Trainee Restaurant Manager

The Trainee Restaurant Manager is an entry-level management role designed to prepare high-potential individuals for future leadership within McDonald’s restaurants.

The Trainee Restaurant Manager is an entry-level management role designed to prepare high-potential individuals for future leadership within McDonald’s restaurants. The incumbent will undergo structured training and gain practical, hands-on experience in managing daily restaurant operations. The role aims to develop leadership, operational, and customer service capabilities in alignment with McDonald’s brand standards and business goals.

Scope of Responsibilities:

 1.      People Leadership

• Demonstrate and reinforce McDonald’s leadership behaviours and people minimums (uniforms, crew schedules, rap sessions).
• Execute an employee commitment plan to improve team loyalty, satisfaction, and pride in the McDonald’s experience.
• Educate crew on personnel policies, labour laws, safety, and security procedures.
• Support the recruitment, selection, and retention of an enthusiastic team focused on customer satisfaction.
• Assist in training and development of crew and shift managers through onboarding and ongoing training.
• Complete timely performance appraisals based on clear goals and objectives.

 2.      Operations & Administration & Profitability

• Learn and support daily restaurant operations including opening, closing, and inventory checks.
• Ensure wage and hour policies are followed (e.g., breaks, leaves, youth employment regulations).
• Use proper procedures for cash handling, security checks, and deposit handling.
• Maintain accurate administrative records including safety, attendance, inventory, and quality check reports.
• Complete daily paperwork and assist with reports and weekly inventories.
• Learn to control assigned P&L line items.
• Support cost control measures for food, labour, waste, and cash handling during assigned shifts.

 3.      Safety, Sanitation & Security & Customer Experience

• Ensure execution of all food safety and sanitation practices.
• Implement and monitor all restaurant security procedures (e.g., cash deposits, opening/closing routines).
• Deliver a guest-focused culture by ensuring fast, friendly, and accurate service.
• Address customer concerns with professionalism and urgency.