Shift Manager

About the role

The role involves leading shifts in a McDonald’s restaurant, ensuring high quality, service, and cleanliness, and managing various aspects of the restaurant's operations.

Responsibilities

• Plan and monitor shifts to ensure customer satisfaction.
• Ensure adherence to McDonald’s standards for quality, service, and cleanliness.
• Manage inventory, maintain cleanliness, and schedule staff.
• Communicate with the next shift manager to prepare for their shift.
• Meet and exceed targets set for the shift.
• Support departmental goals and objectives.
• Handle food safety, internal communication, and daily maintenance.
• Train new employees and enhance existing skills.

Requirements

• Previous leadership experience, preferably in a restaurant, retail, or hospitality setting.
• A positive attitude and ability to work in a fast-paced environment.
• Flexible schedule and willingness to work in a dynamic workplace.
• Must be 18 years or older to qualify as a manager.

Qualifications

While not specified in the posting, typically qualifications might include relevant education, certifications, or experience in food service management.

Skills

Essential skills include strong leadership abilities, excellent communication, attention to detail, and the ability to manage multiple tasks simultaneously.

Benefits

Shift Managers at a McDonald’s Corporate owned restaurant are eligible for:

• 15-25 days paid vacation
• 10 paid holidays and 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 based on experience and qualifications.

Schedule

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