Locations

Surat (Gujarat)

Primary responsibility

1. To manage daily operations through managing people, product and equipment
2. To deliver outstanding Quality, Service, Cleanliness & Value
3. Excellence In workplace safety and business results on supervised shifts

Qualification

Any Graduate, preferably Hotel Management Graduate

Typical Work Experience

Fresher

Reports into

Restaurant Manager

Key Responsibility Areas

Principal Accountabilities

The Trainee Floor Manager’s role is to first learn and then supervise people and manage the restaurant to achieve the stores business results by using the learnings. In addition to following McDonald's policies and procedures, principal accountabilities include, but are not limited to:

1. People

1. Demonstrating leadership by setting the pace and communicating effectively
2. Reinforce basic people minimums (uniforms, crew schedules, meal breaks, etc.) necessary to gain commitment from crew and other shift managers
3. Understand, enforce, and educates crew on all appropriate people policies, award minimums, security and safety procedures

2. Workplace Safety/Security

1. Follows and enforces McDonald's security procedures
2. Reports all safety concerns to Shift Manager/Restaurant Manager
3. Undertakes Inspection and testing activities as directed In O&T manual, PM calendar etc

3. QSC & Sales Building

1. Manages shifts with supervision and/or areas without supervision
2. Preparing people equipment and product for the shift
3. Frequently talking to customers to measure and improve their satisfaction with their McDonald's experience
4. Managing customer complaints, Maintaining critical standards (QSC&V) and Supervises deliveries
5. Is able to perform all crew stations, including maintenance

4. Food Safety/Sanitation

1. Properly executes, enforces and manages all food safety, sanitation requirements

5. Profit

1. Controls labor, waste, cash, and yields while managing a shift

6. Administration

1. Uses proper security and verification procedures when handling deposits and the contents of the safe
2. Completes safety checklist and hazard log
3. Completes assigned shift paperwork, including Inventories, cash sheets, drawer counts and deposits

Our intensive, in-store, Management Development Programme is aimed at enthusiastic, logical thinkers who see themselves managing multi-crore business with an average of 40 to 80 employees. You’ll cover everything from finance and marketing to leadership and HR. And when you finish, you’ll be a qualified Assistant Manager who’s ready to manage budgets, control stock and inspire your team.

Locations

South & West India

Primary responsibility

1. To manage daily operations through managing people, product and equipment
2. To deliver outstanding Quality, Service, Cleanliness & Value
3. Excellence In workplace safety and business results on supervised shifts

Qualification

Any Graduate, preferably Hotel Management Graduate

Typical Work Experience

0 - 2 years, preferably from Ecommerce / QSR / Retail sector

Reports into

Restaurant Manager

Key Responsibility Areas

Principal Accountabilities

The Trainee Manager’s role is to supervise people and manage the restaurant to achieve the stores business results. In addition to following McDonald's policies and procedures, principal accountabilities include, but are not limited to:

1. People

1. Demonstrating leadership by setting the pace and communicating effectively
2. Use basic human relations, communications and follow up skills and treating crew as internal customers
3. Reinforce basic people minimums (uniforms, crew schedules, meal breaks, etc.) necessary to gain commitment from crew and other shift managers
4. Understand, enforce, and educates crew on all appropriate people policies, award minimums, security and safety procedures
5. Contribute to the retention of crew, Training crew & Giving Input on crew performance reviews

2. Workplace Safety/Security

1. Follows and enforces McDonald's security procedures
2. Records and acts upon all hazards identified during shift
3. Reports all safety concerns to Shift Manager
4. Undertakes Inspection and testing activities as directed In O&T manual, PM calendar etc

3. QSC & Sales Building

1. Manages shifts with supervision and/or areas without supervision
2. Preparing people equipment and product for the shift
3. Frequently talking to customers to measure and improve their satisfaction with their McDonald's experience
4. Managing customer complaints, Maintaining critical standards (QSC&V) and Supervises deliveries
5. Uses SOCs to verify crew performance & give feedback to the person and the management team
6. Is able to perform all crew stations, including maintenance
7. Follows up on the maintenance person or contract cleaner during the shift
8. Performs the 4 daily PM tasks and basic equipment checks and makes minor temperature and time adjustments
9. Responds to customer flow and makes necessary adjustments

4. Food Safety/Sanitation

1. Properly executes, enforces and manages all food safety, sanitation requirements

5. Profit

1. Controls labor, waste, cash, and yields while managing a shift

6. Administration

1. Uses proper security and verification procedures when handling deposits and the contents of the safe
2. Completes safety checklist and hazard log
3. Completes assigned shift paperwork, including Inventories, cash sheets, drawer counts and deposits

Locations

South & West India

Primary responsibility

To provide leadership, coaching, and ensure 100% QSC to assigned restaurant. Maximize the long-term sales and profit potential of restaurant. Key customers include Restaurant team, Operations Manager and customers.

Qualification

Any Graduate

Typical Work Experience

Experience of 4 to 7 years in QSR, Retail or Hotel industry

Reports into

Deputy Manager – Operations

Key Responsibility Areas

QSC/Sales Building

1. Should Gain complete understanding of restaurant operations and protects the McDonald’s brand by ensuring that restaurants meet McDonald’s QSC, safety and sanitation standards.
2. Understands the critical restaurant systems that produce consistently high levels of QSC
3. Understand & is able to implement restaurant promotions and on-going local (My Store) Marketing plan for the restaurant.
4. Gains complete knowledge of maintenance of equipment, facility and grounds.
5. Ensures food quality and 100% customer satisfaction. Business Results
6. Complete working knowledge of Controlling day-to-day operations by scheduling labour, ordering food supplies and developing the restaurant team.
7. Complete working knowledge Control Profit & loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports and taking appropriate action.
8. Is accountable for creating a positive work environment while working shoulder-to-shoulder with the restaurant management and crew to create and accomplish business and profit plan objectives.
9. Completes various audits with Senior Managers to ensure that the restaurants meet McDonald’s standard practices and procedures regarding cash, security, etc.
10. Works with senior managers to ensure that restaurants are appropriately staffed with competent Crew and Restaurant Managers.
11. Understand and learn to demonstrate and reinforce the leadership behaviours and basic people minimums necessary to gain commitment from the Crew, Restaurant management team.
12. Work with senior managers to gain complete understanding of recruiting, screening, hiring, training, and developing employees, sales forecasting and manpower planning.
13. Should gain knowledge of all appropriate HR policies, labour laws, and security and safety procedures.

Locations

South & West India

Primary responsibility

To provide leadership, coaching, and ensure 100% QSC to assigned restaurant. Maximize the long-term sales and profit potential of restaurant. Key customers include Restaurant team, Operations Manager and customers.

Qualification

Any Graduate

Typical Work Experience

Experience of 4 to 7 years in QSR, Retail or Hotel industry

Reports into

Deputy Manager – Operations

Key Responsibility Areas

QSC/Sales Building

1. Should Gain complete understanding of restaurant operations and protects the McDonald’s brand by ensuring that restaurants meet McDonald’s QSC, safety and sanitation standards.
2. Understands the critical restaurant systems that produce consistently high levels of QSC
3. Understand & is able to implement restaurant promotions and on-going local (My Store) Marketing plan for the restaurant.
4. Gains complete knowledge of maintenance of equipment, facility and grounds.
5. Ensures food quality and 100% customer satisfaction.

Business Results

1. Complete working knowledge of Controlling day-to-day operations by scheduling labour, ordering food supplies and developing the restaurant team.
2. Complete working knowledge Control Profit & loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports and taking appropriate action.
3. Is accountable for creating a positive work environment while working shoulder-to-shoulder with the restaurant management and crew to create and accomplish business and profit plan objectives.
4. Completes various audits with Senior Managers to ensure that the restaurants meet McDonald’s standard practices and procedures regarding cash, security, etc.
5. Works with senior managers to ensure that restaurants are appropriately staffed with competent Crew and Restaurant Managers.

People

1. Understand and learn to demonstrate and reinforce the leadership behaviours and basic people minimums necessary to gain commitment from the Crew, Restaurant management team.
2. Work with senior managers to gain complete understanding of recruiting, screening, hiring, training, and developing employees, sales forecasting and manpower planning.
3. Should gain knowledge of all appropriate HR policies, labour laws, and security and safety procedures.

Locations

South & West India

Primary responsibility

Primary responsibility To manage the sourcing strategy for the category, assured supply of the allotted products at competitive prices, quality support and supplier management.

Qualification

MBA in Operations & SC from a leading institute

Typical Work Experience

8 - 12 years in Supply Chain, preferably from FMCG / QSR / Retail sector

Reports into

Head - Supply Chain & Quality Assurance

Key Responsibility Areas

1. Holds accountability for the performance of the entire distribution network as per the defined metrics of assured supply, quality and cost. Is responsible for setting up appropriate review mechanisms (Quarterly reviews, Annual reviews, Supplier Performance Index etc) with the distribution partner. KPIs for the role being OTIF, Forecast Accuracy, inventory days etc.
2. Lead the negotiation process with distribution partner to effectively manage annual distribution budgets
3. Leads change and innovation that leads to predictable & competitive costs to the system by working with the distribution partner on areas like network optimization, pricing protocols, technological innovations, productivity etc.
4. Holds accountability for the quality performance of the distribution system measured by the McDonalds Distribution Quality Management Program audits and ensures 100% compliance to the McDonalds system quality expectations
5. Leads the field distribution team in meeting the service expectations of the restaurants in the market
6. Liaises with the market managers and identifies market level opportunities on costs and service levels.
7. Guides the field support team to analyze restaurant P&Ls and identify opportunities to optimize costs and drive efficiencies and to implement the distribution systems and policies
8. Tracks changes in government policies across regions to identify opportunities arising out of taxation
9. Manage the allotted category of food products from a strategic and operational perspective.
10. Formulate and execute long term category strategies in order to deliver on the long term goals of assured supply and predictable and competitive pricing
11. Understand the product portfolio in details, understand the suppliers value chain and identify risks and opportunities on both capacities as well as costs
12. Tracks industry and global raw material trends to take optimal decisions on commodity positons
13. Support the QA team and guide suppliers to implement the McDonalds quality systems to ensure consistent and best in class products
14. Manage & nurture supplier relationships as the foundational element of the McDonalds Supply Chain

Locations

South & West

Primary responsibility

1. The Guest Experience Leader interacts with the guest at every stage of the Customer Journey thus ensuring customer satisfaction.

Qualification

Hotel Management Graduate

Typical Work Experience

1 to 3 Years

Key Responsibility Areas

1. Partners with maintenance and dining room crew to ensure that the restaurant is clean, well-maintained, and properly equipped to meet guests’ needs at all times
2. Pays special attention to assist families with children and guests with special needs throughout the customer journey (e.g., getting down on one knee when talking to a child, carrying trays, helping to find seating)
3. Provides a personalized, authentic greeting/farewell to guests entering/leaving the restaurant, opening the door when possible
4. Stays informed and shares restaurant promotions and special offers with guests . Engages and assists guests with ordering using the self-order kiosks and can capably troubleshoot common issues
5. Encourages guests to download and use the Mobile Order & Pay app, and is able to answer basic questions*
6. Assists guests with seating (e.g., retrieving high chairs) and helps with table service delivery when able
7. Conducts check-ins with guests to inquire about the food and restaurant experience, ensuring that they have everything they need (e.g., coffee refills, napkins, straws, newspapers)
8. Confidently handles guest concerns using service recovery and knows when it is appropriate to escalate an issue to management
9. Identifies potential areas of improvement or factors that may negatively impact the guest experience and shares these with management

Locations

Mumbai

Primary responsibility

1. To oversee development and implementation of all store-led regional marketing activities (ex: activations, alliances, events, etc), thereby achieving the organization sales plan.
2. To drive consumer engagement with meaningful activations and events. Direct the efforts of the store teams and coordinate at both strategic and tactical levels with Business Operations & other functions of the Organization.
3. To execute in-store brand and campaign elements (visual merchandising).

Qualification

MBA/Post Graduation in Marketing

Typical Work Experience

8 to 12 Years Experience in Regional Marketing for Apparel retail (preferred)/ Other Retail or Trade Marketing

Reports into

Director – Marketing & Communications

Key Responsibility Areas

1. Align the store-led regional marketing initiatives to corporate marketing strategy.
2. Support in execution of the Annual plan.
3. Design & lead the execution of marketing strategy to drive restaurant sales & increase footfall across regions
4. Conceptualise programs for focus stores and execute the programs by empowering store managers
5. Execute the brand and consumer engagement programs in-store; including in-store communication changes from time to time
6. Liaise with corporate marketing team for all the inputs regarding local media for increasing the effectiveness of ATL/BTL campaigns
7. Deal with partners, activation agencies and production vendors to ensure timeliness, quality and at-right-cost
8. Allocate and track marketing budget spend across regions and initiatives
9. Review the regional marketing communicati
10. Leverage analytics to track marketing effectiveness
11. Maximize success of the regional plans by ensuring alignment, effective articulation and communication of marketing plans to internal stakeholders
12. Direct store teams, regional marketing team & agencies on LSM initiatives and materials (toolkits, playbooks and manuals) to drive sales, guest count targets & restaurant profitability.
13. Track progress on LSM initiatives and provide periodic updates to operations head.
14. On an on-going basis, communicate marketing plans, results, and learning to restaurants, staff, agencies, partners & suppliers to derive the maximum value for the brand & LSM initiative
15. Partner with Operations team for planning and overseeing execution of all the marketing related activities around new store launch as per the SOPs
16. Recruit and deploy the Regional Operations team as per the business requirement
17. Identify and plan for requisite training & development requirements for subordinates and team to help bridge skill gaps.
18. Motivate the Regional Operations team to excel in performance and collaborate effectively with other functions for seamless operations.
19. Lead functional skill building programs for team