General Manager - 5947

El Pollo Loco•Fresno, CA

14d

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 compliance with 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 position oversees restaurant operations, staffing and scheduling, training, food production and costs, guest service, safety, food handling, cash management, inventory, hiring, performance management, administrative work, and local catering and marketing. The role also analyzes restaurant financial performance, handles customer feedback and complaints, and promotes respectful communication and compliance with workplace policies.

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.
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, and taste or smell.
Repetitively reach, handle, feel, and/or grasp objects with hands.
Occasionally bend, stoop, kneel, crouch, and/or crawl.
May independently lift up to 20 pounds and lift 40 pounds with assistance.

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 efficient restaurant operations.
Execute and train the team on opening and closing procedures, restaurant setup, food preparation, and cleaning.
Plan staffing, deployment, and schedules in line with projected sales, labor models, service needs, and labor-hour targets.
Provide hands-on workstation coverage and backup support 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, grooming, safety, cleanliness, food safety, Quality Service Cleanliness, security, and cash-handling standards.
Conduct restaurant walk-throughs and address safety and cleanliness issues.
Work with the Operations Services team to ensure appropriate team member training.
Enforce company policies and procedures, escalating complex matters to the Area Leader or Human Resources as appropriate.
Ensure timely and proper reporting of work-related accidents and incidents.
Manage administrative duties, cash register assignments, 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.
Manage calls, email inquiries, customer complaints, and requests.
Promote and manage the catering program and local marketing efforts.
Ensure accuracy and timeliness in verification and deliveries.
Conduct weekly inventory checks, order food from approved vendors, and update inventory records.
Oversee hiring, including interviews, references, I-9 verification, and new-hire orientation.
Ensure team members follow timekeeping policies, including the prohibition against off-the-clock work.
Conduct performance reviews, document policy non-compliance, and carry out performance management as needed.
Welcome customer feedback and resolve comments and 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.