REGIONAL DIRECTOR OF OPERATIONS

El Pollo Loco•Costa Mesa, CA

7d•Hybrid

About The Position

The Regional Director of Operations is responsible for driving El Pollo Loco’s success by providing operational expertise, strategic leadership and coaching. Directs, leads, manages and analyzes all aspects of the restaurant operations for the Areas under their direction to ensure achievement and maintenance of the regional sales, budgetary targets, controllable profit, performance metrics (e.g., service, quality, cleanliness, etc.), brand integrity, and compliance standards (e.g., food and restaurant safety, federal/state/local labor laws, etc.). Implements and executes strategic and tactical operational initiatives that support future business growth strategies. Oversees and manages adequate resource availability for existing and new restaurant openings including the attraction, retention, training, development and coaching of a high performing management team.

Requirements

High school diploma or equivalent (GED) required, BA/BS degree in Business Administration preferred.
8+ years QSR/multi-site restaurant experience as an Area Leader or District Manager required; 5+ years regional QSR management experience preferred; 3+ years El Pollo Loco experience preferred; and a track record of success in leading, managing, coaching and developing high performance teams.
Current valid driver’s license required as frequent weekly travel is involved.
Experience with successfully recruiting, building, and developing a team (based on current and future needs).
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

Current ServSafe certification preferred.

Responsibilities

Oversees all aspects of the region’s restaurant business, operations, and facilities. Directs and aligns company strategies with restaurant management activities.
Utilizes reporting systems to determine trends in sales, cost of goods and guest services. Reviews, monitors and manages the financial progress of the individual restaurants and region, including food and labor costs, ensuring budgeted targets are achieved.
Meets regularly with Area Leaders to coach, develop, train and review performance, share best practices and disseminate information on any areas where there is an opportunity for improvement (e.g., P&L, RCP, FSA, QSC, Mystery Shops, etc.). Develops action plans with Area Leaders to improve revenue, profitability and quality/service standards.
Directs, manages and ensures the region’s successful and timely implementation of all marketing strategies and LTOs. Supports and inspects marketing strategies in building guest counts and sales.
Provides effective and timely resolution to all guest and employee complaints, conflicts and employee relations that cannot be resolved at the Area Leader level.
Ensures the region’s restaurants are in compliance with all local, regional, and national laws and have all the required documentation and paperwork.
Leverages two-way communication with Field and Support Center employees. Represents the Operations perspective on prioritization, planning and promotions to inspire operational excellence, effective implementation and facilitate insights. Provides specific operational input and feedback into the development of new products and programs to ensure successful execution.
Collaborates with Development, Human Resources, and Operations in the coordination and execution of new restaurant openings. Directs team selection, monitors the training and ensures the teams perform to El Pollo Loco’s standards. Participates in the local public relations support in all locations. Approves employee relocation within region ensuring moves are conducted in the most economical and efficient manner.
Develops regional succession plans: evaluates open opportunities, assesses internal talent, oversees management training programs, and drives recruiting efforts to ensure adequate number of managers are available to sustain growth of the organization.
Champions effective vertical and horizontal communications within the regional area including Company-wide news of interest, upcoming events, new facilities, promotions, product developments, “Best Practices” among peers, etc. Prepares thoroughly and delivers well-organized, dynamic and informative presentations to senior management as needed. Holds meetings with their respective teams on a regular basis to ensure fluid and consistent messaging.
Creates and fosters a positive team environment through recognizing and reinforcing behaviors and results that are aligned with El Pollo Loco’s core values and culture. Ensures open channels for employee suggestions.
Interacts professionally and ethically, constructively participating as a collaborative team leader in pursuit of common goals, including active attendance to meetings. Initiates cost-effective suggestions to improve operational procedures.
Other activities, duties or responsibilities that are assigned by your supervisor.