General Manager

General Manager Opportunity

By applying to this position, you understand that you are applying to work at a restaurant that is owned and operated by an independent franchisee, not McDonald's USA. You understand that this franchisee is a separate company and a separate employer from McDonald's USA. Any information you provide in this application will be submitted only to the independent franchisee, who is the only company responsible for employment matters at this restaurant. You recognize that the independent franchisee alone will make all decisions concerning employment matters, including hiring, firing, discipline, supervision, staffing and scheduling. By applying for a job at a franchisee operated restaurant, you understand that the information you provide will be forwarded to the franchisee organization in order for that organization to reach out to you and process and evaluate your application. You acknowledge that McDonald's USA will not receive a copy of your employment application and will have no involvement in any employment decisions regarding you, including whether you receive an interview or whether you are hired to work for the franchisee. You understand that you need to contact the franchise organization for information about its privacy practices.

Requirements:

The General Manager (GM) leads the restaurant team and oversees everything that keeps the business running day-to-day, from great guest service to smooth operations and strong team performance. This role focuses on developing managers and crew, driving sales and profitability, and making sure the restaurant stays compliant with food safety, labor laws, and company policies.

Ideal candidates should have previous General Manager experience running high volume locations. A background in quick service restaurants is strongly desired, or experience in hospitality or retail. You must be 21 years or older to be a General Manager.

What You'll Do

Lead & Develop the Team

• Hire, train, and develop a strong, effective team of managers
• Set clear expectations and hold the team accountable
• Coach and motivate managers and crew regularly to improve performance
• Lead performance reviews and handle disciplinary actions as necessary
• Build a positive, inclusive, and high-performing culture through constructive feedback and recognition

Operations Oversight

• Keep daily operations running smoothly through observing and coaching
• Monitor store KPI's for optimum performance (OEPE, KVS, FoB, labor, etc.)
• Support managers in hitting service goals and proactive problem solving, reacting to the danger zones
• Ensure all pre-shift checks, travel paths and DSPT expectations are followed
• Execution of all policies, procedures, programs and systems

Safety, Cleanliness & Compliance

• Enforce food safety, sanitation, and hygiene protocols
• Ensure compliance with health department regulations and labor laws
• Conduct audits and inspections to maintain operational standards
• Maintain a clean and organized restaurant environment

Communication & Issue Resolution

• Facilitate regular manager meetings to ensure alignment of goals, communicate upcoming changes and gather feedback on opportunities for improvement
• Communicate effectively with team members, upper management, and vendors
• Resolve conflicts and operational issues promptly and professionally

Financials & Reporting

• Ensures achievement of all restaurant objectives while following company guidelines
• Oversee deposits and safe counts
• Monitor hourly and daily sales, labor, and food cost metrics
• Review department specific reports to spot trends and opportunities. Develop plans with department managers for improvement.
• Drive profitability through continuous improvement and guest satisfaction
• Read and understand P&L and other financial reports to identify trends and opportunities for profitability
• Maximizes profit targets. Develops and implements plans to resolve unfavorable trends

Other

• Primary point of contact during internal/external audits and vendor visits
• All other duties as assigned

What You'll Need

General

• Must be at least 21 years of age
• Bilingual (Spanish) highly desirable

Education

• High school diploma or equivalent preferred, but not required
• College degree preferred, but not required

Training

• Fred 1-6, Crew Trainer Verification/Certification (if applicable)
• Food Safety, OTP1
• Foundations, Leadership Transitions Class, OTP2
• Department Modules, DLIM Class
• Campus Completion
• Leading Great Restaurants
• Hamburger University Graduation required

Experience

• At least 2 years prior management experience; prior Shift or Department Manager experience preferred
• At least 1 year's work experience in fast food, hospitality or retail environment
• Ability to positively influence desired work behaviors
• Ability to positively influence KPIs

Certifications

• ServSafe certification required to be obtained and active throughout tenure
• Allergen certification required to be obtained and active throughout tenure

Skills You Bring

Leadership skills

• Confident leading a team and developing others
• Skilled at coaching, giving feedback, and driving accountability
• Able to delegate effectively and focus on big-picture goals
• Leads by example and builds trust
• Be a change management champion and help others adapt to fast-paced environment

Soft skills

• Clear communicator who acts with emotional intelligence
• Ability to effectively manage time, prioritize tasks and delegate in a fast-paced environment
• Effective in conflict resolution and building team morale
• Organized, adaptable, and focused on proactive solutions
• Stays calm under pressure and acts with a sense of urgency

Technical skills

• Strong understanding of food safety, labor laws, and compliance
• Experienced in managing KPIs like labor cost, food cost, and guest satisfaction
• Comfortable using reports and data to guide decisions
• Familiar with POS systems, scheduling tools, applicant tracking systems and inventory management

Additional Information

Work Environment & Schedule

• Requires 80% standing and walking in a restaurant; 20% administrative
• Required lifting up to 30 pounds
• Night, weekend and holiday availability required
• Comfortable working in a fast-paced, high-volume environment

Reporting Structure

• Reports to the Area Supervisor
• Direct reports include shift and department managers, crew trainers and crew

Compensation & Benefits

• Competitive salary, pay for this position ranges from $45,000-60,000/year based on prior experience. Bi-weekly pay
• Eligible for a robust performance bonus program
• Medical, dental and vision individual insurance plans 100% employer paid, additional cost for family plans and other voluntary benefits
• Other comprehensive voluntary benefits include life insurance, accidental death and dismemberment, short and long-term disability, accident and critical illness coverage.
• 401(k)
• Flexible schedule
• Paid time off, up to 4 weeks/year
• Free employee meals and 30% employee discount at participating McDonald's nationwide
• Career advancement opportunities
• University Accredited Management Training Program
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