Swing Manager

About the role

The role involves leading shifts in a McDonald’s restaurant operated by an independent franchisee, not McDonald’s USA. As a Shift Manager, responsibilities include ensuring quality, service, and cleanliness, managing inventory, maintaining cleanliness, and training staff.

Responsibilities

• Leading shifts to ensure great Quality, Service and Cleanliness to customers
• Making plans for each shift and monitoring performance
• Taking actions to ensure the team meets McDonald’s standards
• Monitoring safety, security, and profitability
• Communicating with the next Shift Manager to prepare them for their shift
• Meeting targets during shifts and helping departments meet their goals
• Ensuring food safety, internal communication, inventory management, daily maintenance and cleanliness, managing crew, quality food production, exceptional customer service, safety and security, and scheduling

Requirements

• Previous leadership experience, preferably in a restaurant, retail, or hospitality environment
• A positive attitude and a passion for working in the fast-paced McDonald’s environment
• Must be 18 years or older to be a manager in corporate-owned restaurants

Qualifications

Positive team player with a flexible schedule and the ability to have fun while working in the fast-paced environment.

Skills

Leadership, communication, problem-solving, multitasking, and customer service skills are essential.

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

Competitive pay is offered.

Schedule

Shifts are typically scheduled based on the needs of the restaurant and the individual's availability.