General Manager

El Pollo Loco•Indio, CA

5d•Onsite

About The Position

The General Manager assumes full accountability for the comprehensive operations of an El Pollo Loco restaurant. The role leads efforts to provide a consistent, exceptional experience for customers and team members, ensures compliance with company policies and standards, and works to meet or exceed sales and profitability targets. The General Manager maintains appropriate staffing and supports the professional development of the restaurant team to achieve operational objectives. The position oversees restaurant operations, staffing and scheduling, team training and performance, guest service, food production and safety, cash handling, inventory, hiring, administrative procedures, and financial performance. The General Manager also promotes catering and local marketing, responds to customer feedback, and ensures workplace policies are applied consistently. The role may require covering restaurant workstations and transferring between locations within the assigned area based on operational needs. The role requires the ability to perform the listed essential functions, with reasonable accommodation available for qualified individuals with disabilities. The position regularly involves standing, speaking, hearing, using close and distance vision, tasting or smelling, and repetitive handling and reaching. It may also involve bending, kneeling, exposure to noise, heat, burn hazards, wet surfaces, and cleaning chemicals.

Requirements

Must be at least 18 years old.
Must be an EPL Assistant Manager or have at least 3 years of management experience; restaurant experience is preferred.
Must 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.
Ability 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.
Ability to regularly stand, speak, hear, use close and distance vision, taste or smell, and repetitively reach, handle, feel, or grasp objects.
Ability to occasionally bend, stoop, kneel, crouch, or crawl.
Ability to lift up to 20 pounds independently and up to 40 pounds with assistance.

Nice To Haves

High school diploma or equivalent (GED) preferred.
Management experience in a restaurant environment preferred.
Enthusiastic and positive demeanor, with a genuine passion for exceptional customer service.

Responsibilities

Manage, coach, and recognize team member performance to support effective restaurant operations.
Carry out and train team members on opening and closing procedures, restaurant setup, food preparation, and cleaning.
Plan staffing, deploy team members, and schedule labor according to sales projections, labor guidelines, and service needs.
Provide hands-on coverage of restaurant workstations and cover team member 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, cash handling, and Quality Service Cleanliness standards.
Collaborate with Operations Services to ensure team member training is conducted appropriately.
Apply company policies and procedures consistently and escalate complex issues to the Area Leader or Human Resources as appropriate.
Ensure timely and proper reporting of work-related accidents and incidents.
Manage administrative duties, cash register assignments, cash audits, and secure handling of funds.
Review Profit and Loss statements and assess performance, including sales, discounts, food costs, labor costs, and other expenses.
Manage customer communication channels and respond to complaints, inquiries, and requests.
Promote and manage catering and local marketing efforts.
Verify orders and deliveries for accuracy and timeliness.
Conduct weekly inventory checks, order food from approved vendors, and update inventory records.
Oversee hiring, interviews, reference checks, I-9 verification, and new hire orientation.
Ensure compliance with timekeeping policies, including the prohibition on off-the-clock work.
Conduct performance reviews, document policy violations, and carry out performance management as needed.
Seek and address customer feedback and ensure concerns are resolved promptly.
Foster open communication and respectful treatment of team members.
Promptly report claims 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.