Restaurant Manager: Pollo Regio in Lewisville

Pollo Regio's Lewisville restaurant manager role leads the daily operation of a full-time restaurant position in Lewisville, Texas. The manager coordinates service, product quality, staff performance, inventory, sanitation, safety, and cost control. Customer satisfaction and consistent restaurant standards sit alongside the financial and people responsibilities. The Lewisville restaurant manager role includes shift supervision, guest-service recovery, team feedback, and corrective action when operating standards fall short. Pollo Regio requires prior restaurant management experience, customer-service management experience, food and wine knowledge, English proficiency, and computer literacy. The position also calls for leadership, financial management, restaurant software, and the ability to maintain a positive working environment. Employment type: Full-Time Location: Lewisville, TX Work: Restaurant operations, guest service, team leadership, inventory, sanitation, safety, and cost control Candidates applying for the Lewisville position need restaurant management experience and a clear account of their customer-service, leadership, and financial-control work. The role also requires English proficiency, computer literacy, and the ability to work with restaurant management software. Daily Restaurant Operations Pollo Regio assigns the manager responsibility for coordinating the entire restaurant operation. The work includes organizing and supervising shifts, monitoring service, checking product quality, forecasting consumption, maintaining inventory, controlling costs, and reducing waste. The manager responds to customer complaints and takes corrective action when an operating issue affects service or standards. The position connects front-of-house activity with the systems that keep a restaurant running. Daily decisions cover staffing, product availability, sanitation compliance, safety rules, and the public presentation of the brand. The manager also promotes the brand and maintains a positive workplace through visible leadership. Coordinate restaurant operations and supervise shifts Resolve customer complaints and protect service quality Forecast consumption and maintain inventory Monitor sanitation and safety compliance Control costs, limit waste, and initiate corrective actions Promote the brand and lead by example Guest Service And Team Leadership Guest service is a central part of the restaurant manager's work. The manager responds to customer concerns, maintains service standards, and keeps the team focused on a consistent dining experience. Customer-service management experience supports the decisions required when a complaint, delay, or quality issue reaches the floor. Staff leadership includes setting expectations, supervising performance, providing feedback, and keeping team members productive. The manager's communication and motivational skills shape the working environment during busy service periods. Strong people skills matter alongside accountability because the role combines daily coaching with operational authority. Inventory planning starts with estimating consumption and forecasting requirements. The manager tracks what the restaurant needs, maintains available products, and addresses waste before it affects cost or service. Financial management skills support decisions about purchasing, productivity, and operational corrections. Sanitation and safety rules apply across the restaurant's food, service, and work areas. The manager monitors compliance, acts on problems, and keeps standards connected to everyday shift activity. Food and wine knowledge, computer literacy, and familiarity with restaurant management software support the technical side of the position. Experience And Education Pollo Regio requires proven restaurant management experience and demonstrated customer-service management experience. The qualification profile also calls for strong leadership, motivational and people skills, acute financial management skills, English proficiency, and the ability to work with restaurant management software. A culinary school diploma or a bachelor's degree in Business Administration meets the stated education path. Restaurant managers who handle the role's customer, staff, product, and financial duties need to communicate clearly, follow through on decisions, and keep several operating priorities aligned during a shift. Compensation And Team Support Pollo Regio lists medical, dental, vision, and life insurance for the position. The package also includes a 401(k) with a company match, vacation days, floating holidays, Thanksgiving and Christmas Day holidays, and an employee food discount at stores. Career development and growth opportunities are part of the stated employment package. The restaurant job carries a broad operating remit, so professional development connects to service leadership, inventory control, team performance, and financial management. Lewisville gives this restaurant manager role a defined local workplace while the responsibilities remain grounded in daily foodservice operations. The Lewisville position requires a manager who can handle guest concerns, staff performance, products, safety, and costs within the same operating day. Restaurant management work also includes the judgment to move from observation to action. A complaint requires a service response, a product problem requires a quality decision, an inventory variance requires investigation, and a sanitation issue requires correction. This work keeps those decisions connected to the restaurant's standards and financial needs. Pollo Regio's stated package adds long-term support through insurance, retirement matching, paid time away, holidays, food discounts, and growth opportunities. Those terms sit alongside the manager's daily responsibility for a clean, safe, productive operation. The Lewisville opening calls for a restaurant manager who can lead people, protect guest service, manage products and costs, and act on operating problems. Its requirements combine practical restaurant experience with education, communication, financial judgment, and software familiarity. #J-18808-Ljbffr Restaurants