General Manager

El Pollo Loco • La Quinta, CA

5d

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 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 and supports the professional growth of the restaurant team so it can meet operational objectives.

The position oversees restaurant operations, staffing and scheduling, hiring and team development, customer service, food production and safety, cash handling, inventory, catering, local marketing, administrative work, and financial performance. The General Manager may need to provide hands-on coverage at restaurant workstations and may transfer to different locations within the assigned area based on operational needs. The role requires flexibility to work various shifts, including weekends and holidays.

Requirements

• Must be at least 18 years old.
• Must be an El Pollo Loco 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 usable 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 a genuine passion for exceptional customer service.
• Willingness to cross-train to 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 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 a 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 with hands; occasionally bend, stoop, kneel, crouch, or crawl.
• Ability to lift objects up to 20 pounds independently and up to 40 pounds with assistance.
• May be exposed to noise regularly, heat, burn hazards, wet surfaces, and cleaning chemicals.

Nice To Haves

• High school diploma or equivalent (GED) preferred.
• Management experience in a restaurant environment preferred.

Responsibilities

• Manage, coach, and recognize team members to support efficient restaurant operations.
• Execute and train the team on opening and closing procedures, restaurant setup, food preparation, and cleaning.
• Plan and schedule labor and deploy team members according to sales projections, labor guidelines, and service needs.
• Maintain appropriate staffing levels and provide hands-on coverage at restaurant workstations, 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 team members about operational efficiency metrics.
• Enforce uniform and grooming requirements, consulting Human Resources about accommodation requests.
• Conduct restaurant walk-throughs and address safety, cleanliness, health department, food safety, and Quality Service Cleanliness (QSC) standards.
• Collaborate with the Operations Services team to ensure proper team member training.
• Enforce restaurant security, workplace safety, food safety, and cash handling protocols.
• 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, pre- and post-shift cash audits, and secure handling of funds.
• Analyze Profit and Loss statements and performance in areas including sales, discounts, food cost, labor cost, and other expenses.
• Manage phone calls, email inquiries, customer complaints, and customer requests.
• Promote and manage the catering program and local marketing efforts.
• Verify deliveries for accuracy and timeliness; conduct weekly inventory checks, place food orders with approved vendors, and update inventory records.
• Oversee hiring, including interviews, references, I-9 verification, and new-hire orientation.
• Ensure team members comply with timekeeping policies, including the prohibition against off-the-clock work.
• Conduct performance reviews, document policy or procedure non-compliance, and carry out performance management as needed.
• Seek and address customer feedback and resolve concerns promptly.
• Foster open communication and treat team members with respect and dignity.
• Promptly report allegations of harassment, discrimination, retaliation, wage and hour violations, bullying, workplace violence, or other inappropriate conduct to the Area Leader and People Services (HR) Manager.
• Perform other duties assigned by management to support restaurant operations.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed