Assistant Manager

A Day in the Life of a Assistant Manager

You’re moving on up! Along with Shift Manager responsibilities, you’re now the right hand to your General Manager. You’ll participate in developing the team and growing the business and profitability of your restaurant. Specifically, you will be managing service and product execution, restaurant cleanliness, employee image, facility and equipment, safety and security, and positive guest experience. You exemplify personal leadership, people leadership, business leadership and brand leadership. This means you are someone who leads by example, accepts responsibility for mistakes, behaves as a coach and mentor and is sensitive to team morale. You’ve got hustle and work with a sense of urgency, have a commitment to food safety and you use your resources efficiently. Along with online management training courses you’ll gain knowledge and experience by working side by side with your General Manager.

Why Choose El Pollo Lco :

• Food Discounts
• Flexible work schedule
• Leadership and Growth opportunities
• Paid sick leave
• Health Benefits (Medical, Dental, Vision & More) for those eligible

We're Looking For:

• At least 18 years old
• High School Diploma or G.E.D required
• Able to pass a background security check
• 2 year of restaurant management or restaurant experience preferred
• Proven track record exhibiting core leadership competencies as outlined in the Farmer Boys Management Competency Model
• Able to read, speak, take direction and comprehend written instructions in the English language
• Physically required to stand (up to 4 hours at a time), walk, bend, and lift up to 65 pounds. Approximately 99% of time is spent in a standing and/or walking mode
• Must be able to present State or County mandated Food Handler Card within the time allowed for the specific State or County

It started with a mother’s recipe and one man’s desire for a quality chicken dinner after a hard day’s work. Over 40 years later, we still grill our chicken the same way, citrus marinated and grilled low and slow over an open flame. In that time, we’ve fed families, connected cultures and have become a Southern California institution.