General Manager

About the role

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.

When it comes to our people, our motto is: Let them cook. In fact, we see you as our secret ingredient. While our chicken is fire, it’s our people Who set us ablaze. You’re the ones bringing the passion, ideas and energy–the flavor–whether cooking in the restaurant or working in the support center. That’s why we take pride in providing a place where you can express, develop and belong… all while enjoying a healthy balance. Here, fire-grilled chicken makes flamin’ good careers.

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.
• Ensures staffing levels are aligned with anticipated sales volume in alignment with current labor modeling to uphold productivity and customer service standards while meeting labor hour targets.
• Provides hands-on support by ensuring proper coverage of all restaurant workstations. May be required to provide backup support to cover team member breaks, as necessary.
• 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.
• 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.
• Performs other duties as assigned by management to support restaurant operations.

Qualifications

• Must be at least 18 years old.
• High school diploma or equivalent (GED) preferred.
• Must