Shift Manager
McDonald's · Sykesville, MD · 2 wk ago
Management$16–$17.5/hrFull-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
- Plan and monitor shifts to ensure great customer experiences.
- Ensure compliance with McDonald’s standards for quality, service, and cleanliness.
- Communicate effectively with the next Shift Manager to prepare for the following shift.
- Meet and exceed targets set for the shift.
- Support and assist other departments in achieving their goals.
- Manage inventory, daily maintenance, and cleanliness.
- Train new employees and maintain exceptional customer service.
- Ensure food safety and handle safety and security responsibilities.
- Schedule staff and manage their availability.
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 work flexible hours and adapt to the demands of the job.
- Must be 18 years or older to apply for this position.
Qualifications
While not specified, candidates should possess strong communication and leadership skills, along with the ability to multitask and manage multiple priorities.
Skills
- Leadership and management skills.
- Customer service orientation.
- Time management and organizational skills.
- Food safety knowledge.
- Effective communication and interpersonal skills.
Benefits
- 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.
- Short- and Long-Term Disability, life, and accident insurance.
- Paid and unpaid leaves of absence.
- 401(k) plan.
- Free meal and free uniforms.
Pay
$16.00 to $17.50 per hour, depending on experience and qualifications.
Schedule
Shifts are typically scheduled based on the needs of the restaurant and the individual's availability.