Essig Family McDonald's, is a third generation family owned business and McDonald's independent franchisee of 37 restaurants in the Greater Kansas City, St. Joseph, Missouri Area, as well as Lincoln, Nebraska. We have been serving our community quality food with a smile since 1997.
Role Overview:
Restaurant Leadership:
- Leads their restaurant by exemplifying our MVP through daily action and behavior
- Creates a culture of care in their restaurant through the daily behaviors and interactions with employees
- Actively supports the entire Leadership Team by contributing during team meetings, addressing restaurant-level needs and promoting organization-wide teamwork
- Use team language (“we”, “us”, “our team”) to build teamwork and inclusion
- Directly confront conflicts or differing viewpoints by asking “why” questions and reinforcing expectations for teamwork
- Demonstrates the ability to think big picture, strategize and effectively make decisions for the overall health of their restaurant
Planning
- Determines monthly, quarterly and annual goals for your restaurant in the areas of people, profit and service
- Monitors and reports progress on goals and lead-measures on a weekly basis using the organization’s communication expectations
- Analyzes daily, weekly and monthly results of key performance indicators and takes action to address issues and opportunities
- Proactively plan for fundamental system and routine execution, scheduled visits, follow-up and other functions of the restaurant
- Demonstrates a knowledge of the connection between long-term goals and daily behaviors, through planning using the organization’s planning processes.
Food Safety
- Ensures all shift leaders are ServSafe certified, keeps updated ServSafe records and monitors expiration dates at regular intervals
- Verifies that daily food safety is completed correctly and to organizational standards
- Completes all required food safety verifications and follows-up on opportunities
People Practices
- Proactively addresses hiring and staffing needs in the restaurant based on current and future needs
- Actively follows-up on applications and maintains an adequate number of available interview hours
- Oversees the execution of new hire processes such as, but not limited to, orientations, 9-day training checklists, I-9 verifications, onboarding, etc.
- Completes annual performance appraisals and submits wage increases
- Maintains manager staffing level appropriate for the restaurant and its needs
- Verifies compliance with all labor and employment laws, McDonald’s policies, and Essig Family McDonald’s policies
- Ensures training and development of crew, crew trainers, shift leaders and department leaders are being executed based on the standards of the organization
- Oversees completion of manager and crew schedules on time and submits results through the proper organizational channels
Service Practices
- Completes service shops as determined by organizational standards and gives actionable feedback to their crew and managers
- Supports shift leaders in executing excellent service by providing proper training, coaching and follow-up
- Executes necessary follow-up to address service opportunities such as shift readiness walk-throughs and regular shift reflection with managers
- Models gold standard customer service for entire crew and engages with guests daily
- Creates a customer-centric culture in their restaurant and empowers crew to make it right for the guest
- Responds to guest feedback in a timely and polite manner and follows-up on guest feedback with their team
Profit Practices
- Determines appropriate sales and transactions projections based on data and schedules employees accordingly
- Monitors and follows up on controllable costs and takes actions to achieve targets
- Understands and communicates the factors that impact profit and how each team member can contribute to the results
- Verifies accuracy of daily, weekly and monthly inventory
- Monitors and follows-up on areas of opportunity in food cost, waste, stat loss, etc.
Planned and Daily Maintenance
- Follows-up on the cleanliness of the restaurant daily and addresses opportunities immediately
- Maintains an appropriate level of maintenance personnel and executes necessary training
- Verifies all planned maintenance tasks are scheduled and completed
- Troubleshoots maintenance emergencies using established organizational expectations
Safety and Security
- Monitors safety and security procedure execution daily and ensures proper training is completed for all team members
- Completes all required safety and security verifications and follows-up on action items
- Follows proper reporting protocols for all safety and security issues including, but not limited to, employee or guest incidents and injuries, personnel complaints, etc.
The ideal Restaurant Leader will be:
Guest Obsessed
- Anticipate customer needs and take action to address their needs
- Seek customer feedback on a regular basis and take action to address areas of opportunity
- Respond to customer feedback in a timely and appropriate manner
- Model hospitality in interactions with customers
- Help remove barriers to excellent customer service through follow-up and coaching
People Obsessed
- Actively develop and train all members of their team using the resources at their disposal
- Encourage others' involvement in making things better
- Adapt their management and leadership style to individual team members
- Share feedback and coach their team consistently
- Listen and accommodate the needs of their people and exemplify a people-first mindset
Results Driven
- Make appropriate decisions for their restaurants based on current results and circumstances
- Act after deciding to immediately affect change
- Strive for excellent results every single day and hold others accountable for their results
- Overcome barriers rather than accepting them as a reason for not achieving results
- Learn from setbacks and try again using different strategies and tactics
Flexible Process
- Pursue personal growth and learning through the resources provided by the organization
- Embrace changes, new possibilities and opportunities for themselves and their managers
- Help their team manage change through training, coaching and advocation
Honesty, Humility and Accountability
- Communicate effectively and continuously with their managers and supervisors
- Listen to what others have to say and appreciate their perspective
- Do what they know is right every single day
- Learn from their mistakes and make changes in their behaviors to make improvement
- Ask others for assistance or expertise based on their personal needs or the needs of their restaurants
Have Courage, Disagree and Commit
- Pursue better ways to get things accomplished and consistently strive for improvement
- Commit to decisions they need to make, even if the decision will cause short-term discomfort or difficulties
- Act as a change agent and be a vocal supporter of organizational change when implementing changes in the restaurants
- Challenge decisions I disagree with in a professional and appropriate manner using factual reasoning to back-up their perspective
Big and Bold
- Act immediately to address an issue before it becomes a significant problem
- Understand the facts and data behind the results in their restaurants
- Use facts and data to make the best plan of action and follow-through on its execution
- Take appropriate risks to make big changes
Only the Best
- Consistently insist on the highest standards from themselves and their teams
- Pursue excellence despite barriers and setbacks
- Hold their team accountable to organizational standards and expectations
- Never settle for mediocrity and consistently strive to be better
Ownership
- Provide direction around our mission to their managers and demonstrate mission-driven behaviors
- Focus on long-term results through daily, consistent action and be willing to make short-term sacrifices
- Feel responsibility for the success of my restaurants and my people and take pride in our results
- Actively look for solutions to overcome barriers and act for improvement from X to Y by Z
Grit
- Speak with passion about our mission, values and principles with their team
- Persevere through challenging situations with the support of the organization
- Maintain focus on addressing long-term opportunities in their restaurant as they pursue better results
- Actively seek opportunities which build their passion for their role and our mission
Job Type: Full-time
Pay: $55,000.00 - $60,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid training
- Vision insurance
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
- Overnight Shift (Preferred)
Work Location: In person
