Department Manager in Sydney

Qualifications & Required Experience

• Have worked as a Crew Member. Future Department Managers need to have worked as a crew person. As a minimum, crew must be proficient on all stations before they can be trained as a Crew Coach or Shift Manager (6-12 months).
• Complete the Crew Coach Development Program. Have completed the Crew Coach Development Program e-Learning. Be trained and verified on all crew stations. Understand and abide by McDonald's policies.
• Complete Shift Manager Training. Have completed MDP1 Manager training program. Be verified to complete the Food Safety Daily Checklist by the Restaurant Manager. Have attended first aid training and fire training. Complete all e-learning associated with the Leadership Transitions Program.
• Complete Department Manager Training. Have attended the Advancing Your Leadership and Developing the Leader in Me courses at the Charlie Bell School of Management. Complete at least one of the following courses: Customer Experience, Product Quality, or People Performance.

General Responsibilities

• Product Quality Control: Monitor restaurant procedures to ensure customers receive quality products.
• Engaging with Customers: Actively seek customer feedback to ensure an exceptional experience.
• Maintain Restaurant Cleanliness: Monitor and react to the general cleanliness of the restaurant.
• Maintaining General Safety and Security: Ensure the restaurant is a safe and secure space.
• Safety Reporting: Complete incident reports and hazard logs.
• Food Safety: Ensure compliance with food safety standards.
• First Aid and Fire Training: Qualified to provide first aid and trained to respond to fires.
• Manage and Maintain Profit: Review and monitor guest counts and sales.
• Cash Control: Accountable for cash control and reporting issues.
• Equipment Maintenance and Troubleshooting: Responsible for maintenance and troubleshooting of equipment.
• Ensure Policies are Adhered To: Role model and educate crew on relevant McDonald's Policies.
• Coaching and Developing Crew: Aid in training and upskilling crew.
• Analysing Data: Review service metrics and communicate goals.
• Managing Communications: Cascade essential communications to employees.
• Ensuring Labor Law Compliance: Ensure compliance with labour laws.
• Creating a Positive Working Environment: Be the first point of contact for crew feedback and concerns.

Department Specific Responsibilities

• Weekly Roster: Create weekly crew rosters based on projected sales and guest counts.
• Creating Sales Projections: Develop sales and guest count projections.
• Leading the Crew Coach Team: First point of contact for Crew Coaches.
• Developing New Crew Coaches: Support new Crew Coaches through the Crew Coach Development Program.
• Scheduling Training: Schedule training shifts and confirm completion.
• Tracking Training: Ensure all crew are verified to work at their station.
• Hiring New Crew: Screen applications and conduct interviews.
• Leading the Maintenance Team: Follow up on maintenance of the restaurant.
• Completing Stock Counts: Update inventory records through stock counts.
• Ordering Stock: Ensure the restaurant is stocked with sufficient product.
• Stock Control: Generate and analyse reports to minimise lost profit.