El Pollo Loco Gm

General Manager — Position Description

The General Manager is responsible for the overall operation, profitability, staffing, guest experience, food quality, safety, and performance of the restaurant. The GM leads the management team and crew, maintains brand standards, controls labor and food costs, and ensures the restaurant is clean, organized, safe, and ready for business at all times.

The General Manager is expected to take full ownership of restaurant results and operate the location as if it were their own business.

Key Responsibilities

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• Lead all daily restaurant operations, including opening, closing, peak periods, drive-thru, dining room, kitchen, prep, and cash handling.
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• Recruit, hire, train, develop, schedule, coach, and retain managers and team members.
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• Ensure proper staffing levels for each shift while controlling labor costs.
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• Hold managers and employees accountable for attendance, performance, cleanliness, productivity, uniforms, and company procedures.
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• Maintain high standards for food quality, portion control, recipe execution, presentation, and speed of service.
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• Monitor guest satisfaction and personally address serious guest complaints or recurring service problems.
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• Maintain restaurant cleanliness inside and outside, including kitchen, restrooms, dining room, parking lot, equipment, and storage areas.
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• Ensure all food-safety procedures, temperature checks, sanitation standards, health-code requirements, and safety procedures are consistently followed.
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• Review sales, labor, food cost, waste, discounts, refunds, cash shortages, inventory, and other operating results.
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• Complete inventory counts accurately and investigate unusual variances.
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• Control food waste, over-portioning, theft, unauthorized discounts, overtime, and unnecessary expenses.
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• Prepare and manage employee schedules according to projected sales and business needs.
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• Ensure deposits, cash drawers, safe counts, refunds, voids, and financial paperwork are accurate.
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• Maintain equipment and promptly report or coordinate repairs before problems affect operations.
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• Conduct regular manager and employee meetings and communicate goals, expectations, promotions, and operational changes.
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• Develop Assistant Managers and Shift Leaders so the restaurant can operate successfully when the GM is not present.
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• Maintain required employee records, certifications, training documentation, and disciplinary documentation.
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• Follow all company, franchise, brand, employment, safety, and operational policies.
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• Support local store marketing, catering, community events, school partnerships, and sales-building activities.
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• Be available to respond to emergencies, staffing shortages, equipment failures, inspections, and other restaurant needs.
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Performance Expectations

The General Manager will be evaluated on overall restaurant performance, including:

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• Sales growth
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• Labor percentage
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• Food cost and waste
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• Guest satisfaction
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• Speed of service
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• Restaurant cleanliness
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• Food-safety compliance
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• Employee retention and training
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• Inventory accuracy
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• Cash control
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• Management-team development
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• Brand inspection and operational scores

Supplemental pay

• Bonus pay