Jobs · Management · Washington

Certified Shift Manager $20.15-$25.75 an hour

McDonald's · Mount Vernon, WA · 1 mo ago
Management$20.15–$25.75/hrInternship

About the role

The role involves leading shifts every week to ensure customers receive a fast, accurate, and friendly experience. Shift Managers oversee the team and other managers during a shift, ensuring quality, service, and cleanliness standards are met. They also manage inventory, daily maintenance, and crew scheduling.

Responsibilities

  • Plan and monitor shifts to ensure team meets McDonald’s standards.
  • Communicate with the next Shift Manager to prepare for their shift.
  • Ensure compliance with food safety regulations.
  • Manage inventory and daily maintenance.
  • Train and supervise the team.
  • Meet and exceed departmental targets.
  • Ensure safety and security protocols are followed.

Requirements

  • Previous leadership experience, preferably in a restaurant, retail, or hospitality setting.
  • Positive attitude and ability to work in a fast-paced environment.
  • Flexible schedule and willingness to work varied hours.
  • Must be 18 years or older.

Qualifications

Must maintain reliable and dependable attendance. No specific educational qualifications are required, but previous management experience is preferred.

Skills

  • Strong leadership and communication skills.
  • Ability to handle multiple tasks simultaneously.
  • Attention to detail for maintaining quality and cleanliness.
  • Effective problem-solving and decision-making abilities.

Benefits

  • 1 week paid vacation after 1 year of employment.
  • Opportunities for education through Archways to Opportunity, including high school completion, college tuition assistance, and English classes as a second language.
  • Medical, dental, and vision coverage.
  • Short- and long-term disability, life, and accident insurance.
  • Free meals and uniforms.

Pay

The pay range for certified managers is $20.15-$25.75 per hour.

Schedule

Shifts are typically scheduled based on the needs of the restaurant and the individual's availability.

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