General Manager

POSITION PURPOSE

The General Manager assumes full accountability for the comprehensive operations of an El Pollo Loco restaurant, encompassing all facets of the business. Leading initiatives aimed at providing an exceptional and consistent experience for both customers and team members, this position meticulously ensures adherence to all El Pollo Loco policies, procedures, and standards while striving to meet or exceed sales and profitability targets. Accountabilities include maintaining optimal staffing levels and fostering the professional growth of the restaurant team to effectively execute all operational objectives.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Strategically manages, coaches, and recognizes team member performance to drive efficient and effective restaurant operations.
• Executes and trains team on opening and closing procedures in alignment with El Pollo Loco policies, overseeing restaurant setup, food preparation, and cleaning processes.
• Optimizes labor and workforce planning through effective and efficient team deployment and scheduling.
• Maintains focus on guest service and speed of service, ensuring achievement of company goals for timeliness.
• Educates team on restaurant operational efficiency metrics and ensures compliance with standards.
• Schedules workforce ensuring labor hours are adequate to provide required level of service that is based on sales projections and labor hour guidelines.
• Maintains focus on guest service and speed of service, ensuring achievement of company goals for timeliness.
• Oversees hiring processes in the restaurant, from interviews, references, I-9 verification, and new hire orientations, ensuring all restaurant staffing requirements are effectively and compliantly achieved.

QUALIFICATIONS – EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS

• Must be at least 18 years old.
• High school diploma or equivalent (GED) preferred.
• Must be an EPL Assistant Manager or have the equivalent of 3 or more years of management experience, preferably in a restaurant environment.
• Possess and maintain a valid driver’s license and a reliable vehicle that may be used for company business.
• Must obtain Serve Safe Certification.