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EL POLLO LOCO Shift Leader in Henderson, Nevada

POSITION:Shift Leader

SCHEDULE: Regular, Full-Time hours, plus some Overtime may be expected

LOCATION:Las Vegas, NV

SALARY: $17.50-19.00 per hour, dependent on experience

TO APPLY: Direct Link - https://www.elpolloloco.com/careers/

Please note, employers may close jobs on the website at any time.

SUMMARY:

Have you ever envisioned leading a team to success or dared to help manage a million-dollar business? Well heres your opportunity to live the dream! Put your team-building skills to the test and bring us your passion, energy and strong customer service skills. Well provide you with an awesome training program, great mentors and an exceptional team that will help you launch your career. The rest is up to you!

  • Career Advancement/Career Plan: We promote heavily from within, so from a Shift Leader you can develop to become an Assistant Manager, General Manager, Area Leader, and beyond!
  • Work Attire: EPL logo'd shirt will be provided, black slacks and no-slip shoes required

MINIMUM/PREFERRED REQUIREMENTS:

  • Experience: Have to be an EPL Crewmember certified on all EPL SPECS positions or have 1 or more years of restaurant supervisory experience.
  • Education: High school diploma or equivalent (GED) preferred. Upon hire has to pass the EPL Food Safety Audit (FSA) class.
  • Communication: Excellent written and verbal English communication skills (second language a plus)
  • Competencies: Basic math and computer skills, and strong customer service skills
  • Food Handler Card: Have a Serve Safe Certificate at time of hire or obtain a Serve Safe Certificate, where applicable

JOB RESPONSIBILITIES/DUTIES:

  • Provides oversight to Crew members in the absence of the General Manager or Assistant Manager. Coaches, directs, recognizes outstanding behavior, and establishes priorities for Crew members during their shift.
  • Trains Crewmembers on policies and procedures, ensuring compliance with food safety, security, quality and cleanliness standards
  • Opening and/or closing the restaurant
  • Creating and ensuring superior guest experiences
  • Contributing to the achievement of cost and profit goals
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