Shift Manager
McDonald's · Rock Springs, WY · 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 performance during shifts to meet McDonald’s standards
- Maintaining safety, security, and profitability
- Communicating with the next Shift Manager to prepare for their shift
- Meeting and helping departments meet their targets
- Ensuring food safety, internal communication, inventory management, daily maintenance, and cleanliness
- Managing crew and handling exceptional customer service
- Performing food production and scheduling tasks
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 work in a dynamic, energetic atmosphere
- Age 18 or older
Qualifications
While not specified in the posting, qualifications typically include strong communication skills, problem-solving abilities, and the ability to manage multiple tasks efficiently.
Skills
Essential skills include leadership, teamwork, multitasking, and the ability to handle stress in a fast-paced environment.
Benefits
Shift Managers at a McDonald’s Corporate owned restaurant are eligible for:
- 15-25 days paid vacation
- 10 paid holidays and 8-week sabbaticals 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.