General Manager- 5898

El Pollo Loco•Oxnard, CA

3d•Onsite

About The Position

The General Manager assumes full accountability for the comprehensive operations of an El Pollo Loco restaurant. The role leads initiatives to provide an exceptional, consistent experience for customers and team members; ensures compliance with company policies, procedures, and standards; and works to meet or exceed sales and profitability targets. The General Manager maintains appropriate staffing levels and develops the restaurant team to achieve operational objectives. The position oversees restaurant operations, staffing, training, food production, guest service, safety and cleanliness, cash handling, inventory, hiring, performance management, administration, and financial results. The role may require hands-on coverage of restaurant workstations and may involve transfer to different locations within the assigned area based on operational needs. The General Manager reports complex issues to the Area Leader or Human Resources as appropriate and performs other duties assigned by management.

Requirements

Must be at least 18 years old.
Must be an El Pollo Loco Assistant Manager or have the equivalent of at least 3 years of restaurant management experience.
Possess and maintain a valid driver’s license and a reliable vehicle that may be used for company business.
Must obtain Serve Safe Certification.
Experience recruiting, building, and developing a team.
Ability to lead by example, coach, and train team members in different roles to meet operational needs and customer expectations.
Enthusiastic, positive demeanor and genuine passion for exceptional customer service.
Willingness to cross-train and provide coverage in other areas of restaurant operations as needed.
Ability to work in a fast-paced environment while maintaining a positive attitude.
Strong communication, attention to detail, and organizational skills; ability to speak, write, and comprehend basic English.
Ability to multitask and prioritize tasks effectively.
Flexibility to work various shifts, including weekends and holidays.
Ability and willingness to transfer to different locations within the assigned area based on operational needs.
Reliability and punctuality, including commitment to scheduled shifts and assignments.
Willingness to learn and adapt to changing procedures and protocols.
Commitment to company values and customer-service standards.
Regularly stand, talk, hear, use close and distance vision, and taste or smell; repetitively reach, handle, feel, or grasp objects; and occasionally bend, stoop, kneel, crouch, or crawl.
Ability to lift up to 20 pounds independently and 40 pounds with assistance.
May be exposed to noise, heat, burn hazards, wet surfaces, and cleaning chemicals.

Nice To Haves

High school diploma or equivalent (GED) preferred.
Restaurant management experience in a quick-service restaurant (QSR) environment preferred.

Responsibilities

Manage, coach, and recognize team-member performance to support effective restaurant operations.
Execute and train the team on opening and closing procedures, restaurant setup, food preparation, and cleaning.
Plan and schedule labor and deploy staff based on projected sales, labor models, and service needs; maintain coverage of workstations and provide backup coverage for breaks as needed.
Monitor and adjust food production to meet business needs and food-cost standards.
Maintain guest-service and speed-of-service standards and educate the team on operational efficiency metrics.
Enforce uniform, grooming, safety, cleanliness, food-safety, security, and Quality Service Cleanliness standards.
Collaborate with Operations Services to ensure appropriate team-member training.
Enforce company policies and procedures consistently and escalate complex issues to the Area Leader or Human Resources as needed.
Ensure timely and accurate reporting of work-related accidents and incidents.
Manage administrative duties, cash-register assignments, pre- and post-shift cash audits, and secure handling of funds.
Analyze Profit and Loss statements and performance against objectives, including sales, discounts, food cost, labor cost, and other expenses.
Manage communication channels, respond to phone and email inquiries, and handle customer complaints and requests.
Promote and manage the catering program and local marketing efforts; ensure accurate and timely verification and deliveries.
Conduct weekly inventory checks, order food from approved vendors, and update inventory information in the database.
Oversee hiring, interviews, reference checks, I-9 verification, and new-hire orientations.
Ensure compliance with timekeeping policies, including the prohibition against off-the-clock work.
Conduct performance reviews, document policy non-compliance, and carry out performance management as needed.
Seek and address customer feedback, resolving concerns promptly and supporting continuous improvement.
Foster open communication and respectful treatment of team members; promptly report allegations of harassment, discrimination, retaliation, wage-and-hour violations, bullying, workplace violence, or other inappropriate behavior to the Area Leader and People Services (HR) Manager.
Perform other duties assigned by management to support restaurant operations.