General Manager

McDonald's Restaurants Limited; Peoria (IL); On-site; USD 70,000 - 100,000; Full time

Job summary

McDonald's Restaurants Limited is seeking a General Manager to lead the restaurant team, oversee daily operations, and drive guest service, sales, and profitability. Ideal candidates have GM experience at high‑volume locations and a background in quick service, hospitality, or retail.

You must be 21 or older. The GM will develop managers and crew, coach performance, manage safety and compliance, monitor KPIs, and ensure policies are followed while maintaining a positive, inclusive culture.

Qualifications

• Ideal candidates should have previous General Manager experience running high volume locations.
• A background in quick service restaurants is strongly desired, or experience in hospitality or retail.
• You must be 21 years or older to be a General Manager.

Responsibilities

• Hire, train, and develop a strong, effective team of managers.
• Set clear expectations and hold the team accountable.
• Coach and motivate managers and crew regularly to improve performance.
• Lead performance reviews and handle disciplinary actions as necessary.
• Build a positive, inclusive, and high-performing culture through constructive feedback and recognition.
• Keep daily operations running smoothly through observing and coaching.
• Monitor store KPI’s for optimum performance (OEPE, KVS, FoB, labor, etc.)
• Support managers in hitting service goals and proactive problem solving, reacting to the danger zones
• Ensure all pre-shift checks, travel paths and DSPT expectations are followed
• Execution of all policies, procedures, programs and systems
• Enforce food safety, sanitation, and hygiene protocols
• Ensure compliance with health department regulations and labor laws
• Conduct audits and inspections to maintain operational standards
• Maintain a clean and organized restaurant environment
• Facilitate regular manager meetings to ensure alignment of goals, communicate upcoming changes and gather feedback on opportunities for improvement
• Communicate effectively with team members, upper management, and vendors
• Resolve conflicts and operational issues promptly and professionally
• Oversees deposits and safe counts
• Monitor hourly and daily sales, labor, and food cost metrics
• Review department specific reports to spot trends and opportunities. Develop plans with department managers for improvement.
• Drive profitability through continuous improvement and guest satisfaction
• Read and understand P&L and other financial reports to identify trends and opportunities for profitability
• Maximizes profit targets. Develops and implements plans to resolve unfavorable trends
• All other duties as assigned

Job description

Requirements:

The General Manager (GM) leads the restaurant team and oversees everything that keeps the business running day-to-day, from great guest service to smooth operations and strong team performance. This role focuses on developing managers and crew, driving sales and profitability, and making sure the restaurant stays compliant with food safety, labor laws, and company policies.

Ideal candidates should have previous General Manager experience running high volume locations. A background in quick service restaurants is strongly desired, or experience in hospitality or retail. You must be 21 years or older to be a General Manager.

What You’ll Do

Lead & Develop the Team

• Hire, train, and develop a strong, effective team of managers
• Set clear expectations and hold the team accountable
• Coach and motivate managers and crew regularly to improve performance
• Lead performance reviews and handle disciplinary actions as necessary
• Build a positive, inclusive, and high-performing culture through constructive feedback and recognition

Operations Oversight

• Keep daily operations running smoothly through observing and coaching
• Monitor store KPI’s for optimum performance (OEPE, KVS, FoB, labor, etc.)
• Support managers in hitting service goals and proactive problem solving, reacting to the danger zones
• Ensure all pre-shift checks, travel paths and DSPT expectations are followed
• Execution of all policies, procedures, programs and systems

Safety, Cleanliness & Compliance

• Enforce food safety, sanitation, and hygiene protocols
• Ensure compliance with health department regulations and labor laws
• Conduct audits and inspections to maintain operational standards
• Maintain a clean and organized restaurant environment

Communication & Issue Resolution

• Facilitate regular manager meetings to ensure alignment of goals, communicate upcoming changes and gather feedback on opportunities for improvement
• Communicate effectively with team members, upper management, and vendors
• Resolve conflicts and operational issues promptly and professionally

Financials & Reporting

• Ensures achievement of all restaurant objectives while following company guidelines
• Oversee deposits and safe counts
• Monitor hourly and daily sales, labor, and food cost metrics
• Review department specific reports to spot trends and opportunities. Develop plans with department managers for improvement.
• Drive profitability through continuous improvement and guest satisfaction
• Read and understand P&L and other financial reports to identify trends and opportunities for profitability
• Maximizes profit targets. Develops and implements plans to resolve unfavorable trends

Other

• Primary point of contact during internal/external audits and vendor visits
• All other duties as assigned

What You’ll Need

General

<