General Manager- 6031

El Pollo Loco•Palm Desert, CA

20h

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, consistent experience for customers and team members; ensures adherence to company policies, procedures, and standards; and strives to meet or exceed sales and profitability targets. The General Manager maintains appropriate staffing levels and supports the professional growth of the restaurant team to achieve operational objectives. The position oversees restaurant operations, including staffing and scheduling, food production and inventory, customer service, safety and food-safety compliance, cash handling, hiring and performance management, administrative duties, catering, and local marketing. The General Manager analyzes restaurant financial performance, resolves customer feedback, promotes a respectful workplace, and escalates sensitive employee issues to the appropriate company leaders.

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; QSR 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 various 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 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, including 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.
Regularly stands, talks, hears, uses close and distance vision, and tastes or smells; repetitively reaches, handles, feels, and/or grasps objects.
Occasionally bends, stoops, kneels, crouches, and/or crawls.
May independently lift up to 20 pounds and lift 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.
Restaurant management experience in a QSR (quick service) environment preferred.

Responsibilities

Manage, coach, and recognize team member performance to support efficient and effective restaurant operations.
Execute and train the team on opening and closing procedures, restaurant setup, food preparation, and cleaning.
Plan and deploy the workforce, create schedules, and maintain staffing levels based on sales projections, labor models, service needs, and labor-hour guidelines.
Provide hands-on coverage for restaurant workstations and, as necessary, cover team member breaks.
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 enforce safety, cleanliness, health department, food-safety, and Quality Service Cleanliness standards.
Collaborate with Operations Services to ensure appropriate team member training.
Enforce restaurant security protocols, workplace safety requirements, food-safety standards, and cash-handling policies.
Enforce company policies consistently and escalate complex issues or seek guidance from the Area Leader or Human Resources.
Ensure work-related accidents and incidents are reported accurately and on time.
Manage administrative duties, including register assignments, pre- and post-shift cash audits, and secure handling of funds.
Analyze Profit and Loss statements and evaluate performance related to sales, discounts, food costs, labor costs, and other expenses.
Ensure phone calls are answered, email inquiries are handled, and customer complaints and requests are addressed.
Promote and manage the restaurant’s 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 inventory information in the 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, assess performance, document policy and procedure non-compliance, and carry out performance management as needed.
Welcome customer feedback and promptly resolve comments or 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.