575 Anton Blvd, Costa Mesa, CA 92626, USA
Job Description
Posted Friday, February 6, 2026 at 8:00 AM 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 + HSA Savings Account 401(K) Plan with match and immediate vesting Free El Pollo Loco food (Dine Out Card) + Restaurant Discount • Discounts on theme parks, movie tickets, sports events, hotels and more... POSITION PURPOSE
Lead, manage, and direct the Facilities Maintenance function to deliver best-in-class support to all El Pollo Loco company-operated restaurants. This role is accountable for service, responsiveness, quality, cleanliness, safety, and cost control while operating within approved budgets. The Director of Facilities is responsible for developing scalable systems, optimizing vendor performance, and protecting long-term asset value across the portfolio through disciplined facilities management and continuous improvement. ESSENTIAL DUTIES AND RESPONSIBILITIES
Facilities Strategy & Operations
Lead, manage, and establish the strategic direction for the Facilities Department, including defining annual goals and objectives. Serve as the single point of accountability for Facilities Department communications, coordination, and execution. Develop and own a formal facilities maintenance program, including standards, guidelines, processes, tools, and service models. Maintain estate-wide asset management practices, including asset registers, warranties, lifecycle planning, and capital replacement strategies. Design, develop, document, and continuously improve work systems and processes that ensure maximum productivity, scalability, and effectiveness of restaurant-level support. Conduct routine facility inspections and health checks to identify maintenance needs, safety hazards, and improvement opportunities. Partner closely with Operations leadership, including the Director of Company Operations, to ensure the highest standards of maintenance, operational efficiency, cleanliness, uptime, and guest experience. Prepare, manage, and maintain accountability for all Facilities-related budgets and spending, including Facilities Capital, Restaurant Repair & Maintenance Expense, and Capital/Special Project budgets. Lead capital maintenance and CAPEX planning related to asset life-extension, refurbishments, remodels, and new restaurant turnover into operations. Track spend versus budget and produce regular R&M, CAPEX, compliance, and performance reporting with cost-saving analysis. Monitor and evaluate restaurant utility usage and billings; research and recommend alternative utility providers, technologies, and programs to reduce operating costs. Manage all company-owned properties and closed/non-operating restaurants, ensuring compliance with landlord, municipal, ADA, and community standards. Lead relationships with external vendors, service providers, and contractors; establish performance standards and hold partners accountable for cost, service quality, responsiveness, and continuous improvement. Negotiate vendor and supplier contracts for facilities and services to support operating margin improvement and long-term profitability. Evaluate, audit, and consolidate service programs (HVAC, refrigeration, life safety, handyman, janitorial, and other trades) to optimize service levels and cost efficiency. Maintain a master database of maintenance needs, service programs, warranties, and vendor performance. Leadership & Team Development
Recruit, develop, coach, and lead the Facilities team. Establish clear roles, expectations, performance metrics, and service-level standards. Develop and deliver training programs, repair standards, and process manuals for facilities staff and restaurant operators. Safety, Compliance & Risk Management
Provide on-call and after-hours support for urgent facilities issues. Ensure compliance with Health Department, OSHA, Building & Safety, Fire, Waste Management, and ADA requirements. Maintain statutory documentation and manage property damage reporting and insurance claims. Corporate & Support Center Facilities
Oversee facilities management for corporate and support center location. Manage selection, purchase, utilization, and inventory of facilities supplies and equipment. 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
High school diploma/GED required, BS in Engineering or Construction Management preferred; Minimum 10 plus years related multi-unit facilities and project management experience in restaurant/retail/hospitality required. Proficiency at budgeting, plan review, construction cost accounting, and management of vendors/contractors. Experience in preparing business plans and presenting departmental plans and initiatives. License/Certifications
Possess and maintain a valid driver’s license. Knowledge, Skills, and Abilities
Strong leadership, communication, and stakeholder-management skills. Excellent oral and written communication skills, including the ability to prepare, review, and edit professional written communications with appropriate grammar, clarity, and accuracy. Highly organized with the ability to manage multiple priorities, function effectively under tight deadlines, and operate in a fast-paced environment. Detail-oriented and highly motivated, with the ability to set, manage, and achieve goals and objectives independently. Demonstrated ability to exercise sound, independent judgment on matters of significance to the company. Results-oriented mindset with a focus on continuous improvement and value creation. Strong working knowledge of facilities technology platforms; experience administering and optimizing ServiceChannel (CMMS), including work orders, asset data, reporting, and compliance tracking, strongly preferred. Ability to work extended schedules, including evenings and weekends as required, and provide on-call support based on business needs. Ability to travel locally within Southern California and to out-of-state locations as needed. 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.
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Posted Friday, February 6, 2026 at 8:00 AM 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 + HSA Savings Account 401(K) Plan with match and immediate vesting Free El Pollo Loco food (Dine Out Card) + Restaurant Discount • Discounts on theme parks, movie tickets, sports events, hotels and more... POSITION PURPOSE
Lead, manage, and direct the Facilities Maintenance function to deliver best-in-class support to all El Pollo Loco company-operated restaurants. This role is accountable for service, responsiveness, quality, cleanliness, safety, and cost control while operating within approved budgets. The Director of Facilities is responsible for developing scalable systems, optimizing vendor performance, and protecting long-term asset value across the portfolio through disciplined facilities management and continuous improvement. ESSENTIAL DUTIES AND RESPONSIBILITIES
Facilities Strategy & Operations
Lead, manage, and establish the strategic direction for the Facilities Department, including defining annual goals and objectives. Serve as the single point of accountability for Facilities Department communications, coordination, and execution. Develop and own a formal facilities maintenance program, including standards, guidelines, processes, tools, and service models. Maintain estate-wide asset management practices, including asset registers, warranties, lifecycle planning, and capital replacement strategies. Design, develop, document, and continuously improve work systems and processes that ensure maximum productivity, scalability, and effectiveness of restaurant-level support. Conduct routine facility inspections and health checks to identify maintenance needs, safety hazards, and improvement opportunities. Partner closely with Operations leadership, including the Director of Company Operations, to ensure the highest standards of maintenance, operational efficiency, cleanliness, uptime, and guest experience. Prepare, manage, and maintain accountability for all Facilities-related budgets and spending, including Facilities Capital, Restaurant Repair & Maintenance Expense, and Capital/Special Project budgets. Lead capital maintenance and CAPEX planning related to asset life-extension, refurbishments, remodels, and new restaurant turnover into operations. Track spend versus budget and produce regular R&M, CAPEX, compliance, and performance reporting with cost-saving analysis. Monitor and evaluate restaurant utility usage and billings; research and recommend alternative utility providers, technologies, and programs to reduce operating costs. Manage all company-owned properties and closed/non-operating restaurants, ensuring compliance with landlord, municipal, ADA, and community standards. Lead relationships with external vendors, service providers, and contractors; establish performance standards and hold partners accountable for cost, service quality, responsiveness, and continuous improvement. Negotiate vendor and supplier contracts for facilities and services to support operating margin improvement and long-term profitability. Evaluate, audit, and consolidate service programs (HVAC, refrigeration, life safety, handyman, janitorial, and other trades) to optimize service levels and cost efficiency. Maintain a master database of maintenance needs, service programs, warranties, and vendor performance. Leadership & Team Development
Recruit, develop, coach, and lead the Facilities team. Establish clear roles, expectations, performance metrics, and service-level standards. Develop and deliver training programs, repair standards, and process manuals for facilities staff and restaurant operators. Safety, Compliance & Risk Management
Provide on-call and after-hours support for urgent facilities issues. Ensure compliance with Health Department, OSHA, Building & Safety, Fire, Waste Management, and ADA requirements. Maintain statutory documentation and manage property damage reporting and insurance claims. Corporate & Support Center Facilities
Oversee facilities management for corporate and support center location. Manage selection, purchase, utilization, and inventory of facilities supplies and equipment. 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
High school diploma/GED required, BS in Engineering or Construction Management preferred; Minimum 10 plus years related multi-unit facilities and project management experience in restaurant/retail/hospitality required. Proficiency at budgeting, plan review, construction cost accounting, and management of vendors/contractors. Experience in preparing business plans and presenting departmental plans and initiatives. License/Certifications
Possess and maintain a valid driver’s license. Knowledge, Skills, and Abilities
Strong leadership, communication, and stakeholder-management skills. Excellent oral and written communication skills, including the ability to prepare, review, and edit professional written communications with appropriate grammar, clarity, and accuracy. Highly organized with the ability to manage multiple priorities, function effectively under tight deadlines, and operate in a fast-paced environment. Detail-oriented and highly motivated, with the ability to set, manage, and achieve goals and objectives independently. Demonstrated ability to exercise sound, independent judgment on matters of significance to the company. Results-oriented mindset with a focus on continuous improvement and value creation. Strong working knowledge of facilities technology platforms; experience administering and optimizing ServiceChannel (CMMS), including work orders, asset data, reporting, and compliance tracking, strongly preferred. Ability to work extended schedules, including evenings and weekends as required, and provide on-call support based on business needs. Ability to travel locally within Southern California and to out-of-state locations as needed. 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.
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