Restaurant General Manager - Flexible Schedule & Growth

McDonald's; Noble (OK); On-site; USD 57,000 - 67,000; Full time

Benefits offered by this job

Competitive pay

Employee discounts and free meals

15–25 days paid vacation

Tuition reimbursement and educational

Training and advancement opportunities

Weekly direct deposit

401k plan

Medical, dental, and vision benefits

Job summary

McDonald’s is seeking a General Manager in the United States to lead all restaurant operations, including food production, guest service, and daily team leadership. This role focuses on building a high-performing team, controlling inventory and costs, and ensuring safety and quality across all shifts.

You’ll recruit, onboard, train, and develop staff, while implementing processes for staffing, performance management, and customer satisfaction.

Qualifications

• Experience leading, motivating and/or developing others (or US military service).
• Commitment to excellence and safety in the workplace.
• Strong customer service and support focus.
• Effective communication and anticipation of customer needs.
• Ability to make decisions in a fast-paced environment.
• HSD or GED preferred.

Responsibilities

• Lead the experience: Manage all aspects within the restaurant, including food production and guest service.
• Plan for success: Proactively lead People processes including Recruiting, Hiring and Onboarding.
• Staffing
• Performance Management
• Train, coach and motivate
• Plan for and make critical business decisions around inventory, budget, and food ordering/costs
• Ensure food safety measures are set and achieved to McDonald’s standards of excellence
• Maintain high level of standard for guest and employee safety
• Oversee all operational needs of the restaurant, including maintenance plans to meet and exceed standards of excellence

Skills

Leadership

Customer service

Communication

Food safety

People management

Education

High school diploma / GED

Job description

McDonald’s is seeking a General Manager in the United States to lead all restaurant operations, including food production, guest service, and daily team leadership. This role focuses on building a high-performing team, controlling inventory and costs, and ensuring safety and quality across all shifts.

You’ll recruit, onboard, train, and develop staff, while implementing processes for staffing, performance management, and customer satisfaction.