Area Leader at El Pollo Loco

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Mar, 26

Salary

0.0

Posted On

13 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Coaching, Operational Excellence, Budget Management, Performance Analysis, Inventory Management, Customer Service, Conflict Resolution, Strategic Planning, Communication, Problem Solving, Food Safety, Quality Standards, Time Management, Decision Making, Analytical Skills

Industry

Restaurants

Description

What’s in it for you! • Competitive pay and bonus • Medical + Dental + Vision Insurance • 401(K) Plan with match and immediate vesting • Basic Life and AD&D/Long Term Disability • Vacation + Sick Pay + 12 Paid Holidays • Vehicle stipend + gas card • Free El Pollo Loco food (Dine Out Card) + Restaurant Discount • Discounts on El Pollo Loco food, theme parks, movie tickets, sports, hotels and more POSITION PURPOSE: The Area Leader is responsible for overseeing the operations of multiple restaurant locations within a designated geographical area. This role drives business growth while ensuring operational excellence and fostering a positive work environment. ESSENTIAL DUTIES AND RESPONSIBILITIES: Hire, train, lead, coach, develop, and mentor restaurant leadership teams including General Managers (GMs), Assistant Managers (AMs), and Shift Leaders (SLs), including one-on-one training, role modeling, developmental job assignments, and guided self-study materials. Provide ongoing coaching to ensure all team members consistently meet and/or exceed expectations. Foster a positive and collaborative work environment within designated area, promoting a culture of excellence and teamwork. Implement and maintain operational standards, ensuring consistency across all locations in compliance with federal/state/local laws including employment laws, food quality and safety standards, and employee/restaurant safety policies and procedures. Manage annual budgets for each assigned restaurant location, working to achieve financial targets. Monitor and analyze key performance indicators (KPIs) to identify areas for improvement and implement corrective actions. Provide timely, insightful feedback, and proactive guidance to restaurant management. Ensure control over assigned area costs through effective inventory management, labor scheduling, and resource allocation leadership. Collaborate with each General Manager, crafting strategic plans to reduce costs, boost sales, and optimize profit to maximize results over previous year’s performance benchmarks and in alignment with budgetary standards. Conduct regular meetings and restaurant visits (i.e., deep dive inspections, area tours, announced/unannounced visits, etc.) to ensure compliance with proper staff training and scheduling, employee relations and performance management, inventory control, food and customer safety, cleanliness, and other operational standards. Preserve brand integrity of restaurant facilities through established brand and performance standards. Provide effective and timely resolution to escalated customer complaints. Collaborate with the People Services Department to resolve team member conflicts and address employee relations matters that cannot be resolved at a lower management level. Work cross-functionally with the People Services and Loss Prevention departments to investigate and settle security and cash handling violations. Represent the Company at state and federal agency hearings, conferences, meetings, as needed. Collaborate with the Operations Services, Training, and Marketing teams to execute regional marketing strategies and promotions (i.e., LTO modules). Stay informed about industry trends and competitor activities to make informed business decisions. Champion effective vertical and horizontal communications within the area including company-wide news of interest, upcoming events, limited time offers, promotions, product developments, “Best Practices” among peers, etc. Other activities, duties or responsibilities that are assigned by your supervisor. QUALIFICATIONS – EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodation will be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required. Education/Work Experience: High school diploma or equivalent (GED) required, BA/BS degree preferred; five (5) or more years of prior General Management experience required; three (3) or more years of QSR experience as an Area Leader or District Manager, preferred. License/Certifications: Possess and maintain a valid driver’s license Knowledge, Skills, and Abilities: Experience with successfully recruiting, building, and developing a team (based on current and future needs). Proven experience in a Multi-Unit/Area Manager role within the Quick Service Restaurant industry. Strong understanding of QSR or multi-unit retail/restaurant/hospitality operations, including food safety, quality standards, and customer service. Ability to analyze financial reports and implement strategies for business improvement. Confidence in execution of strategic initiatives. Must be decisive and able to make fact-based decisions. Strong analytical and problem-solving mindset and skills; meticulous attention to detail Ability to effectively communicate with internal and external business partners. Ability to prioritize and plan work assignments and work under pressure of frequent and tight deadlines. Ability to read, write, and interpret complex reports, documents, and correspondence. Adept at managing and prioritizing competing time sensitive requests while working well in a team atmosphere that may be under pressure. Ability to exercise independent judgment on matters of significance to the company. Ability to work weekends and extended work schedules as needed. Must be willing and able to travel locally within Southern California and to out-of-state restaurant locations, as needed by car or airplane. Our Company In 1980 the first American El Pollo Loco opened on Alvarado Street in Los Angeles, quickly becoming a destination for the best citrus-marinated, fire-grilled pollo in town. Over the past four decades, El Pollo Loco has grown into more than 490 restaurants across 7 states, becoming an L.A. mainstay and cultural benchmark along the way. And today, we continue to work just as hard to always provide customers with fresh and innovative L.A. Mex from our famous family dinners to Mexican entrees. The pay range identified is the hourly or salary rate El Pollo Loco expects to pay for the posted position. This range does not include any benefits or bonus opportunities that might be available for the position based on position and eligibility criteria. Individual pay will vary based on a variety of factors including years of experience, industry experience, education, geography, etc. .

Responsibilities

The Area Leader oversees operations of multiple restaurant locations, driving business growth and ensuring operational excellence. This includes hiring, training, and mentoring restaurant leadership teams while maintaining compliance with operational standards.