General Manager - 6207

El Pollo Loco•Redding, CA

14d•Onsite

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 fosters the professional growth of the restaurant team to accomplish operational objectives. This position manages restaurant staffing, scheduling, training, food production, guest service, safety, cleanliness, cash handling, inventory, and administrative operations. It analyzes restaurant financial performance, supports customer communication and complaint resolution, promotes catering and local marketing, and oversees hiring and performance management. The General Manager also promotes respectful communication, escalates serious workplace concerns, and may transfer among 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; quick-service restaurant 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.
Enthusiastic and positive demeanor, with a 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 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 commitment to scheduled shifts and assignments.
Willingness to learn and adapt to changing procedures and protocols.
Commitment to company values and standards of customer service.
Ability to perform the essential functions of the job, with reasonable accommodation provided for qualified individuals with disabilities.
Regularly stand, talk, hear, use close and distance vision, taste, or smell; repetitively reach, handle, feel, and/or grasp objects; occasionally bend, stoop, kneel, crouch, and/or crawl.
Ability to lift up to 20 pounds independently and 40 pounds with assistance.
Ability to work with regular exposure to noise and occasional exposure to heat, burn hazards, wet surfaces, and certain 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 efficient restaurant operations.
Execute and train the team on opening and closing procedures, restaurant setup, food preparation, and cleaning processes.
Plan and schedule labor and workforce deployment in line with anticipated sales, labor models, and service requirements.
Maintain appropriate staffing and provide hands-on coverage at restaurant workstations, including covering breaks when necessary.
Monitor and adjust food production to meet business needs and food cost standards.
Maintain guest service and speed-of-service performance, and educate the team on operational efficiency metrics.
Enforce uniform, grooming, safety, cleanliness, food safety, security, and Quality Service Cleanliness standards and protocols.
Conduct daily restaurant walk-throughs and address safety and cleanliness issues.
Collaborate with Operations Services to ensure appropriate team member training.
Enforce company policies and procedures consistently, seeking guidance or escalating complex issues to the Area Leader or HR as appropriate.
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 restaurant Profit and Loss statements and performance against company objectives, including sales, discounts, food costs, labor costs, and other expenses.
Manage restaurant communications, including phone calls, email inquiries, customer complaints, and customer 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 database information.
Oversee hiring, 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 and procedure non-compliance, and carry out performance management as needed.
Solicit and address customer feedback and resolve 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 (HR) Manager.
Perform other duties assigned by management to support restaurant operations.