Department Manager

Mcdonald'S - Sesj; Sydney; On-site; AUD 80,000 - 110,000; Full time

Job summary

McDonald's in Sydney seeks a Department Manager to lead restaurant operations, drive quality, safety and guest satisfaction. This role requires completing leadership development programs and strong people management skills.

You will oversee rostering, stock control, safety, coaching, and performance reviews to ensure compliant, profitable daily operations in a fast-paced environment.

Qualifications

• Experience as a crew member and progression through leadership training.
• Ability to coach and develop crew, including verification of skills.
• Familiar with workplace policies and safety standards.

Responsibilities

• Oversee daily restaurant operations, ensuring product quality and customer satisfaction.
• Lead with safety, compliance, and open communications across shifts.
• Coach crew, run weekly rosters, and monitor performance and training.
• Maintain stock, cash controls, and equipment maintenance with the maintenance team.

Skills

Crew member experience

Training & coaching

Policy compliance

Job description

Qualifications & Required Experience

• 1: 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).
• 2: Complete the Crew Coach Development Program.
  • Have completed the Crew Coach Development Program e-Learning.
  • Be trained and verified on all crew stations.
  • Have practiced training new crew alongside an experienced crew coach.
  • Understand and abide by McDonalds policies: Respectful Workplace Policy, McDonald’s Australia Work Health and Safety Policy, The McDonald’s Australia Drug and Alcohol Policy, Social Media Policy, Responsible Student Policy, Personal Relationships Policy.
  • Be sighed off by a Department Manager who is responsible for ensuring the new Crew Coach is fully able to fill their new role.
• 3: Complete Shift Manager Training
  • Have completed MDP1 Manager training program (note that this includes training on all restaurant systems).
  • Be verified to complete the Food Safety Daily Checklist by the Restaurant Manager.
  • Have attended first aid training (HLTAID011 Provide First Aid, HLTAID010 Provide basic emergency life support, and HLTAID009 Provide cardiopulmonary resuscitation).
  • Have attended fire training (Work Health & Safety legislative requirement in accordance with Australian Standards AS3745 and AS1851)
  • Have completed all e-learning associated with the Leadership Transitions Program and attend the Leadership Transitions course at the Charlie Bell School of Management.
  • Be verified to run shifts by a Restaurant Manager.

  Note: as a minimum, Shift Managers need to be able to run shifts to a high standard before being promoted to Department Manager (3-9 months).

• 4: Complete Department Manager Training
  • Have attended the Advancing Your Leadership at the Charlie Bell School of Management.
  • Have attended the Developing the Leader in Me course at the Charlie Bell School of Management.
  • Complete at least one of the following courses:
    • Have attended the Customer Experience course at the Charlie Bell School of Management.
    • Have attended the Product Quality course at the Charlie Bell School of Management.
    • Have attended the People Performance course at the Charlie Bell School of Management.
  • A Restaurant Manager must verify that a new Department Manager has been fully trained for all responsibilities they will be undertaking (see below for details on these)

General Responsibilities

• Product Quality Control. Department managers monitor restaurant procedures to ensure our customers are receiving quality product. They coach the rest of the team to correct any issues discovered.
• Engaging with Customers. Department Managers actively seek customer feedback to ensure an exceptional customer experience is achieved, driving repeat business. Also, they execute marketing plans to maximise sales and ensure that the plan is communicated to all crew on shift.
• Maintain Restaurant Cleanliness. Department managers monitor and react to the general cleanliness of the restaurant and are responsible for directing crew to rectify issues.
• Maintaining General Safety and Security. Safety is the first priority for all Department Managers; they are responsible for ensuring that the restaurant is a safe and secure space. Also, they are responsible for ensuring all workplace safety laws and regulations are followed.
• Safety Reporting. Department Managers complete incident reports and hazard logs to ensure that we have an official, actionable record of safety issues within our stores.
• Food Safety. Department Managers are responsible for ensuring excellent food safety throughout the business, by complying with McDonald's and government food safety standards.
• First Aid and Fire Training. All Department Managers are qualified to provide first aid (they carry the following qualifications: HLTAID011 Provide First Aid, HLTAID010 Provide basic emergency life support, and HLTAID009 Provide cardiopulmonary resuscitation). They also are trained to respond to fires (i.e. Work Health & Safety legislative requirement in accordance with Australian Standards AS3745 and AS1851) and in the event of a fire or similar event, they are responsible for ensuring that customers and employees evacuate safely.
• Manage and Maintain Profit. Department Managers are responsible for reviewing and monitoring guest counts and sales to ensure they are aligned to the business’ goals. They personally accept accountability for the results of the business, in the pursuit of sustained profitable growth.
• Cash Control. Department Managers are accountable for cash control, ensuring that cash is managed in accordance with McDonald's Policies and Procedures. They investigate issues with missing/excess cash and report problems that require further scrutiny.
• Equipment Maintenance and Troubleshooting. Department Managers are responsible for planned and daily maintenance of equipment to ensure cleanliness and working order. They are also responsible for troubleshooting broken equipment and scheduling technician visits as needed.
• Ensure Policies are Adhered To. Department Managers role model, enforce and educate crew on relevant McDonald's Policies, such as Respectful Workplace Policy, McDonald’s Australia Work Health and Safety Policy, The McDonald’s Australia Drug and Alcohol Policy, Social Media Policy, Responsible Student Policy, Personal Relationships Policy.
• Coaching and Developing Crew. Department managers aid our Crew Coach Team with the training of crew and upskilling of existing crew by providing on-shift coaching and feedback. They also provide feedback to the Restaurant Manager and Department Managers to support the completion of crew performance reviews.
• Analysing Data. Department Mangers review service metrics (e.g. service time, total sales, guest counts, sales growth) and communicate department goals and objectives to the wider management team.
• Managing Communications. Department Managers cascade essential communications to employees through the use of in notice boards, in-person communication, digital messages, and meetings. Additionally, they communicate with, and give feedback to, Shift Managers, Crew Coaches and Crew to identify opportunities, solve problems within the business and gather information.
• Ensuring Labor Law Compliance. Department Managers ensure the business is in compliance with all relevant labour laws and regulations.
• Creating a Positive Working Environment. Department Managers are responsible for being the “first point of contact” for crew who wish to bring issues, feedback and concerns to business’ leadership, and are responsible for upholding our “Open Door Policy” which allows for easy and honest communication between employees and the business’ leadership. Additionally, Department Managers are responsible for managing crew reward programs and other measures to celebrate success. These measures naturally have the additional impact of reducing crew turnover and minimise the costs associated with hiring and training new crew.

Department Specific Responsibilities

• Weekly Roster. Department Managers are responsible for creating our weekly crew rosters (i.e. determining when we need to schedule labour hours and allocating shifts to crew). They do based on projected sales and guest counts to ensure that we can run a profitable business, not overspending on labour, while providing enough labour hours to ensure that our teams are not overworked. Also, Department Managers are responsible for ensuring crew are rostered within their availabilities and for ensuring the roster conforms to all relevant labour laws and regulations.
• Creating Sales Projections. Department Managers create sales and guest count projections based on the business’s past performance and upcoming events. This allows us to accurately calculate stock orders and labour required for to maintain profitability and growth.
• Leading the Crew Coach Team. Department Managers are first point of contact for our Crew Coaches, who are responsible for training new crew and upskilling existing crew. The Department Managers run meetings, set priorities, and follow up to make sure goals are met.
• Developing New Crew Coaches. Department Managers support new Crew Coaches through the completion of the Crew Coach Development Program (this program provides future Crew Coaches with the training required for their new role).
• Scheduling Training. Department Managers are responsible for scheduling training shifts and following up with Crew and Crew Coaches to confirm training is completed.
• Tracking Training. Department Managers are responsible for tracking training (i.e. making sure all crew are “verified” to work at the station on which they are rostered). This also ensures we are meeting our legal duty of care to provide proper training to all employees.
• Hiring New Crew. Department Managers screen applications, conduct interviews and on-board new crew. As part of this, they make sure that all legal requirements are met during the hiring process. Also, Department managers are responsible for creating and maintaining hiring plans in line with current business needs and projected growth.
• Leading the Maintenance Team. Department Managers follow up on the maintenance of the restaurant building, plant and equipment, troubleshooting and calibrating when necessary. Furthermore, they are responsible for scheduling planned maintenance and following up on their team to ensure this happens. As part of this, they are also responsible for tracking the completion of planned maintenance and for ensuring that maintenance crew are adequately trained.
• Completing Stock Counts. Department Managers complete stock counts to update our inventory records and make sure they are accurate. These stocktakes are therefore an essential first step in ordering and stock control (see below).
• Ordering Stock. Department managers are responsible for ensuring the restaurant is stocked with sufficient product. They organise deliveries and communicate with out supplies to ensure we have adequate stock to trade. In doing this, they rely on data from stocktakes, sales projections and usage data generated by our register system.
• Stock Control. Utilising data from our stocktakes and register system, Department Managers generate and analyse reports to investigate excessive waste, overused product, and potential incidences of theft. They then use this data to create and execute action plans to minimise these types of lost profit.