General Manager

Requirements

The General Manager (GM) role requires previous management experience, preferably in high volume locations within quick service restaurants or hospitality. Candidates must be at least 21 years old and bilingual is highly desirable.

What You’ll Do

• Lead & Develop the Team
• Hire, train, and develop a strong, effective team of managers
• Set clear expectations and hold the team accountable
• Coach and motivate managers and crew regularly to improve performance
• Lead performance reviews and handle disciplinary actions as necessary
• Build a positive, inclusive, and high-performing culture through constructive feedback and recognition
• Operations Oversight
• Keep daily operations running smoothly through observing and coaching
• Maintain store KPI's for optimum performance (OEPE, KVS, FoB, labor, etc.)
• Support managers in hitting service goals and proactive problem solving, reacting to the danger zones
• Ensure all pre-shift checks, travel paths and DSPT expectations are followed
• Execution of all policies, procedures, programs and systems
• Safety, Cleanliness & Compliance
• Enforce food safety, sanitation, and hygiene protocols
• Ensure compliance with health department regulations and labor laws
• Conduct audits and inspections to maintain operational standards
• Maintain a clean and organized restaurant environment
• Communication & Issue Resolution
• Facilitate regular manager meetings to ensure alignment of goals, communicate upcoming changes and gather feedback on opportunities for improvement
• Communicate effectively with team members, upper management, and vendors
• Resolve conflicts and operational issues promptly and professionally
• Financials & Reporting
• Ensures achievement of all restaurant objectives while following company guidelines
• Oversees deposits and safe counts
• Maintains hourly and daily sales, labor, and food cost metrics
• Reviews department specific reports to spot trends and opportunities
• Develops and implements plans for improvement
• Drives profitability through continuous improvement and guest satisfaction
• Reads and understands P&L and other financial reports to identify trends and opportunities for profitability
• Maximizes profit targets
• Work Environment & Schedule
• Requires 80% standing and walking in a restaurant; 20% administrative
• Required lifting up to 30 pounds
• Night, weekend and holiday availability required
• Comfortable working in a fast-paced, high-volume environment
• Reports to the Area Supervisor
• Direct reports include shift and department managers, crew trainers and crew

What You’ll Need

• General Must be at least 21 years of age
• Bilingual (Spanish) highly desirable
• Education High school diploma or equivalent preferred, but not required
• College degree preferred, but not required
• Training Fred 1-6, Crew Trainer Verification/Certification (if applicable)
• Food Safety, OTP1Foundations, Leadership Transitions Class, OTP2Department Modules, DLIM Class
• Campus CompletionLeading Great Restaurants
• Hamburger University Graduation required
• Experience At least 2 years prior management experience; prior Shift or Department Manager experience preferred
• At least 1 year’s work experience in fast food, hospitality or retail environment
• Able to positively influence desired work behaviors
• Able to positively influence KPIs
• Certifications ServSafe certification required to be obtained and active throughout tenure
• Allergen certification required to be obtained and active throughout tenure

Skills You Bring

• Leadership skills
• Confident leading a team and developing others
• Skilled at coaching, giving feedback, and driving accountability
• Able to delegate effectively and focus on big-picture goals
• Leads by example and builds trust
• Be a change management champion and help others adapt to fast-paced environment
• Clear communicator who acts with emotional intelligence
• Effective in managing time, prioritizing tasks and delegating in a fast-paced environment
• Effective in conflict resolution and building team morale
• Organized, adaptable, and focused on proactive solutions
• Stays calm under pressure and acts with a sense of urgency
• Strong understanding of food safety, labor laws, and compliance
• Experienced in managing KPIs like labor cost, food cost, and guest satisfaction
• Comfortable using reports and data to guide decisions
• Familiar with POS systems, scheduling tools, applicant tracking systems and inventory management

Compensation & Benefits

Competitive salary, pay for this position ranges from $45,000-60,000/year based on prior experience. Bi-weekly pay. Eligible for a robust performance bonus program. Medical, dental and vision individual insurance plans 100% employer paid, additional cost for family plans and other voluntary benefits. Other comprehensive voluntary benefits include life insurance, accidental death and dismemberment, short and long-term disability, accident and critical illness coverage. 401(k). Flexible schedule. Paid time off, up to 4 weeks/year. Free employee meals and 30% employee discount at participating McDonald’s nationwide. Career advancement opportunities. University Accredited Management Training Program. Tuition Assistance. Substantial savings on everyday purchase with McPerks discount program.