People Manager

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

PRODUCTION
Monitor and coach to correct production procedures
Monitor cabinet levels
Monitor UHC for correct holding times
Monitor finished food quality

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

Responsibilities – SUPPORT & MANAGEMENT SYSTEMS

BUSINESS PLANNING
Monitor and report progress on department goals and objectives using department scorecard
Prepare for and participate in weekly manager’s meeting
Conduct weekly department walk-thru to assess performance, diagnose opportunities and identify actions

INTERNAL COMMUNICATION (CREW)
Schedule, plan and conduct crew meetings/events
Schedule, plan and conduct rap sessions/focus groups
Plan and execute national/regional and local incentives to recognize the right behaviours and reward business achievements

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

SCHEDULING (CREW)
Ensure a system is in place for day off requests and is followed
Accurately project hourly sales or guest counts as well as fixed hours (e.g., crew training, PM, merchandising)
Update new crew, crew availability and profiles weekly
Complete weekly crew schedule
Post crew schedule by Wednesday at 5pm in advance of the new schedule week
Complete weekly/monthly pre and post schedule reviews
Ensure labour controls are completed hourly (by Shift Manager)
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
Follow-up on daily timecard compliance

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

TRAINING (MANAGEMENT)
Write IDP goals for self
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 programHave the chance to develop and access excellent career opportunities
• Expenses allocated for Cellular
• Expenses allocated for the Gym
• RRSPs