Shift Manager
McDonald's · Loxley, AL · 2 wk ago
ManufacturingFull-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.
- 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.
- Train and manage the crew.
- Handle food safety and internal communication.
- Manage scheduling and 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 have fun while working.
- Must be 18 years or older to be considered for management positions.
Qualifications
While not specified, previous leadership experience and a positive team player attitude are preferred qualifications for this role.
Skills
Essential skills include strong leadership abilities, excellent communication, and the ability to handle multiple tasks efficiently.
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 for this role.
Schedule
Shifts are typically scheduled based on the needs of the restaurant and the individual's availability.