Department Manager

Overview

Flexible scheduling with a side of always feeling valued. This restaurant offers a job combo that will fit YOU .

Perks & Benefits

• Competitive pay starting at $19/hr
• Flexible scheduling
• Weekly direct deposit
• Work today, get paid tomorrow!
• Medical, dental, and vision benefits*
• Paid sick leave and/or paid time away
• Tuition reimbursement and/or educational assistance up to $3000*
• Training and advancement opportunities
• Employee discounts and free meals
• And much more!
• Available to full-time employees in select locations

Responsibilities

• Take action first: Lead important internal functions including Employee Training, Food Safety, and Inventory Management.
• Be results oriented: Effectively delegate tasks to team members and report back results.
• Lead the experience: Directly support the General Manager to achieve restaurant performance and quality standards in three areas; Kitchen, People, and Service.
• Kitchen: Supervise food quality, safety, cost, and new menu items.
• People: Hire, train, and schedule restaurant staff to meet sales and profit goals.
• Service: Deliver a memorable guest experience by ensuring all staff is trained and organizing key service areas within the restaurant to provide the best service.
• Understand that teamwork is key: Partner with the restaurant team to ensure safe and efficient operations of the restaurant.

Qualifications & Requirements

• Commitment to excellence and safety in the workplace.
• Strong customer service and support focus.
• Excellent communication and ability to anticipate customer needs.
• Ability to provide solutions and make decisions in a fast‑paced environment.
• Previous managerial experience is preferred, ideally within a restaurant, retail or hospitality environment.
• Positive team player with flexible schedules and a passion for a fast‑paced McDonald’s environment.
• Must be 18 years or older.

Managers lead shifts every week, making sure customers get a fast, accurate, friendly experience every visit. Some managers also lead departments—managing assigned systems such as Training, Food Safety, and Inventory Management, setting goals, delegating tasks to their teams, following up, and reporting results back to their team and other managers.