General Manager

El Pollo Loco•Cathedral City, CA

6d•Onsite

About The Position

The General Manager is accountable for the comprehensive operations of an El Pollo Loco restaurant. The role leads efforts to deliver an exceptional and consistent experience for customers and team members, ensure adherence to company policies and standards, and meet or exceed sales and profitability targets. The General Manager maintains appropriate staffing and supports the professional growth of the restaurant team to achieve operational objectives. The position manages and develops team members, oversees restaurant operations, food preparation, cleanliness, safety, customer service, labor and food costs, inventory, cash handling, hiring, training, and performance management. It also analyzes restaurant financial performance, supports catering and local marketing, responds to customer feedback, and maintains compliance with employment, food safety, workplace safety, and company procedures. The role may require hands-on coverage of restaurant workstations and the ability to work at different locations within the assigned area. Candidates must be at least 18 years old and be an EPL Assistant Manager or have at least three years of restaurant management experience; QSR experience is preferred. A high school diploma or GED is preferred. A valid driver’s license and reliable vehicle for company business are required, along with obtaining Serve Safe Certification. The role requires flexibility to work various shifts, including weekends and holidays, and may involve standing, frequent hand use, bending, lifting, 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 the equivalent of at least three 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.
Enthusiastic, positive demeanor and genuine commitment to exceptional customer service.
Willingness to cross-train and provide coverage in other areas of restaurant operations.
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.
Demonstrated reliability and punctuality, with 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, and/or grasp objects with hands.
Occasionally bend, stoop, kneel, crouch, and/or crawl.
Ability to lift objects up to 20 pounds independently and up to 40 pounds with assistance.
Able to work with regular noise exposure and occasional exposure to 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 team members on opening and closing procedures, restaurant setup, food preparation, and cleaning.
Plan and schedule labor and deploy team members based on sales projections, labor models, and service needs.
Maintain adequate staffing and provide hands-on workstation coverage, including break coverage when necessary.
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 and grooming policies and refer accommodation requests to Human Resources as appropriate.
Conduct restaurant walk-throughs and enforce safety, cleanliness, health department, food safety, and QSC standards.
Collaborate with Operations Services to ensure appropriate team member training.
Enforce restaurant security and cash-handling protocols, including food and workplace safety standards.
Apply company policies and procedures consistently and escalate complex matters to the Area Leader or HR.
Ensure timely and proper reporting of work-related accidents and incidents.
Manage administrative duties, cash register assignments, cash audits, and secure handling of funds.
Analyze restaurant P&L statements and performance against objectives, including sales, discounts, food cost, labor cost, and expenses.
Manage phone calls, email inquiries, customer complaints, and requests.
Promote and manage the catering program and local marketing efforts.
Verify deliveries for accuracy and timeliness.
Conduct weekly inventory checks, order food from approved vendors, and update inventory records.
Oversee restaurant hiring, interviews, references, I-9 verification, and new-hire orientations.
Ensure compliance with timekeeping policies, including the prohibition on off-the-clock work.
Conduct performance reviews, document policy non-compliance, and carry out performance management as needed.
Welcome customer feedback and promptly resolve comments and concerns.
Foster open communication and ensure team members are treated with respect and dignity.
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.