Market Leader

El Pollo Loco•Dallas, TX

1d•$85,000 - $130,000•Hybrid

About The Position

At El Pollo Loco, we are on a mission to be the nation’s leading fire-grilled chicken restaurant. When it comes to our people, we are all about growth. Whether that means specialized training, a clearly laid out career trajectory or collaborating cross-functionally, we are committed to the success of our people the same way we’ve been committed to the success of the El Pollo Loco brand for the last 50 years. In fact, we see you as our secret ingredient. While our chicken is fire, it’s our people who set us ablaze. Our restaurants are only the tip of the flame! If you’re looking for an innovative, winning, and welcoming workplace, then a flamin’ good career in our Restaurant Support Center is right for you. At our Support Center, we believe our best work is done Together, when departments collaborate and everyone is confident in contributing their ideas. This is why we are in the office 3 days per week. Let’s Get Loco! The Market Leader is responsible for leading and developing Area Leaders and General Managers to drive sales, maximize profitability, and deliver operational excellence across multiple restaurants in a defined geographic region. This role serves as a strategic business partner, championing employee engagement, leadership development, and compliance, while collaborating cross-functionally to execute company initiatives and elevate the guest experience.

Requirements

High school diploma or equivalent (GED) required
7+ years of prior General Management experience required
Possess and maintain a valid driver’s license
Experience with successfully recruiting, building, and developing a team (based on current and future needs).
Proven experience in a Multi-Unit/Area Manager role within the Quick Service Restaurant industry.
Strong understanding of QSR or multi-unit retail/restaurant/hospitality operations, including food safety, quality standards, and customer service.
Ability to analyze financial reports and implement strategies for business improvement.
Confidence in execution of strategic initiatives.
Must be decisive and able to make fact-based decisions.
Strong analytical and problem-solving mindset and skills; meticulous attention to detail
Ability to effectively communicate with internal and external business partners.
Ability to prioritize and plan work assignments and work under pressure of frequent and tight deadlines.
Ability to read, write, and interpret complex reports, documents, and correspondence.
Adept at managing and prioritizing competing time sensitive requests while working well in a team atmosphere that may be under pressure.
Ability to exercise independent judgment on matters of significance to the company.
Ability to work weekends and extended work schedules as needed.
Must be willing and able to travel locally within Southern California and to out-of-state restaurant locations, as needed by car or airplane.

Nice To Haves

BA/BS degree preferred
3+ years of QSR experience as an Area Leader or District Manager, preferred.

Responsibilities

Lead Area Leaders and General Managers to deliver consistent sales growth, profit improvement, and operational excellence across the assigned market.
Drive employee engagement, team member retention, and leadership development at all levels within the region.
Ensure compliance with all company policies, procedures, and applicable regulatory requirements.
Monitor and analyze key performance indicators (KPIs), including sales, labor, cost of goods sold (COGS), Restaurant Operating Profit (ROP), OSAT (Overall Satisfaction), and speed of service, taking corrective action when needed.
Conduct regular field visits to assess performance, coach leadership teams, and ensure alignment to brand and operational standards.
Collaborate cross-functionally with internal partners to implement strategic initiatives and business priorities across the market.
Hire, train, lead, coach, and develop restaurant leadership teams including Area Leaders (ALs), General Managers (GMs), Assistant Managers (AMs), and Shift Leaders (SLs), through one-on-one coaching, job assignments, and developmental tools.
Provide consistent performance feedback and coaching to team members to build capability and ensure accountability.
Foster a culture of teamwork and operational excellence by building strong, collaborative teams within and across restaurants.
Implement and maintain operational standards to ensure compliance with federal, state, and local regulations, as well as food safety and quality requirements.
Manage annual budgets for each assigned restaurant and lead teams to achieve financial targets through effective cost control and resource planning.
Partner with Area Leaders and General Managers to develop action plans that reduce costs, increase sales, and optimize profitability year-over-year.
Conduct deep-dive operational inspections, area tours, and restaurant visits (scheduled and unscheduled) to ensure adherence to brand, training, safety, and service standards.
Resolve escalated guest concerns and ensure consistent delivery of exceptional guest experiences.
Partner with People Services on complex employee relations matters and provide input on performance, recognition, and discipline.
Collaborate with Loss Prevention and HR teams to investigate security or cash-handling violations and take corrective action.
Represent the company at external agency hearings, conferences, or other formal proceedings as required.
Execute field-level rollout of marketing promotions, LTOs, and other regional initiatives in collaboration with Marketing, Training, and Ops Services.
Promote effective communication throughout the market, including updates on business performance, brand initiatives, best practices, and key operational messages.
Stay current with industry trends, competitor activity, and market insights to inform strategic decision-making.
Perform other duties and responsibilities as assigned.