Our Jobs and Benefits

McDonald’s Restaurant Management Benefits (Salaried Managers) These benefits are made to attract and reward talented people. Tanner Management recognizes the importance of a strong reward program.  In so doing, we offer the following benefits:             Health Benefits ·         Medical ·         Vision Option ·         Dental ·         Short term and long term disability ·         Accidental death & dismemberment (AD&D)   Pay and Rewards ·         Competitive pay with regular performance reviews and merit increases ·         Bonus program ·         Recognition programs   Investing in Your Future ·         401(K) plan ·         McDirect Shares ·         College intern program   Balancing Work and Life ·         Vacation ·         Leave of absence ·         Educational assistance

Below is an example of the path an employee would take from the first level to the restaurant manger level.  It lists some of the expectations and responsibilities for each level.  Individual results of progress will vary depending on the skills and abilities each person demonstrates.  This is a standard list compiled by the McDonald’s website, so feel free to visit it to see different types of corporate jobs, as well as more details on any of the above.

McDonald's Restaurant Management Career Paths   Manager Trainee (Hourly and Salaried) As a manager trainee, you are responsible for learning and understanding McDonald’s policies and procedures in order to prepare for managing shifts in a McDonald’s restaurant.  These responsibilities include, but are not limited to: Learning the basics of restaurant operations through on-site training and area management Gaining experience with attaining and maintaining customer satisfaction Developing an understanding of basic supervision, human relations, interpersonal communication and follow-up skills. Establishing an Individual Development Plan to help focus on personal career development  objectives Ensuring that a respectful workplace exists in the restaurant From a trainee you will move to the Second Assistant Manager position.  In this position you will begin to apply the skills you acquired while in the hourly manager position.

Second Assistant Manager In this position you are expected to manage people, products, and equipment.  You are also expected to deliver outstanding service, quality, cleanliness, and value.  The responsibilities include, but are not limited to:   Developing and training crew employees Maintaining critical standards for product quality, service speed & quality, cleanliness & sanitation Managing shifts and/or areas without supervision Ensuring all safety, sanitation and security procedures are executed Controlling food components, labor, waste and cash while managing shifts and/or areas Completing all assigned shift paperwork Ensuring that a respectful workplace exists in the restaurant From this position you will become a First Assistant Manager.  As a first assistant, you will experience what it is like to run a restaurant and learn to acquire those business skills.

First Assistant Manager  In this position you are responsible for assisting the store manager in virtually all aspects of the operation of the restaurant.  The responsibilities include, but are not limited to:   Demonstrating and reinforcing the leadership behaviors and basic people standards necessary to gain commitment from crew and other shift managers Recruiting, staffing, scheduling and retaining employees Managing the development and training of crew and shift management employees Building sales and controlling costs to deliver optimum business results for all areas of accountability Maintaining critical standards for product quality, service speed and quality, cleanliness and sanitation Controlling assigned profit and loss line items Ensuring that a respectful workplace exists in the restaurant The next level of restaurant management is Restaurant Manager.  This position will require all of the skills you have learned through your training to be put to use.

Restaurant Manager  In this level of management, you are responsible for the total operation of the restaurant.  This includes:   Developing and training assistant managers Measuring external customer satisfaction and executing plans to increase brand loyalty Implementing and conducting in-restaurant new products and procedures Ensuring execution of all security, food safety and maintenance of the restaurant Projecting and controlling accurate profit and loss line items Administering all in-restaurant records and procedures including benefits, payroll, inventory, security, and employee personnel files Ensuring that a respectful workplace exists in the restaurant

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04/05/2006 01:43 PM -0700