Shift Manager
McDonald's · Beaver, WV · 3 wk ago
ManagementFull-time
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
- Planning and monitoring shifts to ensure customer satisfaction
- Maintaining standards for quality, service, and cleanliness
- Ensuring compliance with food safety regulations
- Communicating with the next shift manager to prepare for their shift
- Meeting and exceeding departmental targets
- Managing inventory, daily maintenance, and crew scheduling
- Ensuring safety and security protocols are followed
- Providing training and coaching to the team
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 adapt to the demands of the job
- Ability to communicate effectively with team members and customers
- Age 18 or older
Qualifications
While not specified in the job posting, typical qualifications may include strong communication skills, problem-solving abilities, and a commitment to customer service.
Skills
Essential skills include leadership, time management, customer service, and attention to detail.
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.