX planning related to asset life-extension, refurbishments, remodels, and new restaurant turnover into operations. Track spend versus budget and produce regular R&M, CAPEX, compliance, and performance reporting with cost-saving analysis. Monitor and evaluate restaurant utility usage and billings; research and recommend alternative utility providers, technologies, and programs to reduce operating costs. Manage all company-owned properties and closed/non-operating restaurants, ensuring compliance with landlord, municipal, ADA, and community standards. Vendor & Contract Management Lead relationships with external vendors, service providers, and contractors; establish performance standards and hold partners accountable for cost, service quality, responsiveness, and continuous improvement. Negotiate vendor and supplier contracts for facilities and services to support operating margin improvement and long-term profitability. Evaluate, audit, and consolidate service programs (HVAC, refrigeration, life safety, handyman, janitorial, and other trades) to optimize service levels and cost efficiency. Maintain a master database of maintenance needs, service programs, warranties, and vendor performance. Leadership & Team Development Recruit, develop, coach, and lead the Facilities team. Establish clear roles, expectations, performance metrics, and service-level standards. Develop and deliver training programs, repair standards, and process manuals for facilities staff and restaurant operators. Safety, Compliance & Risk Management Provide on-call and after-hours support for urgent facilities issues. Ensure compliance with Health Department, OSHA, Building & Safety, Fire, Waste Management, and ADA requirements. Maintain statutory documentation and manage property damage reporting and insurance claims. Corporate & Support Center Facilities Oversee facilities management for corporate and support center location. Manage selection, purchase, utilization, and inventory of facilities supplies and equipment. QUALIFICATIONS – EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job with or without reasonable accommodations. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required.

Requirements

High school diploma/GED required, BS in Engineering or Construction Management preferred
Minimum 10 plus years related multi-unit facilities and project management experience in restaurant/retail/hospitality required.
Proficiency at budgeting, plan review, construction cost accounting, and management of vendors/contractors.
Experience in preparing business plans and presenting departmental plans and initiatives.
Possess and maintain a valid driver's license.
Strong leadership, communication, and stakeholder-management skills.
Excellent oral and written communication skills, including the ability to prepare, review, and edit professional written communications with appropriate grammar, clarity, and accuracy.
Highly organized with the ability to manage multiple priorities, function effectively under tight deadlines, and operate in a fast-paced environment.
Detail-oriented and highly motivated, with the ability to set, manage, and achieve goals and objectives independently.
Demonstrated ability to exercise sound, independent judgment on matters of significance to the company.
Results-oriented mindset with a focus on continuous improvement and value creation.
Ability to work extended schedules, including evenings and weekends as required, and provide on-call support based on business needs.
Ability to travel locally within Southern California and to out-of-state locations as needed.

Nice To Haves

Strong working knowledge of facilities technology platforms; experience administering and optimizing ServiceChannel (CMMS), including work orders, asset data, reporting, and compliance tracking, strongly preferred.

Responsibilities

Lead, manage, and establish the strategic direction for the Facilities Department, including defining annual goals and objectives.
Serve as the single point of accountability for Facilities Department communications, coordination, and execution.
Develop and own a formal facilities maintenance program, including standards, guidelines, processes, tools, and service models.
Maintain estate-wide asset management practices, including asset registers, warranties, lifecycle planning, and capital replacement strategies.
Design, develop, document, and continuously improve work systems and processes that ensure maximum productivity, scalability, and effectiveness of restaurant-level support.
Conduct routine facility inspections and health checks to identify maintenance needs, safety hazards, and improvement opportunities.
Partner closely with Operations leadership, including the Director of Company Operations, to ensure the highest standards of maintenance, operational efficiency, cleanliness, uptime, and guest experience.
Prepare, manage, and maintain accountability for all Facilities-related budgets and spending, including Facilities Capital, Restaurant Repair & Maintenance Expense, and Capital/Special Project budgets.
Lead capital maintenance and CAPEX planning related to asset life-extension, refurbishments, remodels, and new restaurant turnover into operations.
Track spend versus budget and produce regular R&M, CAPEX, compliance, and performance reporting with cost-saving analysis.
Monitor and evaluate restaurant utility usage and billings; research and recommend alternative utility providers, technologies, and programs to reduce operating costs.
Manage all company-owned properties and closed/non-operating restaurants, ensuring compliance with landlord, municipal, ADA, and community standards.
Lead relationships with external vendors, service providers, and contractors; establish performance standards and hold partners accountable for cost, service quality, responsiveness, and continuous improvement.
Negotiate vendor and supplier contracts for facilities and services to support operating margin improvement and long-term profitability.
Evaluate, audit, and consolidate service programs (HVAC, refrigeration, life safety, handyman, janitorial, and other trades) to optimize service levels and cost efficiency.
Maintain a master database of maintenance needs, service programs, warranties, and vendor performance.
Recruit, develop, coach, and lead the Facilities team.
Establish clear roles, expectations, performance metrics, and service-level standards.
Develop and deliver training programs, repair standards, and process manuals for facilities staff and restaurant operators.
Provide on-call and after-hours support for urgent facilities issues.
Ensure compliance with Health Department, OSHA, Building & Safety, Fire, Waste Management, and ADA requirements.
Maintain statutory documentation and manage property damage reporting and insurance claims.
Oversee facilities management for corporate and support center location.
Manage selection, purchase, utilization, and inventory of facilities supplies and equipment.