Shift Manager

About the role

The role involves leading shifts in a McDonald’s restaurant, ensuring high quality, service, and cleanliness. Shift Managers are responsible for various tasks such as planning shifts, monitoring performance, enforcing standards, managing safety, and communicating with the next shift leader.

Responsibilities

• Plan and monitor shifts to ensure efficient customer service
• Maintain high standards of quality, service, and cleanliness
• Ensure compliance with food safety regulations
• Communicate effectively with the next shift leader
• Manage inventory and daily maintenance
• Train and supervise staff
• Meet and exceed departmental goals
• Handle exceptional customer service situations
• Ensure safety and security protocols are followed
• Schedule staff

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
• Age 18 or older

Qualifications

While not explicitly stated, a high school diploma or equivalent is typically required. Relevant certifications or training may be beneficial.

Skills

• Leadership and management skills
• Customer service orientation
• Attention to detail
• Time management and organizational skills
• Ability to work independently and as part of a team

Benefits

• 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 individual availability.