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 and compliance with McDonald’s standards.
• Ensure the team meets McDonald’s quality, service, and cleanliness expectations.
• Monitor safety, security, and profitability during shifts.
• Communicate with the next Shift Manager to prepare them for their shift.
• Meet and help meet departmental targets.
• Manage inventory, daily maintenance, and cleanliness.
• Ensure exceptional customer service.
• Manage crew and handle food safety issues.
• Perform other duties as assigned.

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.
• Must be 18 years or older to apply.

Qualifications

While not explicitly stated, qualifications typically include strong communication skills, ability to manage multiple tasks simultaneously, 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.