Shift Manager

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 including planning shifts, monitoring performance, managing inventory, and maintaining a safe and secure environment.

Responsibilities

• Planning and monitoring shifts to ensure efficient service
• Maintaining quality, service, and cleanliness standards
• Ensuring compliance with food safety regulations
• Communicating with the next Shift Manager to prepare for their shift
• Meeting and exceeding departmental targets
• Managing crew and handling scheduling
• Performing daily maintenance and cleanliness tasks
• Exceptional customer service and safety management
• Providing training and leadership development

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 adapt to the demands of the job
• Must be 18 years or older

Qualifications

While not mandatory, previous leadership experience is preferred. Candidates should demonstrate strong communication, problem-solving, and teamwork skills.

Skills

• Leadership and management skills
• Customer service orientation
• Attention to detail
• Time management and organizational skills
• Ability to work independently and as part of a team

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 vary based on the needs of the restaurant and the individual's availability.