Quick. Inquired in store. Was told to apply on-line due to my experience. Applied and contacted within 2 hours. Did phone interview and then face to face within 2 days. Face to face consisted of relevant math questions on labor and inventory. Then had to count out a mock register. Once those were passed had a half hour interview. 2 days later did an in store experience interview. Worked the line and then asked questions by store GM. All in all a very direct line of interview question. You need to know your stuff and leave ego at the door. This is an overcrowded industry of "qualified" prospects. Portillo's interview process just seemed to be one that was looking for long-term and mature managers. I respect the hell out of that. The in store interview was awesome and, at times, overwhelming. I took to the operations like a fish in water. Knowing where orders were to go as they progressed. Feeling and performing tasks in a highly upbeat manner. The intimidating aspect was the drive thru management. Didn't quite understand it as the one person operating part of it spoke with some difficulty due to accent. I was not worried too much because it just takes time to learn and understand the functional operation behind it. Did not have to meet with any top management or executives. Overall, standard interview steps that logically progressed. A great interview experience.

Multiple step, starting Restaurant GM panel, to Market Manager, to Working Interview, to HR and VP interview. Most are internet panel interviews, minus the on-site working interview. They focus on your ability to develop talent and how you did it.