General Manager

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 setting goals, 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 goals, follow up on progress, and provide coaching and direction
• 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 hospitality/re retail experience
• Must be 18 years or older to be a manager in corporate owned restaurants

Qualifications

While not explicitly stated, ideal candidates typically have strong leadership skills, experience managing teams, and a background in fast-paced environments such as quick-service restaurants or hospitality.

Skills

Strong leadership, communication, and problem-solving skills are crucial for success in this role. Additionally, familiarity with McDonald’s operational standards and procedures is beneficial.

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 this role varies based on the needs of the restaurant and the individual’s performance and qualifications. Employees are expected to work shifts that align with the restaurant’s operational requirements.