People Manager

McDonald's Canada; Longueuil; On-site; CAD 45,000; Full time

Job summary

An established industry player is seeking a dynamic People Manager to lead their team in delivering exceptional guest experiences. This role involves overseeing shift management, training staff, and ensuring operational efficiency. The ideal candidate will be passionate about developing their crew and fostering a positive work environment. With a competitive salary and numerous benefits, this position offers excellent career growth opportunities. Join this forward-thinking company and make a significant impact on the team's success while enjoying perks like meals during shifts and performance bonuses.

Benefits

Group insurance (medical, dental, vision)

50% discount on food

Free uniforms

Performance bonus program

Expenses for Cellular

Expenses for Gym

RRSPs

Career development opportunities

Qualifications

• Strong leadership skills with a focus on team management and guest experience.
• Experience in training staff and managing shift operations effectively.

Responsibilities

• Manage shift operations to ensure guest satisfaction and team efficiency.
• Conduct training and development for crew members and management.

Skills

Team Management

Shift Management

Training and Development

Guest Experience

Performance Analysis

Education

High School Diploma

Management Experience

Tools

ourLounge

Job description

45K - People Manager

Overview

In addition to shift management responsibilities, the People Department Manager is responsible for ensuring the restaurant hires quality crew with the Hospitality Gene, trains them well, and schedules them to meet restaurant Guest Count, sales, profit, and Guest Experience goals.

This manager energizes our crew and makes sure they get off to a good start at the restaurant, that they are trained and developed, know the importance of creating great guest experiences, and that they are recognized and motivated throughout their time at McDonald’s.

The People Manager is responsible for making sure the team meets people targets, such as staffed for all day-parts, and effective use of labour. The People Manager will also be responsible for the training of all CYT, Guest, and Kitchen-oriented positions.

Performance Measurements

Review the department scorecard to determine the relevant performance measurements annually.

Responsibilities - PRIMARY SYSTEMS

SHIFT MANAGEMENT

1. Review guest count and sales projections
2. Complete pre-shift checklist
3. Complete positioning plan (VSPT)
4. Agree on shift targets during pre-shift with area managers; follow up on execution of the plan
5. Conduct shift huddles daily
6. Manage from the observation post
7. Identify danger zones, diagnose and provide direction and coaching
8. Conduct QSC travel path a minimum of every hour
9. Connect with Guests along their travel paths
10. Maintain/adjust positioning according to positioning guide
11. Follow up on primary and secondary duties of crew and managers
12. Conduct post-shift analysis

PRODUCTION

1. Monitor and coach to correct production procedures
2. Monitor cabinet levels
3. Monitor UHC for correct holding times
4. Monitor finished food quality

SERVICE

1. Monitor and coach to correct service and Guest Experience behaviour procedures
2. Seek guest feedback during travel paths
3. Document guest complaints and action taken in log book
4. Follow guest recovery process when necessary

Responsibilities - SUPPORT & MANAGEMENT SYSTEMS

BUSINESS PLANNING

1. Monitor and report progress on department goals and objectives using department scorecard
2. Prepare for and participate in weekly manager's meeting
3. Conduct weekly department walk-thru to assess performance, diagnose opportunities and identify actions

INTERNAL COMMUNICATION (CREW)

1. Schedule, plan and conduct crew meetings/events
2. Schedule, plan and conduct rap sessions/focus groups
3. Plan and execute national/regional and local incentives to recognize the right behaviours and reward business achievements

PEOPLE PRACTICES

1. Monthly completion of staffing analysis; ensuring the restaurant is properly staffed for all dayparts
2. Complete 60-day "check-in" crew orientations. Check-in on all new hires monthly
3. Manage linen inventory, maintain and issue uniforms; ensure adequate uniform supply and manage linen budget within standards
4. Write and conduct performance reviews for assigned managers and crew in department / or all crew
5. Execute national, regional and restaurant level incentives
6. Manage all crew communication using ourLounge
7. Ensure all staff are paid for all time worked
8. Conduct initial applicant screening and initial interviews utilizing the Hiring to Win tools
9. Develop a system for recognizing birthdays and service awards

SCHEDULING (CREW)

1. Ensure a system is in place for day off requests and is followed
2. Accurately project hourly sales or guest counts as well as fixed hours (e.g., crew training, PM, merchandising)
3. Update new crew, crew availability and profiles weekly
4. Complete weekly crew schedule
5. Post crew schedule by Wednesday at 5pm in advance of the new schedule week
6. Complete weekly/monthly pre and post schedule reviews
7. Ensure labour controls are completed hourly (by Shift Manager)
8. Ensure daily labour is within projections while ensuring the correct number of crew on the floor at the right time to capture demand and deliver great QSC
9. Follow-up on daily timecard compliance

TRAINING (CREW)

1. Maintain all CDP and CTDP training materials for the restaurant
2. Complete a training needs analysis monthly
3. Accurately forecast staffing requirements for the upcoming quarter
4. Select and train crew trainers
5. Conduct crew trainer meetings (at least monthly)
6. Communicate each new hires' training plan to appropriate shift manager
7. Develop training/SOC schedule for new and existing employees and post weekly
8. Follow-up and track SOC completion and update managers on progress
9. Conduct assigned follow-up SOCs daily
10. Work with guest experience manager on executing behavioural resource training
11. Observe and coach crew utilizing the observation and execution tool to ensure staff are displaying the desired guest experience behaviours

TRAINING (MANAGEMENT)

1. Write IDP goals for self
2. Complete agreed upon training and development

BENEFITS

• Salary: starting at $45,000/year
• Benefit from group insurance (medical, dental, vision (full-time employees) paid at 75% by the employer
• Benefit from a competitive salary calculated according to experience
• Meals paid for on shifts and get a 50% discount on food at participating McDonald's restaurants in Canada
• Get free uniforms
• Have access to a performance bonus program
• Have the chance to develop and access excellent career opportunities
• Expenses allocated for Cellular
• Expenses allocated for the Gym
• RRSPs