Shift Manager
Patel McDonald's · Mandeville, LA · 2 days ago
Management$13/hrFull-time
About the role
The role involves leading shifts in a McDonald’s restaurant, ensuring high-quality service, cleanliness, and adherence to McDonald’s standards. Shift Managers are responsible for various tasks such as planning shifts, monitoring performance, managing inventory, and maintaining a safe and secure environment.
Responsibilities
- Plan and monitor shifts to ensure efficient customer service
- Maintain quality, service, and cleanliness standards
- Ensure compliance with food safety regulations
- Communicate effectively with the next shift manager
- Manage internal communication and inventory
- Oversee daily maintenance and cleanliness
- Manage crew and ensure exceptional customer service
- Monitor safety, security, and profitability
- Meet and exceed shift targets
- Support departmental goals
Requirements
- Previous leadership experience, preferably in a restaurant, retail, or hospitality setting
- Flexible schedule and a passion for working in a fast-paced environment
- Must be 18 years or older
Qualifications
While not mandatory, previous leadership experience is preferred. Applicants should demonstrate strong interpersonal skills, adaptability, and a commitment to excellence in customer service.
Skills
- Leadership and management skills
- Customer service orientation
- Attention to detail
- Effective communication
- Time management and organizational skills
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
$13.00/hr
Schedule
Shifts are typically scheduled based on the needs of the restaurant and individual availability.