Shift Manager Up to $20/per hour to start
McDonald's · Pine Grove, PA · 2 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
- 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 effectively with the next Shift Manager to prepare them for their shift.
- Meet and help meet departmental targets during shifts.
- Manage inventory, daily maintenance, and cleanliness.
- Ensure exceptional customer service.
- Manage crew and handle scheduling.
- Perform food safety checks.
- Train new employees.
Requirements
- Previous leadership experience, preferably in a restaurant, retail, or hospitality setting.
- A positive attitude and ability to work in a fast-paced environment.
- Flexibility with a schedule.
- Age 18 or older.
Qualifications
While not specified, a high school diploma or equivalent is typically required. Previous experience in a similar role is preferred.
Skills
Effective communication, leadership, and problem-solving skills are essential. Proficiency in using technology for scheduling and inventory management is beneficial.
Benefits
- Up to 15-25 days of paid vacation.
- 10 paid holidays and an 8-week sabbatical every 10 years.
- Opportunities for education through Archways to Opportunity, including high school completion, 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 individual availability.