Our restaurants are only the tip of the flame! If you’re looking for a fast-paced, innovative and welcoming workplace then a career with our Familia is right for you.
What’s in it for you!
- Hybrid work schedule
- Competitive pay and bonus
- Medical + Dental + Vision Insurance
- 401(K) Plan with match and immediate vesting
- Flexible Spending Accounts
- Vacation + Sick Pay + 12 Paid Holidays
- Dog friendly office
- Amazing office culture
- Free El Pollo Loco food (Dine Out Card) + Restaurant Discount
- Discounts on theme parks, movie tickets, sports events, hotels and more…
POSITION PURPOSE:
The Sr. Manager of Operations Services – Food & Menu Process Integration is responsible for leading food and menu integration and simplification initiatives across the brand. This role is accountable for successfully implementing new product and menu tests and collaborating with cross functional business partners in Marketing, Supply Chain, IT, QA, Consumer Analytics and Facilities to ensure the tests are properly vetted prior to system launch. This role is also responsible for driving kitchen efficiency by reducing operational complexity and implementing scalable solutions that improve production flow, optimize labor deployment, and maximize equipment utilization. The role also supports inventory management system integration to align with evolving menu and operational strategies.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Lead all aspects of food and menu testing, from planning through evaluation, ensuring tests are well-executed, operationally feasible, and aligned with brand goals.
- Manage all aspects of system wide Module rollouts, including training programs for all Menu Test Restaurants, Area Leaders, and Company/Franchise Directors and Franchisees.
- Support post-test operationalization and menu process integration including implementation planning and execution.
- Drive continuous improvement of production flow strategies that streamline kitchen operations, reduce complexity, and improve execution speed across all restaurant formats.
- Evaluate, test, and optimize equipment to support efficiency and scalability in kitchen operations.
- Collaborate with Culinary Innovation and Supply Chain teams to manage and rationalize SKU count, maintaining operational simplicity while supporting innovation and guest satisfaction.
- Drive prep process simplification by identifying labor-saving techniques, standardizing procedures, and introducing tools that reduce back-of-house complexity.
- Lead initiatives on restaurant food and paper cost controls, including general work content for all tasks, generating optimal food standard tables, setting par levels, managing the inventory management system, and processing and accounting of food and paper costs.
- Serve as subject matter expert to various cross-functional groups during the execution of all food-related initiatives for the Operations Services team.
- Exercise independent judgment in developing, maintaining, and executing innovative menu items, from ideation through testing, documentation, and execution.
- Expertly manages system wide execution of new product and program rollouts, ensuring restaurant visits take place, that data is collected, and that there is follow through on rollout execution.
- Solicit and assess feedback from Field Operations Leadership and develop action plans for continuous improvement on menu tests and system rollouts and other Operations processes.
- Manage and supervise direct reports in accordance with EPL’s policies.
- Work cross-functionally across the broader Operations Services group to perform 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:
High school diploma or equivalent, and 6-8 years related experience and/or training – including 2-6 years of experience supervising a team. 2+ years of recent working experience in Restaurant Operations, highly desirable.
License/Certifications:
- Must possess and maintain a valid driver's license.
- Current ServSafe certification required.
Knowledge, Skills, and Abilities:
- Proven experience leading cross-functional initiatives that enhance kitchen efficiency, reduce operational complexity, and drive process improvement in a restaurant or foodservice environment.
- Experience with successfully recruiting, building, and developing a team (based on current and future needs.
- Strong, proven project management skills with the ability to lead end-to-end initiatives from concept through execution.
- Must be decisive and able to make fact-based decisions.
- Strong analytical and problem-solving mindset and skills; meticulous attention to detail and exceptional proofreading and editing abilities.
- Ability to anticipate needs, innovate, multi-task and excel in a fast-paced environment.
- Ability to read, write, and interpret complex reports, documents and correspondence.
- Ability to effectively communicate with internal customers and external business partners.
- 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.
- 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 travel locally within Southern California and to out-of-state restaurant locations, as needed by car or airplane and work at the Support Center consistent with the hybrid work policy.
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.
#LI-Hybrid
Hiring Min Rate
115,000 USD
Hiring Max Rate
125,000 USD
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