General Manager- 5908

El Pollo Loco•Inglewood, CA

About The Position

The General Manager is fully accountable for all aspects of an El Pollo Loco restaurant’s operations. 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 and supports the professional development of the restaurant team so it can meet operational objectives. This position oversees restaurant operations, staffing and scheduling, hiring and performance management, food production and inventory, customer service, catering and local marketing, cash handling, safety, food safety, cleanliness, and administrative procedures. The General Manager analyzes restaurant financial performance, responds to customer and employee concerns, and coordinates with company leaders and Human Resources on complex issues. The role may require hands-on coverage of restaurant workstations and flexibility to work across locations within the assigned area.

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 available 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 and customer needs.
Positive demeanor and genuine enthusiasm 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 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.
Regularly stand, talk, hear, use close and distance vision, and taste or smell; repetitively reach, handle, feel, or grasp objects with hands; and occasionally bend, stoop, kneel, crouch, or crawl.
May independently lift up to 20 pounds and lift 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.
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 team members on opening and closing procedures, restaurant setup, food preparation, and cleaning.
Plan labor and deploy and schedule the workforce according to sales projections, labor guidelines, and service needs.
Maintain staffing levels aligned with anticipated sales volume and labor targets, and provide hands-on workstation coverage or break coverage when needed.
Monitor and adjust food production to meet business needs and food cost standards.
Promote guest service and speed of service, and educate the team on operational efficiency metrics and standards.
Enforce uniform and grooming policies, seeking Human Resources guidance for accommodation requests.
Conduct restaurant walk-throughs and oversee compliance with safety, cleanliness, health department, food safety, and Quality Service Cleanliness standards.
Collaborate with Operations Services to ensure appropriate team member training.
Enforce security, workplace safety, food safety, and cash handling protocols.
Apply company policies and procedures consistently, escalating complex matters to the Area Leader or Human Resources.
Ensure timely and proper reporting of work-related accidents and incidents.
Manage administrative tasks, including cash register assignments, pre- and post-shift cash audits, and secure handling of funds.
Analyze Profit and Loss statements and restaurant performance, including sales, discounts, food costs, labor costs, and other expenses.
Ensure phone calls and email inquiries are handled and respond efficiently to 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 inventory records in the database.
Oversee restaurant 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 and procedure non-compliance, and carry out performance management as needed.
Welcome customer feedback and promptly resolve 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.