Department Manager

Position Department Manager – McDonald's, SESJ Waterloo NSW – Permanent Full‑time role with a base pay above average ($78,000). General Responsibilities Monitor restaurant procedures to ensure product quality and coach the team to address any issues. Engage with customers to gather feedback, drive repeat business, and execute marketing plans. Maintain restaurant cleanliness and direct crew to resolve any hygiene concerns. Ensure all safety and security protocols are followed, including workplace safety laws and regulations. Complete incident reports and hazard logs to maintain official safety records. Oversee food safety compliance, ensuring adherence to McDonald's and government standards. Provide first aid and fire response as required, and ensure evacuation procedures are practiced. Monitor and manage profit by reviewing guest counts and sales against business goals. Handle cash control, investigate any cash discrepancies, and report issues. Schedule and troubleshoot equipment maintenance, coordinating with technicians as necessary. Enforce adherence to all McDonald's policies, serving as a role model for crew. Coach and develop crew, providing on‑shift training and feedback. Analyze service metrics such as service time, sales, and guest counts, and communicate insights to management. Communicate essential updates through notice boards, meetings, and digital messages. Ensure compliance with all relevant labour laws and regulations. Create a positive working environment, managing crew reward programs and maintaining an open door policy. Department‑Specific Responsibilities Weekly Roster – Create weekly crew rosters based on sales projections and guest counts, ensuring compliance with labour laws. Creating Sales Projections – Forecast sales and guest counts to inform stock orders and labour planning. Leading the Crew Coach Team – Serve as the primary contact for Crew Coaches, running meetings and setting priorities. Developing New Crew Coaches – Support the completion of the Crew Coach Development Program. Scheduling Training – Organize training shifts and verify completion. Tracking Training – Ensure crew are verified for their assigned stations and meet legal duty of care requirements. Hiring New Crew – Screen applications, conduct interviews, and onboard new crew while meeting legal and business growth needs. Leading the Maintenance Team – Oversee maintenance of the restaurant building, plant, and equipment, scheduling and tracking planned maintenance. Completing Stock Counts – Conduct inventory checks to ensure accurate stock records. Ordering Stock – Coordinate product deliveries and communicate with suppliers, using data from stocktakes and sales projections. Stock Control – Analyze waste, over‑use, and theft, and implement action plans to minimize lost profit. Qualifications & Experience Crew Member Experience – Minimum 6‑12 months as a crew member, proficient on all stations. Crew Coach Development Program – Completed the e‑learning module, trained on all stations, practiced crew training with an experienced coach, and signed off by a Department Manager. Shift Manager Training – Completed MDP1 Manager training, verified on Food Safety Daily Checklist, first aid, fire training, leadership e‑learning, and shift run verification by a Restaurant Manager. Department Manager Training – Completed courses at the Charlie Bell School of Management: Advancing Your Leadership, Developing the Leader in Me, and at least one of Customer Experience, Product Quality, or People Performance. Verified by a Restaurant Manager. Knowledge of McDonald's policies, including Respectful Workplace, Work Health and Safety, Drug and Alcohol, Social Media, Responsible Student, and Personal Relationships policies. Key Skills Customer service Fire safety training First aid certification Food quality control Food safety compliance Leadership development Safety management Team leadership Time management Training and development Workplace policy implementation #J-18808-Ljbffr