General Manager - 5420

El Pollo Loco•Long Beach, CA

12d

About The Position

The General Manager assumes full accountability for the comprehensive operations of an El Pollo Loco restaurant. The role leads initiatives to provide an exceptional and consistent experience for customers and team members, ensures adherence to company policies, procedures, and standards, and works to meet or exceed sales and profitability targets. The General Manager maintains appropriate staffing levels and supports the professional development of the restaurant team so it can meet operational objectives. The position oversees restaurant operations, including staffing and scheduling, hiring and performance management, food production and inventory, customer service, catering and local marketing, cash handling, administrative duties, safety, cleanliness, and food-safety compliance. The General Manager analyzes profit-and-loss performance, resolves customer feedback and complaints, and works with the Area Leader and People Services (HR) Manager on complex issues and reports of workplace misconduct. The role may require cross-training, coverage of restaurant workstations, and transfers between locations within the assigned area based on operational needs.

Requirements

Must be at least 18 years old.
Must be an El Pollo Loco Assistant Manager or have the equivalent of at least 3 years of restaurant management experience.
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 various roles.
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, with 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.
Ability to perform the job's physical functions, with reasonable accommodation provided to qualified individuals.

Nice To Haves

High school diploma or equivalent (GED) preferred.
Restaurant management experience in a quick-service restaurant environment preferred.

Responsibilities

Manage, coach, and recognize team member performance to support effective restaurant operations.
Execute and train the team on opening and closing procedures, restaurant setup, food preparation, and cleaning.
Plan and schedule the workforce, deploy team members effectively, and align staffing and labor hours with sales projections and labor guidelines.
Provide hands-on workstation coverage and backup coverage for 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, seeking Human Resources guidance on accommodation requests.
Conduct restaurant walk-throughs and address safety, cleanliness, and food-safety requirements.
Collaborate with Operations Services to ensure proper team member training and enforce Quality Service Cleanliness standards.
Enforce restaurant security, cash-handling, food-safety, and workplace-safety protocols.
Apply company policies and procedures consistently and escalate complex issues or seek feedback from the Area Leader or HR.
Ensure timely and accurate 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 evaluate performance across sales, discounts, food cost, labor cost, and other expenses.
Ensure phone calls and email inquiries are handled and resolve 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 restaurant hiring, including interviews, references, I-9 verification, and new-hire orientations.
Ensure team members follow 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 promptly address comments and concerns.
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 (HR) Manager.
Perform other duties assigned by management to support restaurant operations.