General Manager- 5918

El Pollo Loco•Monterey Park, CA

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 and consistent experience for customers and team members, ensures adherence to company policies 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 role oversees restaurant operations, including staffing and scheduling, training and performance management, food production and safety, customer service, cash handling, inventory, administrative tasks, and compliance. The General Manager also analyzes restaurant financial performance, manages customer communications and complaints, promotes catering and local marketing, and supports consistent communication and respectful treatment across the team.

Requirements

Must be at least 18 years old.
Must be an El Pollo Loco Assistant Manager or have at least 3 years of equivalent 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 and positive demeanor and a 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.
Demonstrated reliability and punctuality, with a commitment to scheduled shifts and assignments.
Willingness to learn and adapt to changing procedures and protocols.
Commitment to upholding company values and customer service standards.
Ability to meet the role's physical demands, with reasonable accommodation where applicable.

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 efficient restaurant operations.
Execute and train the team on opening and closing procedures, restaurant setup, food preparation, and cleaning.
Plan labor and workforce deployment and schedule staffing to meet projected sales, service needs, and labor targets.
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 and grooming policies and consult Human Resources regarding accommodation requests.
Conduct restaurant walk-throughs and address safety and cleanliness issues.
Collaborate with Operations Services to ensure appropriate team member training.
Ensure compliance with health department, food safety, workplace safety, security, Quality Service Cleanliness, and cash handling standards.
Enforce company policies and procedures consistently and escalate complex issues to the Area Leader or Human Resources.
Ensure timely and proper reporting of work-related accidents and incidents.
Manage administrative duties, including cash register assignments, pre- and post-shift cash audits, and secure funds management.
Analyze Profit and Loss statements and evaluate sales, discounts, food costs, labor costs, and other expenses against company objectives.
Manage phone and email communications and handle customer complaints and requests.
Promote and manage the restaurant 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 hiring, including interviews, references, 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 and procedure non-compliance, and carry out performance management as needed.
Welcome customer feedback and resolve comments or concerns promptly.
Foster open communication and ensure team members are treated with respect and dignity.
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 Manager.
Perform other duties assigned by management to support restaurant operations.