General Manager- 6131

El Pollo Loco•Moreno Valley, CA

About The Position

The General Manager is accountable 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, 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 so it can meet operational objectives. The position oversees restaurant operations, including staffing and scheduling, training, food production, guest service, safety, food safety, cleanliness, cash handling, inventory, hiring, performance management, customer communications, and catering. The General Manager analyzes restaurant financial performance, ensures accurate administrative and reporting practices, and addresses customer and team member concerns. The role may require hands-on coverage of restaurant workstations and flexibility to work across locations in the assigned area.

Requirements

Must be at least 18 years old.
Must be an EPL Assistant Manager or have at least 3 years of equivalent restaurant management experience; quick-service restaurant experience is preferred.
Possess and maintain a valid driver's license and a reliable vehicle that may be used for company business.
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 develop skills 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 meeting 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, taste, and smell; repetitively reach, handle, feel, or grasp objects with the hands.
Occasionally bend, stoop, kneel, crouch, or crawl.
May independently lift objects weighing up to 20 pounds and lift objects weighing up to 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.
Quick-service restaurant management experience preferred.

Responsibilities

Manage, coach, and recognize team member performance to support effective restaurant operations.
Execute and train the team on opening and closing procedures, including restaurant setup, food preparation, and cleaning.
Plan labor and workforce deployment and scheduling to align staffing with projected sales, service needs, and labor guidelines.
Provide hands-on support at 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 requirements, consulting Human Resources about accommodation requests.
Conduct restaurant walk-throughs and address safety, cleanliness, health department, food safety, workplace safety, and QSC standards.
Collaborate with Operations Services to ensure appropriate team member training.
Enforce restaurant security and cash handling protocols and safeguard employees and customers.
Apply company policies consistently and escalate complex issues to the Area Leader or HR.
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 handling of funds.
Analyze Profit and Loss statements and evaluate performance in sales, discounts, food costs, labor costs, and other expenses.
Manage restaurant communications, answer phone calls, respond to email inquiries, and handle customer complaints and requests.
Promote and manage the catering program and local marketing efforts.
Verify orders and deliveries for accuracy and timeliness.
Conduct weekly inventory checks, order food from approved vendors, and update the inventory database.
Oversee hiring, including 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 or 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 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.