El Pollo Loco jobs in Buena Park, CA

A LOCALLY OWNED AND OPERATED FAMILY COMPANY. Operating El Pollo Loco Inc. restaurants in California, Colorado, and Utah. Leemar United Group is commited to delivering best in-class experience to its customers and employees. Job Description Our Team Members are the heart and soul of our restaurants. Each and every one of our Team Members careers play a meaningful and critical role in the El Pollo Loco familia by providing excellent customer service daily to our guests! Company & Culture For over 35 years El Pollo Loco continues to dominate the market in delivering the citrus-marinated fire-grilled chicken. We opened our first restaurant in 1980 in Los Angels, and today we are over 450 restaurants strong and still growing! From our products to our people, we're truly amazing! Job Summary As a Team Member you may have multiple opportunities to learn different positions from being a Cashier where you will provide friendly courteous service by greeting each guest with a smile and making them feel welcome or you may be asked to run the drive-thru station and work with a team to deliver fast and efficient service. Maybe you will even have the opportunity to fire up the grills and help cook our chicken fresh or even learn how to prepare our delicious salsa and marinate our chicken. Job Detail Work Hours: Full-Time and Part-Time hours are available Career Advancement/Career Plan: We promote heavily from within, so from a Team Member you can develop to become a Shift Leader, Assistant Manager, General Manager, and beyond! Work Attire: EPL logo'd shirt will be provided, black pants or jeans and nonslip shoes are required Requirements: Experience: No experience is required, however, one or more years of experience in a restaurant or customer service position and/or one or more years of restaurant cooking experience is preferred Education: No education is required, however a High School diploma or equivalent (GED) is preferred Communication: Ability to speak and read English is preferred (second language is a plus). Ability to speak efficiently with external customers is required. Competencies: Kitchen, customer service skills, time-management and experience entering orders into Point-Of-sales (POS) system is preferred. Food Handler Card: A Food Handler Card is required where applicable. Physical Demands: A Team Member regularly stands, talks, hears, uses close and distant vision, tastes, or smell, and repetitively uses their hands to reach/handle/feel/grasp objects. The position occasionally stoops/kneels/crouches/crawls and may be required to lift objects up to 40lbs. Benefits/Perks: What's in it for you! We offer eligible Employees the following Benefits/Perks: Flexible scheduling: Full-Time or Part-Time Medical + Dental + Vision Insurance Meal Discounts Ticket Discounts Bonuses Hiring immediately!

Job DescriptionDescription: Prepare and keep all food products fresh and at proper temperature, according to Rubio's guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 1/2 Cook is seen as ‘the leader in the kitchen.' S/he is supportive of the Management team and leads the Back-of-House Team by example and with integrity. Is personally accountable for following the C.O.R.E. 10. Essential Job Duties Responsible for product quality and presentation. Properly prepares and holds products. Ensures products are dated, stored and rotated as needed. Manages portion control. Restocks designated cook area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds. Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Meets or exceeds Rubio's service time standards. Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management. Maintains personal hygiene as prescribed by law and Rubio's Dress Code standards. Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage. Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Uses and completes training packets with all new Back-of-House Team Members. Leads new product roll-out training with all Back-of-House Team Members. Non-Essential Job Duties Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred. Knowledge: Knowledge of all aspects in the restaurant industry. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Bi-lingual Spanish a plus. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to provide leadership and foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader Major Business/Professional Contacts The Line 1/2 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 1/2 will regularly give suggestions to his/her managers regarding operations. The Line 1/2 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest's cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5'6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Job Details Management Riverside, San Bernardino, Yucaipa, Ontario, Hesperia - Riverside, CA Full-Time/Part-Time None $18.00 - $19.00 Hourly None Any Restaurant - Food ServicePosition Information NOW HIRING!! STARTING AT $18.00 AN HOUR. Established in 1952, Baker's is America's First Twin Kitchen serving a delicious mix of American and Mexican Food at 39 locations across the Inland Empire. One thing that sets us apart from the rest is the best-in-class service provided by our Team Members. We value each and every one of them and show our gratitude by providing the following benefits: Free Meals Tuition Discounts Paid Sick Leave Service Time Bonus Program Safety Incentive Prizes Employer Matching 401(k) Plan Medical, Dental and Vision Benefits Voluntary Life, Accident and Critical Illness Insurance Pet Insurance Employee Assistance Program Service Time Awards Do we have your attention now? If so, then you should know that we are seeking energetic individuals who are eager to work and who wish to represent the Baker's brand with pride. We expect you to: Be professional, friendly, and outgoing Have excellent customer service and leadership skills Maintain a positive attitude when working under pressure Be dependable and punctual Have a willingness to learn and grow with the company Baker's is committed to the development of talent from within. Career advancement opportunities to key management positions such as Assistant Manager and General Manager are always available. If you have what it takes to become a part of this elite group, click the Apply button below to get started. Baker's is proud to be an equal opportunity employer who embraces the diversity and individuality of each one of our Team Members and Applicants. We are committed to maintaining a safe and inclusive work environment for all. Partial Position Description The position of Crew Leader is responsible to assist in the management of assigned Baker's Burgers personnel and facility. The Crew Leader is expected to make decisions while on duty, assist the General Manager as requested, and is entrusted with the protection of the brand and assets of Baker's Burgers while at the same time providing best-in-class guest service and food safety. Always maintains a positive attitude with guests, vendors, and fellow team members. Duties & Responsibilities Provide excellent guest service. Nothing is more important than being courteous, friendly, helpful, and prompt in the attention given to guests. Responsible for upholding and assisting in the enforcement of policies and procedures. Work assigned station(s) accurately and productively. Each guest should receive prompt, accurate, fresh food in a friendly environment. Ability to communicate effectively and in a friendly manner with guests, co-workers, and supervisors. Required to stand for long periods of time. Frequent bending, kneeling, squatting, twisting, reaching and over shoulder reaching. Regular lifting of up to 50 pounds. Exposure to noise, including use of headset device to interact with guests and co-workers. Able to move throughout the unit to assist guests and co-workers as necessary. This partial Position Description is not intended to be and should not be construed as an all-inclusive list of responsibilities, skills or working conditions associated with the position. While it is intended to accurately reflect the Crew Leader position activities and requirements, Management reserves the right to modify, and/or remove duties and assign duties as necessary. Fast Food, Manager, Shift Leader, Management, Cashier, Cook, Drive-Thru, Food Service, Hamburger, Taco

Job DescriptionDescription: Responsible and accountable for overall operations supporting a productive and profitable restaurant, including Team Member development and documentation, financial responsibility, safety, security, and Guest relations. Leads by example, is personally accountable for, and holds Team Members accountable for the C.O.R.E 10. Essential Job Duties Controls Profit & Loss (P&L) Statement, ensuring the individual restaurant meets or beats its' goals according to the budget. Prepares and manages contingency plans for potential business and operational changes. Thinks like an owner and comes up with creative solutions. Plans, tracks and manages the budget against projections on a daily basis. Frequently analyzes financial results, making necessary adjustments according to each restaurant's individual operational needs. Researches, implements and oversees potential sales and marketing opportunities. Familiarizes and understands the local trade area and Guest-base trends, and participates in community organizations to build the business. Utilizes all Company resources to maximize profit and the individual restaurant contribution to the Company's results. Oversees and manages vendor efficiency and quality standards. Interacts with Guests, resolves complaints, and ensures exceptional Guest service from all Team Members through teaching and coaching. Deploys Team Members to appropriate positions, using independent thinking and judgment, as dictated by each individual restaurant's performance and sales. Oversees and manages critical processes for efficiency improvement. Spends time in the dining room observing the business and interacting with Guests. Deploys team in a manner that maximizes Guest interaction. Creates a leadership presence in the restaurant, to provide Guests access to management, and to actively monitor the interaction between Team Members and Guests. Creates a fun and enjoyable atmosphere. Utilizes judgment and experience to effectively and professionally resolve Guest complaints. Interviews, hires, evaluates, promotes and terminates Team Members, and completes related documents, forms and paperwork. Directs, oversees and prepares the weekly Team Member schedule. Controls proper staffing levels as dictated by sales. Is able to identify ‘talent' when promoting or hiring staff. Directs and coaches Team Members in the adherence of Company policies, procedures, and practices. Communicates operational information to all Team Members. Trains Team Members on how to use restaurant operational checklists. Manages Team Member performance including setup, food preparation and cleaning before opening, during the shift and at closing. Communicates, evaluates and documents Team Members' performance including the preparation and presentation of performance reviews, pay administration, and disciplinary action, including terminations. Controls and manages Team Member turnover by ensuring Team Member satisfaction. Sets clear and achievable goals for Team Members. Delegates duties according to each individual's strengths and weaknesses. Rewards and reprimands behaviors in a professional manner. Mediates Team Member conflicts and complaints. Ensures Team Members follow Company food and operational safety policies, including using required safety equipment. Inspects the restaurant and its' surroundings on a regular basis. Ensures high quality food by implementing Rubio's standards. Controls proper inventory levels by inspecting for expired or sub-par items and ensuring the rotation of all products during delivery, storage, preparation and serving. Completes daily operational food safety paperwork. Oversees and completes financial paperwork on a daily basis, as well as periodic operational paperwork as prescribed by management. Counts, dispenses and deposits money according to individual restaurant needs. Manages cash handling procedures by auditing records. Ensures that Rubio's operational policies and procedures (including cash handling, safety and sanitation guidelines, and dress code standards) are followed by Team Members to the extent permitted by each restaurant's individual operational needs and requirements, relying on personal judgment and experience to determine when unique circumstances may call for additional measures that fall outside of the operational policies and procedures. As the leader of the store, avoids “heads down” tasks and devotes the vast majority of their time on a weekly basis to training and developing Team Members, assessing their performance, identifying opportunities to improve operational efficiency, assigning and delegating tasks, and other leadership responsibilities necessary to maintain a productive and profitable restaurant. If any General Manager is not meeting these expectations as to how they are expected to spend their time, the General Manager must immediately report the situation to their leadership, including their District Manager. Non-Essential Job Duties May perform any and all duties of all positions on a training basis and/or on a rare relief basis only. Expected to spend the vast majority of time leading and evaluating Team Members, and not on duties that are normally performed by Team Members. If any General Manager is not meeting these expectations as to how they are expected to spend their time, the General Manager must immediately report the situation to their leadership, including their District Manager. Requirements: Job Qualifications Education: High School degree or equivalent combination of education and experience. Experience: Minimum of two-years managing a fast casual restaurant for a major chain or completed Rubio's General Manager training program. Knowledge: Working knowledge of all management aspects in the restaurant industry. Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with management and co-workers. Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork. Other: A valid driver's license and proof of automobile insurance required. Individual must have reliable transportation and be able to accept assignments anywhere in the district. Leadership and Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities. Requires high level of concentration and attention to detail for extended periods of time to attend to restaurant operations. Reporting Relationships Reports to the District Manager. Major Business/Professional Contacts The General Manager will have constant contact with Guests, other restaurant managers, and Team Members, and have regular contact with the Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The General Manager plays a key role in influencing restaurant operations. The General Manager is expected to follow appropriate procedures with respect to all communications (District Manager, Regional Director, VP of Operations, and People Services.) Working and Environmental Conditions Works indoors and outdoors (patio, offsite events.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures, in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest's cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands On occasion, must be able to lift up to 55 lbs. Ability to stand or walk for long periods of time. On occasion, performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment, for example, for training purposes. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools & Equipment Used Computer, telephone, calculator, multi-purpose printer. On rare occasion, for training and/or relief basis only, may use the cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, oven cleaner, etc.,) kitchen equipment, and utensils.

Job Details Maintenance - San Bernardino, CADescription This position is responsible for the maintenance and service to the facilities, equipment, and property of Baker's Burgers, Inc. The Maintenance Service Technician is responsible for the preventative maintenance, repair services, and parts for commercial cooking, refrigeration, beverage, and other industrial kitchen equipment. This position will also perform basic carpentry and maintenance of architectural structures and grounds of the restaurants. This position will work independent and with others to accomplish assigned tasks. 1. Maintenance Service Technician - Major Duties & Responsibilities 1.1. Schedules repairs and completes preventative maintenance programs on restaurant equipment, refrigeration equipment, Point-of-Sale (POS), and building systems including but not limited to HVAC and electrical systems. 1.2. Responds to service requests in a timely manner. 1.3. Maintain close communication with Maintenance Manager to insure smooth and maximum, operations of Baker's Burgers, Inc. restaurants. 1.4. Required to follow established procedures in relation to operations of Baker's Burgers, Inc. Maintenance Department. 1.5. Provides thorough troubleshooting remotely in attempt to resolve minor equipment issues. 1.6. Preforms general repairs to the facility including but not limited to basic carpentry, patching of walls, ceramic tile replacement/installation, doors and hardware, painting and other basic repairs as necessary in the restaurants. 1.7. Reads and understands mechanical and electrical schematics. 1.8. Installs cooking, refrigeration, and electrical equipment. 1.9. Detects, repairs, documents; clear concise activity and reports on improper faulty equipment. 1.10. Responsible to ensure hazardous conditions or spills are contained, corrected, and reported to appropriate parties. 2. Knowledge of and Ability to 2.1. Effectively and safely operate standard maintenance tools such as power tools, basic hand tools, and basic electrical testing equipment. 2.2. Inspect, plan, and order material to effectively perform maintenance. 2.3. Partner with service vendors in gathering information, reporting unusual issues and problem resolution. Qualifications 3.2. Proficient in cutting and welding operations. 3.3. Working knowledge of HVAC/R, restaurant equipment, basic plumbing, basic electrical, building maintenance, troubleshooting and repair. 4. Education, prior work experience, and specialized skills and knowledge 4.1. Minimum education required: high school diploma or GED diploma. Associate's degree or higher preferred. 4.2. Three (3) to Five (5) years' experience in HVAC/R, electrical and facilities maintenance preferred. 4.3. Current or previous certification in EPA Freon handling Type II preferred.

The Franchise Business Consultant is responsible for overseeing the performance and growth of EPL's Franchise Organizations. This person builds strong business relationships and works closely with franchisees to ensure they adhere to the brand's standards, implementing operational strategies, and providing support to help franchisees achieve their business goals. The Franchise Business Consultant also works closely with new franchisees opening new restaurants. This person also serves as a liaison between the franchisor and franchisees, ensuring effective communication, alignment of objectives, and compliance. ESSENTIAL DUTIES AND RESPONSIBILITIES: Serves as key business partner to the franchisee as the primary point of contact providing ongoing support, guidance, and training to help franchisees operate their businesses effectively. Serves as main point of contact between EPL and assigned franchisees, addressing concerns, leading conflict resolution efforts, communicating brand updates, policies, and initiatives, and ensuring satisfaction. Conducts analysis on market trends, the competition, and customer feedback to report on assigned franchisee performance, issues, and opportunities. Provides guidance on EPL operational best practices, product knowledge, and customer service. Assists in conducting DMA meetings and regional meetings partnering with EPL departments to communicate EPL initiatives, franchise performance, industry news and trends. Collaborates with assigned franchisee group to develop and execute business growth strategies. Conducts Annual Business Reviews and Quarterly Business Reviews to assess performance and align on priority areas and future goals. Champions brand initiatives and new product modules to ensure 100% execution among the assigned franchise group. Works with new franchise groups to assist in new restaurant openings. Ensures assigned franchisee group(s) adhere to EPL's brand standards (i.e., branding, marketing, customer service, and operations procedures) and franchise agreement. Conducts regular audits to ensure consistency and quality across the franchise network. Partners with Corporate Training Department to help coordinate training programs for new and existing franchisees. Partners with Corporate Marketing Department to assist franchisees with identifying local marketing initiatives. Partners with Corporate Development Department team to achieve results in new unit store growth, new store openings and remodels. Other activities, duties or responsibilities that are assigned by your supervisor or may arise from time to time. 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 may 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: Bachelor's degree in business, marketing, or a related field. Five+ years of experience in franchise management, business development, or a related role. License/Certifications: Valid Driver's License Required Knowledge, Skills, and Abilities: Exceptional communication and presentation skills. Deep understanding of both the franchisee business model and QSR/Restaurant Industry. Train-the-trainer experience, coaching and willingness to develop others. Strong leadership skills and the ability to motivate and guide franchisees. 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. High level of proficiency with technology including Microsoft Office Suite applications, customized database applications, and internet research tools. 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. Ability to report to the Support Center as required for cross-collaborative work with business partners and other corporate functions. Must be willing and able to travel locally within Southern California and to out-of-state restaurant/franchisee locations, as needed by car or airplane.

A LOCALLY OWNED AND OPERATED FAMILY COMPANY. Operating El Pollo Loco Inc. restaurants in California, Colorado, and Utah. Leemar United Group is commited to delivering best in-class experience to its customers and employees. Job Description Our Team Members are the heart and soul of our restaurants. Each and every one of our Team Members careers play a meaningful and critical role in the El Pollo Loco familia by providing excellent customer service daily to our guests! Company & Culture For over 35 years El Pollo Loco continues to dominate the market in delivering the citrus-marinated fire-grilled chicken. We opened our first restaurant in 1980 in Los Angels, and today we are over 450 restaurants strong and still growing! From our products to our people, we're truly amazing! Job Summary As a Team Member you may have multiple opportunities to learn different positions from being a Cashier where you will provide friendly courteous service by greeting each guest with a smile and making them feel welcome or you may be asked to run the drive-thru station and work with a team to deliver fast and efficient service. Maybe you will even have the opportunity to fire up the grills and help cook our chicken fresh or even learn how to prepare our delicious salsa and marinate our chicken. Job Detail Work Hours: Full-Time and Part-Time hours are available Career Advancement/Career Plan: We promote heavily from within, so from a Team Member you can develop to become a Shift Leader, Assistant Manager, General Manager, and beyond! Work Attire: EPL logo'd shirt will be provided, black pants or jeans and nonslip shoes are required Requirements: Experience: No experience is required, however, one or more years of experience in a restaurant or customer service position and/or one or more years of restaurant cooking experience is preferred Education: No education is required, however a High School diploma or equivalent (GED) is preferred Communication: Ability to speak and read English is preferred (second language is a plus). Ability to speak efficiently with external customers is required. Competencies: Kitchen, customer service skills, time-management and experience entering orders into Point-Of-sales (POS) system is preferred. Food Handler Card: A Food Handler Card is required where applicable. Physical Demands: A Team Member regularly stands, talks, hears, uses close and distant vision, tastes, or smell, and repetitively uses their hands to reach/handle/feel/grasp objects. The position occasionally stoops/kneels/crouches/crawls and may be required to lift objects up to 40lbs. Benefits/Perks: What's in it for you! We offer eligible Employees the following Benefits/Perks: Flexible scheduling: Full-Time or Part-Time Medical + Dental + Vision Insurance Meal Discounts Ticket Discounts Bonuses Hiring immediately!

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.

Job DescriptionDescription: Guest Service Associate - Job SummaryAs a Guest Service Associate, you'll interact with guests and support daily restaurant operations by taking orders, serving food, maintaining cleanliness, and restocking supplies to ensure a welcoming and efficient environment. Key Responsibilities Greet guests with a friendly attitude and assist with food orders Maintain knowledge of the menu and answer guest questions Keep the dining area, patio, and restrooms clean and well-stocked Follow proper food safety, hygiene, and cash handling procedures Assist with restocking and cleaning tasks as needed Support new team member training and follow company policies Qualifications Restaurant or retail experience preferred Strong communication and basic math skills Must be able to lift up to 30 lbs and stand for extended periods Flexible availability, including nights, weekends, and holidays Reliable transportation required Work EnvironmentFast-paced restaurant setting with indoor and outdoor duties. Exposure to kitchen equipment, cleaning supplies, and varying temperatures. Must be able to work closely with a team and handle multiple tasks efficiently. Requirements:

A LOCALLY OWNED AND OPERATED FAMILY COMPANY. Operating El Pollo Loco Inc. restaurants in California, Colorado, and Utah. Leemar United Group is commited to delivering best in-class experience to its customers and employees. Job Description Our Team Members are the heart and soul of our restaurants. Each and every one of our Team Members careers play a meaningful and critical role in the El Pollo Loco familia by providing excellent customer service daily to our guests! Company & Culture For over 35 years El Pollo Loco continues to dominate the market in delivering the citrus-marinated fire-grilled chicken. We opened our first restaurant in 1980 in Los Angels, and today we are over 450 restaurants strong and still growing! From our products to our people, we're truly amazing! Job Summary As a Team Member you may have multiple opportunities to learn different positions from being a Cashier where you will provide friendly courteous service by greeting each guest with a smile and making them feel welcome or you may be asked to run the drive-thru station and work with a team to deliver fast and efficient service. Maybe you will even have the opportunity to fire up the grills and help cook our chicken fresh or even learn how to prepare our delicious salsa and marinate our chicken. Job Detail Work Hours: Full-Time and Part-Time hours are available Career Advancement/Career Plan: We promote heavily from within, so from a Team Member you can develop to become a Shift Leader, Assistant Manager, General Manager, and beyond! Work Attire: EPL logo'd shirt will be provided, black pants or jeans and nonslip shoes are required Requirements: Experience: No experience is required, however, one or more years of experience in a restaurant or customer service position and/or one or more years of restaurant cooking experience is preferred Education: No education is required, however a High School diploma or equivalent (GED) is preferred Communication: Ability to speak and read English is preferred (second language is a plus). Ability to speak efficiently with external customers is required. Competencies: Kitchen, customer service skills, time-management and experience entering orders into Point-Of-sales (POS) system is preferred. Food Handler Card: A Food Handler Card is required where applicable. Physical Demands: A Team Member regularly stands, talks, hears, uses close and distant vision, tastes, or smell, and repetitively uses their hands to reach/handle/feel/grasp objects. The position occasionally stoops/kneels/crouches/crawls and may be required to lift objects up to 40lbs. Benefits/Perks: What's in it for you! We offer eligible Employees the following Benefits/Perks: Flexible scheduling: Full-Time or Part-Time Medical + Dental + Vision Insurance Meal Discounts Ticket Discounts Bonuses Hiring immediately!

Job Details Unit 107 500 E Foothill Blvd - Rialto, CADescription NOW HIRING!! STARTING AT $16.50 AN HOUR. Established in 1952, Baker's is America's First Twin Kitchen serving a delicious mix of American and Mexican Food at 39 locations across the Inland Empire. One thing that sets us apart from the rest is the best-in-class service provided by our Team Members. We value each and every one of them and show our gratitude by providing the following benefits: Free Meals Tuition Discounts Paid Sick Leave Service Time Bonus Program Safety Incentive Prizes Employer Matching 401(k) Plan Medical, Dental and Vision Benefits Voluntary Life, Accident and Critical Illness Insurance Pet Insurance Employee Assistance Program Service Time Awards Do we have your attention now? If so, then you should know that we are seeking energetic individuals who are eager to work and who wish to represent the Baker's brand with pride. We expect you to: Be friendly and outgoing Have excellent customer service skills Maintain a positive attitude when working under pressure Be dependable and punctual Have a willingness to learn and grow with the company Baker's is committed to the development of talent from within. Career advancement opportunities to key management positions such as Crew Leader, Assistant Manager, and General Manager are always available. If you have what it takes to become a part of this elite group, click the Apply button below to get started. Baker's is proud to be an equal opportunity employer who embraces the diversity and individuality of each one of our Team Members and Applicants. We are committed to maintaining a safe and inclusive work environment for all. Qualifications The position of Crew Person is responsible and accountable for successful performance of tasks within an assigned unit at Baker's Burgers. The Crew Person has the responsibility to provide industry leading guest service, prepare food and beverages to company expectations, maintain unit's cleanliness and meet all local, state, and federal health guidelines. Always maintains a positive attitude with guests, vendors, and fellow team members. Duties & Responsibilities Provide excellent guest service. Nothing is more important than being courteous, friendly, helpful, and prompt in the attention given to guests. Work assigned station(s) accurately and productively. Each guest should receive prompt, accurate, fresh food in a friendly environment. Ability to communicate effectively and in a friendly manner with guests, co-workers, and supervisors. Required to stand for long periods of time. Frequent bending, kneeling, squatting, twisting, reaching and over shoulder reaching. Regular lifting of up to 50 pounds. Exposure to noise, including use of headset device to interact with guests and co-workers. Able to move throughout the unit to assist guests and co-workers as necessary. This partial Position Description is not intended to be and should not be construed as an all-inclusive list of responsibilities, skills or working conditions associated with the position. While it is intended to accurately reflect the Crew Person position activities and requirements, Management reserves the right to modify, and/or remove duties and assign duties as necessary.

A LOCALLY OWNED AND OPERATED FAMILY COMPANY. Operating El Pollo Loco Inc. restaurants in California, Colorado, and Utah. Leemar United Group is commited to delivering best in-class experience to its customers and employees. Job Description Our Team Members are the heart and soul of our restaurants. Each and every one of our Team Members careers play a meaningful and critical role in the El Pollo Loco familia by providing excellent customer service daily to our guests! Company & Culture For over 35 years El Pollo Loco continues to dominate the market in delivering the citrus-marinated fire-grilled chicken. We opened our first restaurant in 1980 in Los Angels, and today we are over 450 restaurants strong and still growing! From our products to our people, we're truly amazing! Job Summary As a Team Member you may have multiple opportunities to learn different positions from being a Cashier where you will provide friendly courteous service by greeting each guest with a smile and making them feel welcome or you may be asked to run the drive-thru station and work with a team to deliver fast and efficient service. Maybe you will even have the opportunity to fire up the grills and help cook our chicken fresh or even learn how to prepare our delicious salsa and marinate our chicken. Job Detail Work Hours: Full-Time and Part-Time hours are available Career Advancement/Career Plan: We promote heavily from within, so from a Team Member you can develop to become a Shift Leader, Assistant Manager, General Manager, and beyond! Work Attire: EPL logo'd shirt will be provided, black pants or jeans and nonslip shoes are required Requirements: Experience: No experience is required, however, one or more years of experience in a restaurant or customer service position and/or one or more years of restaurant cooking experience is preferred Education: No education is required, however a High School diploma or equivalent (GED) is preferred Communication: Ability to speak and read English is preferred (second language is a plus). Ability to speak efficiently with external customers is required. Competencies: Kitchen, customer service skills, time-management and experience entering orders into Point-Of-sales (POS) system is preferred. Food Handler Card: A Food Handler Card is required where applicable. Physical Demands: A Team Member regularly stands, talks, hears, uses close and distant vision, tastes, or smell, and repetitively uses their hands to reach/handle/feel/grasp objects. The position occasionally stoops/kneels/crouches/crawls and may be required to lift objects up to 40lbs. Benefits/Perks: What's in it for you! We offer eligible Employees the following Benefits/Perks: Flexible scheduling: Full-Time or Part-Time Medical + Dental + Vision Insurance Meal Discounts Ticket Discounts Bonuses Hiring immediately!

Job Details Bakers Burgers Inc - Riverside, CA Full TimeDescription We are seeking a highly organized and customer oriented Catering Coordinator is responsible for managing the entire catering process, from initial client inquiries to order delivery and event setup, ensuring a seamless experience and high customer satisfaction. This role involves working closely with clients to understand their event needs, providing menu recommendations, processing accurate orders, and coordinating delivery logistics to ensure timeliness and food quality. Major Duties & Responsibilities: 1.1. Coordinate catering orders from initial inquiry through to delivery and setup, ensuring customer satisfaction at every step 1.2. Work closely with clients to understand their event needs and menu preferences, providing recommendations as necessary 1.3. Process orders and ensure accuracy in menu selection, quantities, and special requests 1.4. Manage delivery logistics, ensuring orders are delivered on time and in optimal condition 1.5. Maintain strong relationships with repeat catering clients and actively pursue new business opportunities 1.6. Handle inquiries via phone, email, and in-person, providing timely and professional responses 1.7. Collaborate with kitchen and operations teams to ensure smooth execution of orders. 1.8. Monitor catering inventory to ensure sufficient stock and timely ordering of supplies. 1.9. Assist in event set-up and breakdown as needed, ensuring the highest standards of presentation. 1.10. Maintain detailed records of all catering orders and communicate any changes or updates to relevant parties. 1.11. Promote special catering offers and seasonal menu items to clients. Qualifications Qualifications: Previous experience in catering coordination, hospitality, or customer service preferred. Strong organizational skills and attention to detail. Excellent verbal and written communication skills. Ability to manage multiple projects and prioritize tasks effectively. Proficiency with Microsoft Office Suite and catering management software (preferred). Ability to work in a fast-paced environment and maintain a positive attitude. Flexibility to work evenings, weekends, and holidays as needed. A passion for food and customer service. Benefits: Competitive salary. Health, dental, and vision benefits. Paid time off. Employee discounts. Opportunities for growth and advancement within the company. If you are passionate about providing top-tier catering services and have a knack for event coordination, we encourage you to apply and become a key player in our growing team at Baker's Drive Thru!

Directs and manages the Company's external reporting (including but not limited to Forms 10-K, 10-Q, 8-K and Annual Proxy Statement) and technical research and implementation of accounting issues to ensure compliance with US GAAP and SEC reporting requirements. Supports accounting, finance and potentially other groups in the correction of identified control weaknesses and the implementation of efficiency opportunities related to Sarbanes Oxley. Manages the Company's stock option program and cash forecast / debt borrowings and repayments and interest payments. ESSENTIAL DUTIES AND RESPONSIBILITIES: Directs and manages the preparation and maintains support for all areas of our external reporting process, such as EPS calculations, balance sheet, income statement, statement of cash flows, and statement of stockholders' equity. Prepares technical accounting memos for management conclusions and quarterly/year-end audit purposes. Maintains, updates and evaluates new accounting policies. Researches, evaluates, and documents technical accounting and external reporting implications of complex and non-standard transactions, as well as general corporate accounting matters. Supports Company transactional efforts to ensure proper accounting treatment. Supports the SOX compliance and implementation assisting the accounting, finance and potentially other groups in the implementation of identified control weaknesses and efficiency opportunities. Manages stock options/restricted stock administration function and ensures compliance with FAS 123R. Manages the overall responsibility for the recording, maintenance and reporting of fixed asset accounting records. Oversees the cash forecast / debt borrowings and repayments and interest payments and debt covenant compliance. Manages and supports accounting with project management. Leads or participates in special projects as necessary. Interacts professionally and ethically, constructively participating as a collaborative team member or leader in pursuit of common goals. 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: BA/BS degree required, preferably in Accounting or related field. Minimum of 7+ years' Public Accounting experience required, preferably in the restaurant/retail/hospitality industry and/or Big 4/large accounting firms. Extensive knowledge, US GAAP, SEC reporting and internal control processes. Exceptional organizational and problem-solving skills and commitment to a high level of accuracy. License/Certifications: CPA required. Knowledge, Skills, and Abilities: Experience with successfully recruiting, building, and developing a team (based on current and future needs). 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. Ability to work at the Support Center consistent with the hybrid work policy.

Job Details Bakers Burgers Inc - Riverside, CADescription Baker's Drive Thru is looking for a dynamic and experienced Catering Manager to lead and expand our catering operations. This role requires a strategic thinker with strong leadership skills to oversee the entire catering process, from business development to execution. The Catering Manager will be responsible for growing our catering sales, managing client relationships, ensuring operational excellence, and maintaining high standards of food quality and customer service. 1. Catering Manager - Major Duties & Responsibilities 1.1. Develop and execute strategies to grow the catering business, including targeted outreach to corporate clients, schools, community organizations, and event planners. 1.2. Identify new business opportunities, build strong relationships, and drive repeat business through exceptional service and engagement. 1.3. Collaborate with the marketing team to create and implement promotional campaigns, special events, and community partnerships to increase brand awareness and sales. 1.4. Oversee the entire catering process, from initial inquiry to event execution, ensuring accuracy, efficiency, and top-tier customer satisfaction. 1.5. Work closely with kitchen staff and logistics teams to coordinate food preparation, order fulfillment, and timely delivery. 1.6. Conduct post-event evaluations with clients to access satisfaction, address feedback, and identify areas for continuous improvement. 1.7. Monitor catering sales performance, set revenue goals, and analyze key performance metrics to drive growth. 1.8. Develop and manage catering budgets, optimizing costs while maintaining quality and service excellence. 1.9. Maintain detailed records of catering sales, client interactions, and order history for reporting and data driven decision-making. 1.10. Maintain detailed records of all catering orders and communicate any changes or updates to relevant parties. 1.11. Promote special catering offers and seasonal menu items to clients. 1.12. Work with Marketing Team to brainstorm and assist in the development of creative ideas, marketing campaigns. Qualifications Qualifications: 3.1. 3+ years' experience in catering management, hospitality, or food service leadership, with a proven track record of driving sales and managing large- scale operations. 3.2. Strong ability to lead, inspire, and develop a high-performing catering team in a fast-paced environment. 3.3. Proficient with Microsoft Office Suite and catering management software. (preferred_ 3.4. Flexibility to work evenings, weekends, and holidays as needed. 3.5. Exceptional interpersonal and negotiation skills, with a passion for exceeding client expectations. 3.6. Analytical skills paired with great attention to detail. 3.7. Very strong communication skills, including written, verbal, and presentation. Benefits • Competitive salary with performance-based incentives. • Health, dental, and vision benefits. • Unlimited PTO. • Employee discounts. • Career growth opportunities within Baker's Drive Thru. If you are a results-driven leader with a passion for catering and customer service, we invite you to join our team and help take Baker's Drive Thru catering to the next level!

The Test Kitchen Manager is responsible for overseeing all day-to-day operations of El Pollo Loco's on-site test kitchen, ensuring it runs smoothly, efficiently, and at the highest culinary standards. This role combines strong culinary expertise with organizational leadership, managing everything from ingredient prep and equipment maintenance to external culinary activations and detailed documentation. The Test Kitchen Manager plays a key role in supporting innovation, maintaining operational excellence, and partnering with the Culinary Team to bring new menu ideas to life. ESSENTIAL DUTIES AND RESPONSIBILITIES: Oversee all day-to-day activities in the on-site test kitchen, including food deliveries, ingredient prep, build line set-up and tear-down, and end-of-day clean-up. Support showings and events by collaborating with the Culinary team to coordinate weekly internal tastings as well as large-scale showings for franchisees, agencies, and external partners. Serve as project lead for all external culinary events and activations, managing logistics, ingredient ordering, staffing, on-site execution, and post-event wrap-up. Partner with Sr. Director of Culinary in new product idea generation, iterations, and initial testing for Culinary and Marketing leadership. Manage equipment upkeep, sanitation, and overall organization of the test kitchen to ensure readiness and compliance with food safety standards. Maintain meticulous records of testing processes, recipe formulations, and product specifications to support future use and scalability. Coordinate and manage ingredient testing with Culinary Team members, ensuring accuracy and consistency in results. QUALIFICATIONS - EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job, with or without a reasonable accommodation. Reasonable accommodations 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: Bachelor's degree in Culinary Arts, Food Science or a related field required. Minimum 10+ years of experience in a professional kitchen, restaurant, or media test kitchen, with proven experience in recipe development and culinary operations. Prior experience managing kitchen operations, events, or activations strongly preferred. License/Certifications: Food Handler's Certification required; ServSafe Manager Certification preferred. Knowledge, Skills, and Abilities: Strong culinary background with experience in recipe development, cooking techniques, and food science. Effective leadership, communication, and interpersonal skills with the ability to guide and collaborate across teams. Skilled at troubleshooting recipe failures, production challenges, and logistical issues under pressure. Strong working knowledge of various types of kitchen equipment, with the ability to quickly learn new tools and technologies. Meticulous approach to testing, documentation, and adherence to food safety protocols. Ability to manage multiple projects, prioritize tasks, and maintain a highly organized and sanitary workspace. Ability to work at the Support Center consistent with the hybrid work policy.

The Brand Product Marketing Manager is a strategic leader responsible for marketing innovation and activation strategy, by working cross-functionally to drive, influence, lead and consult through marketing initiatives and the 4D Process (Discover, Dream, Design, Deliver). ESSENTIAL DUTIES AND RESPONSIBILITIES: Develop and execute marketing calendar to achieve sales and transaction goals around new product innovation Implement brand strategy, build distinctive creative briefs, and new product innovation to establish a 1-2-year pipeline of consumer-driven ideas. Responsible for delivering new brand insights and innovations for products/offers using the 4D process, from concept to launch. Unlock growth opportunities into new category entry points resulting in increased sales, positive brand awareness, and consumer sentiment. Develop go-to-market plans for new products, promotions, and other calendar initiatives including strategy and naming. Lead communication strategy for new products in assigned area, including with operations and franchise partners, as well as in the media. Promote new products/offers to key stakeholder groups, including franchisees, department leaders and franchise business directors. Partner with internal creative team to execute merchandising initiatives and other brand activation initiatives. Partner with the Sr. Director, Marketing and Director, Business Insights & Customer Service to project program results, determine coupon discounts, identify success criteria/opportunities, and conceive new program concepts, providing data-based analysis and strategic recommendations. Develop and implement marketing strategies for new projects, menu changes, special menus, remodels, and rebranding campaigns. 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 with or without reasonable accommodations. Reasonable accommodations may 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: Bachelor's degree required; business degree preferred. Master's degree in business preferred. A minimum of five or more years of marketing, traditional and non-traditional brand management, or strategy planning experience. QSR or related industry experience is a plus. Demonstrated record of driving successful, high-impact brand strategies, understanding consumer behavior and market trends leading to impactful marketing initiatives. License/Certifications: Possess and maintain a valid driver's license. Knowledge, Skills, and Abilities: Demonstrated experience leading all aspects of product marketing from concept to launch. Experience successfully launching new products that drive transactions, topline sales and brand awareness across all multiple channels Big thinker with ability to develop and execute complex strategies with excellent attention to detail Strong project management skills with ability to develop timelines, manage multiple and varied projects, prioritize competing, time sensitive requests and lead cross-functional teams Ability to develop impactful innovation and marketing briefs that inspire culinary and creative partners Strong communication skills and ability to effectively communicate with and influence internal and external business partners. Self-starter with ability to prioritize and plan work assignments and work under pressure of frequent and tight deadlines. High level of proficiency with technology including Microsoft Office Suite applications, customized database applications, and internet research tools. Ability to work at the Support Center consistent with the hybrid work policy.

The Senior Manager of New Restaurant Opening (NRO) is responsible for coordinating and executing all aspects of multiple new restaurant openings for both company-owned and franchise locations, from initial phase of development to successful restaurant opening; ensures operational readiness and cost effectiveness. This role bridges the efforts between Restaurant Development, Operations, and Training to ensure each new restaurant is fully equipped, staffed, and ready to deliver exceptional guest experiences on opening day. The NRO Sr. Manager serves as the operational lead from construction handoff through training launch, ensuring each restaurant opens on time, on budget, and to El Pollo Loco's brand standards. ESSENTIAL DUTIES AND RESPONSIBILITIES: Company Operations Manage and monitor pre-opening budgets and partner with Operations leaders on opening and post-opening financials. Collaborate with Development to track project timelines and opening dates, ensuring proactive communication with the Operations teams. Oversee and place all opening orders, including cleaning supplies, setup materials, food and packaging, office supplies, and uniforms. Ensure Operations teams are hiring and training restaurant staff according to opening schedules. Review and interpret building and kitchen drawings, equipment schedules, and layouts to ensure accuracy. Conduct construction walk-throughs ensuring necessary kitchen equipment is present, correct, and set up for use. Oversee punch list completion and ensure all outstanding items are resolved before training begins. Drive operational readiness, including equipment setup, staffing progress, marketing materials, and performance metric preparation. Confirm each restaurant is 100% ready for the Training/Strike Team to begin employee onboarding and training. Ensure back-office systems, forecasting tools, and operations technology is fully configured and functional prior to restaurant opening. Coordinate scheduling of safety, security, and customer services classes prior to restaurant opening. Leads the coordination of cross-functional activities and timelines related to NROs for company-owned and franchise restaurants while ensuring seamless execution and alignment. Coordinate opening day activities with the marketing department. Conduct post-opening evaluations to identify opportunities for process improvement. Manage and update NRO and remodel programs and guidebooks. Provide operations expertise and consultation on restaurant remodel projects. Franchise Support Provide consultation and support to new and existing franchise operators through all pre-opening milestones while ensuring adoption and adherence to company brand standards. Track NRO progress and keep Franchise Business Directors and other partners informed of new developments while requesting assistance as needed. Partner with Franchise Business Directors to ensure franchise operators are prepared for training and opening. Review franchisee building and kitchen drawings to verify design compliance and operational functionality. Ensure franchise operators order the correct equipment packages and receive all relevant SOPs, training materials, and guidance. QUALIFICATIONS - EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS: To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job, with or without a reasonable accommodation. Reasonable accommodations 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: Bachelor's degree preferred, or equivalent experience in restaurant operations, project management, or related field. Minimum 3 years+ of experience as a New Restaurant Opening (NRO) Coordinator or Manager, or as a multi-unit Restaurant District Manager with direct experience managing multiple NROs. Proven track record of successfully managing new restaurant openings and/or remodels with experience working with both company-owned and franchise restaurants. License/Certifications: N/A Knowledge, Skills, and Abilities: Strong understanding of restaurant operations and new restaurant opening processes. Ability to read and interpret construction drawings, kitchen layouts, and equipment schedules. Excellent project management, organizational, and problem-solving skills. Strong communication and relationship-building skills across cross-functional teams. Financial acumen with the ability to manage and track budgets effectively. High attention to detail with the ability to manage multiple projects simultaneously. Strong knowledge of food safety, operational readiness, and brand execution standards. Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint) and project tracking tools. Ability to report to the Support Center as required for cross-collaborative work with business partners and other corporate functions. Ability to travel extensively across multiple markets (up to 70% of the time).

Job DescriptionDescription: As a Guest Service Associate, you'll interact with guests and support daily restaurant operations by taking orders, serving food, maintaining cleanliness, and restocking supplies to ensure a welcoming and efficient environment. Key Responsibilities Greet guests with a friendly attitude and assist with food orders Maintain knowledge of the menu and answer guest questions Keep the dining area, patio, and restrooms clean and well-stocked Follow proper food safety, hygiene, and cash handling procedures Assist with restocking and cleaning tasks as needed Support new team member training and follow company policies Qualifications Restaurant or retail experience preferred Strong communication and basic math skills Must be able to lift up to 30 lbs and stand for extended periods Flexible availability, including nights, weekends, and holidays Reliable transportation required Work Environment Fast-paced restaurant setting with indoor and outdoor duties. Exposure to kitchen equipment, cleaning supplies, and varying temperatures. Must be able to work closely with a team and handle multiple tasks efficiently. Requirements: