Growth-Oriented Restaurant GM: Lead Team & Ops

El Pollo Loco, Inc.; Anaheim (CA); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401K with match

FSAs

Life and AD&D

Job summary

El Pollo Loco, Inc. seeks a General Manager to lead restaurant operations, coach a multi-site team, and drive exceptional guest experiences while ensuring safety, quality, and regulatory compliance.

You will manage payroll, inventories, and staff development, maintaining cost controls and meeting sales targets. The role requires 3+ years of management in a restaurant setting, Serve Safe certification, and the ability to transfer within the area as needed.

Qualifications

• Experience: Must be an EPL Assistant Manager or have the equivalent of 2 years or more of management experience, preferably in a restaurant environment.
• Education: High school diploma or GED preferred, and college education desired.
• Communication: Excellent written and verbal English communication skills (second language a plus).

Responsibilities

• Manages, coaches, recognizes performance, directs activities and establishes priorities for Assistant Managers, Shift Leaders, and Crew members for efficient and effective restaurant operations.
• Measuring, creating and ensuring exceptional guest experiences.
• Coordinating and implementing new product introductions and procedures in the restaurant.
• Ensuring execution and compliance with all security, food safety, quality, and cleanliness standards.

Skills

Team leadership

Coaching

Customer service

Communication

Education

High school diploma or GED

College education desired

Tools

Point-Of-Sale systems

Job description

El Pollo Loco, Inc. seeks a General Manager to lead restaurant operations, coach a multi-site team, and drive exceptional guest experiences while ensuring safety, quality, and regulatory compliance.

You will manage payroll, inventories, and staff development, maintaining cost controls and meeting sales targets. The role requires 3+ years of management in a restaurant setting, Serve Safe certification, and the ability to transfer within the area as needed.