What are the responsibilities and job description for the Restaurant Operations Manager position at McDonald's?
Company Overview
Murphy Family Restaurants is a family-owned franchisee of over 30 McDonald's locations across Southeast Alabama and the Florida Panhandle. Our team is dedicated to providing exceptional customer experiences while maintaining high standards of quality and performance.
Job Description
As a Department Manager, you will lead shifts and directly support the General Manager in achieving restaurant performance and quality standards. This role requires 1-3 years of management experience in a quick service restaurant environment. You must have open availability, with a commitment to an average 48-hour work week.
Key Responsibilities:
Department Management:
Murphy Family Restaurants is a family-owned franchisee of over 30 McDonald's locations across Southeast Alabama and the Florida Panhandle. Our team is dedicated to providing exceptional customer experiences while maintaining high standards of quality and performance.
Job Description
As a Department Manager, you will lead shifts and directly support the General Manager in achieving restaurant performance and quality standards. This role requires 1-3 years of management experience in a quick service restaurant environment. You must have open availability, with a commitment to an average 48-hour work week.
Key Responsibilities:
- Manage the restaurant with the General Manager, overseeing all store operations from production to guest service areas.
- Direct the work of team members, both managers and crew.
- Assist the General Manager in ensuring the restaurant meets performance expectations.
- Coach and model McDonald's guest and service experience behaviors, ensuring end-to-end consistency in service delivery.
- Provide an environment that fosters continuous employee development, learning, and teamwork.
Department Management:
- People Department: Analyze restaurant labor and crew capability needs; prepare and set weekly schedules for all crew.
- Kitchen Department: Manage inventory levels to meet operating needs and budget; perform trend analysis on food costs to inform planning.
- Guest Services Department: Coordinate POP and merchandising execution; ensure crew and managers are trained in service procedures.
