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 great customer experiences.
• Ensure compliance with McDonald’s standards for quality, service, and cleanliness.
• Monitor safety, security, and profitability during shifts.
• Communicate effectively with the next Shift Manager to prepare them for their shift.
• Meet and help meet departmental targets.
• Manage inventory, daily maintenance, and cleanliness.
• Oversee food production and exceptional customer service.
• Handle food safety and internal communication.
• Manage crew and handle scheduling.
• Train new and existing staff.

Requirements

• Previous leadership experience, preferably in a restaurant, retail, or hospitality setting.
• A positive attitude and a willingness to work in a fast-paced environment.
• Ability to manage a flexible schedule.
• Must be 18 years or older to apply.

Qualifications

While not specified, candidates should possess the necessary skills and experience to lead shifts effectively and maintain high standards of service and cleanliness.

Skills

Effective communication, problem-solving, and leadership skills are essential. Proficiency in using technology for management tasks is also beneficial.

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 the individual's availability.