General Manager

About the role

The General Manager is responsible for running a profitable restaurant and ensuring it meets McDonald’s critical customer standards of Quality, Service, and Cleanliness. This is a significant role that involves leading a team of Department Managers and potentially hiring and developing other managers.

Responsibilities

• Works with the leader to set restaurant goals and create a plan to achieve them.
• Leads a team of Department Managers, helping them set their own goals, follow up on their progress, and provide coaching and direction to improve their Departments.
• Makes sure the restaurant has the right team to lead into the future by hiring and developing Department and Shift Managers.

Requirements

• Previous General Manager experience running high volume locations.
• A background in quick service restaurants or experience in hospitality or retail.
• Must be 18 years or older to be a manager in corporate owned restaurants.

Qualifications

• Strong leadership skills.
• Ability to motivate and develop a team.
• Experience managing multiple departments.
• Highly organized and detail-oriented.

Skills

• Excellent communication and interpersonal skills.
• Strong problem-solving abilities.
• Ability to manage multiple priorities.
• Knowledge of McDonald’s operational standards and procedures.

Benefits

• 15-25 days paid vacation
• 10 paid holidays, anniversary splash
• 8-week sabbatical every 10 years
• Education through Archways to Opportunity (including opportunities to earn a High School degree, college tuition assistance, and English classes as a second language)
• Medical, dental, and vision coverage
• Pre-tax flexible spending accounts
• Short- and Long-Term Disability, life, and accident insurance
• Paid leaves of absence
• Service awards
• Employee Resource Connection
• Adoption Assistance
• Matching gifts program

Pay

Competitive pay is offered to General Managers at McDonald’s Corporate owned restaurants.

Schedule

The schedule for the General Manager position varies based on the needs of the restaurant and the individual's performance. The position requires flexibility and availability to work shifts as needed.