General Manager - Boynton Beach/Lake Worth

Pollo Tropical; Florida; On-site; USD 42,000 - 56,000; Full time

Job summary

Pollo Tropical is seeking a Manager in Training (MIT) to develop into a future operations leader. You will gain hands-on experience across food safety, guest service, labor management and team development, supporting a leadership team to foster a high-performance culture.

You will learn to drive operational excellence while guiding a team of 25+ employees. The MIT role emphasizes coaching, scheduling, hiring, and payroll processes, with daily huddles and a focus on achieving sales and efficiency

Qualifications

• High school diploma or GED required.
• 3–5 years restaurant experience with 2+ in leadership.
• ServSafe Certification required.
• Strong verbal and written English communication.

Responsibilities

• Oversee daily restaurant operations focusing on food quality, safety and service.
• Coach and engage the team to sustain high performance.
• Model leadership and address guest concerns with urgency.
• Supervise 25+ employees and ensure standards.
• Lead pre-shift huddles and align goals and updates.
• Assist in scheduling, inventory, payroll, and reporting.
• Participate in hiring, onboarding, and training of staff.
• Monitor labor and financial performance to hit targets.
• Maintain cleanliness and report safety issues promptly.
• Support guest experience initiatives and adapt to change.

Skills

Leadership

Coaching

Guest service

Communication

HRIS

Outlook

Excel

Education

High school diploma or GED

ServSafe Certification

Tools

HRIS platforms

Job description

Overview

The Manager in Training (MIT) position is designed to prepare individuals for future leadership roles by providing comprehensive, hands-on experience in restaurant operations. The MIT supports all aspects of daily management, including food safety, guest service, labor management, and team development. Through partnership with the Training General Manager, Field Training Manager and leadership team, the MIT will learn to foster a high-performance culture, maintain operational excellence, and lead a team of up to 25+ employees.

Qualities and Responsibilities:

• Oversee day-to-day restaurant operations, ensuring food quality, safety, cleanliness, and consistent service and presentation.
• Support a high-performing team culture through ongoing coaching, engagement, and accountability.
• Model and coach hourly team members and managers in delivering exceptional guest service and addressing guest concerns with urgency and care.
• Supervise and assist in leading a team of 25+ employees, ensuring adherence to company and regulatory standards.
• Conduct daily pre-shift meetings (huddles) to align teams on goals, service standards, and operational updates.
• Assist in scheduling, inventory, ordering, payroll, fund handling, and reconciliation processes.
• Participate in hiring, onboarding, training, and developing both hourly team members and future leaders.
• Monitor labor and financial performance, and help drive achievement of key targets (sales, labor, transactions, and EBITDA).
• Maintain facility cleanliness and equipment functionality; report any issues promptly.
• Ensure timely and accurate incident reporting, compliance with all safety protocols, and maintenance of a safe, inclusive work environment.
• Support the implementation of guest experience initiatives to improve customer satisfaction and social review performance.
• Embrace change with a positive attitude and adaptability in a dynamic environment.
• Make sound decisions under pressure and help navigate operational challenges.
• Perform other duties as assigned in alignment with company policies and procedures.

Education, Experience and Additional Skills:

• High school diploma or GED required.
• 3–5 years of experience in the restaurant industry, with at least 2 years in a supervisory or leadership role.
• ServSafe Certification required.
• Proficiency with technology systems, including HRIS platforms, Outlook, and internal company tools.
• Strong verbal and written communication skills in English.
• Proven leadership ability, team development experience, and a passion for operational excellence.

Computer Skills:

• Basic computer skills
• Excel knowledge preferred

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is occasionally required to stand and walk.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Temperature controlled restaurant.
• The noise level in the work environment is low to moderate.

Equipment Used:

Computer, fax, calculator, copier, phone.

We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.