The management ladder at McDonald´s™

To reach the top you must always take each one step at a time, enjoy and make it count. There are 3 stops before you can reach the top of the restaurant management ladder. The speed at which you progress is up to you and we encourage our people to progress as much and as fast as they can. The levels you must go through and take as much as you can from the experience are:

Manager Trainee
At McDonald´s™ there is an intense training method which lasts a total of six months. This includes practical training in the restaurant, as well as the study of the manuals, so that the Trainee can learn how the system works correctly.

During the first three months, the Trainee goes through all the stations in the kitchen. In the next three months, the training is based on the correct treatment of personnel, learning the products and the equipment.

The main aim is achieving the high standards of McDonald´s™ in Quality, Service and Cleanliness, as well as the professional viability of the Company.

Swing Manager
The Swing Manager´s duties are to supervise personnel, to supervise the products and equipment, with the aim of achieving the high standards of Quality, Service and Cleanliness. The professional viability

Second Assistant
The Second Assistant’s duties are the supervision and training of personnel to achieve the high standards of Quality, Service and Cleanliness.

He/she has the responsibility of ordering supplies from the Distribution Centre, of increasing sales, as well as the weekly Crew Schedule.

The business results and the restaurant’s profits are one of his/her main responsibilities.

First Assistant
The First Assistant’s main responsibilities are the recruitment, training and development of personnel, as well as choosing and preparing the most suitable for promotion.

The main aim is to maintain the high standards of Quality, Service and Cleanliness.

A large part of his/her responsibilities is controlling expenses, organizing the hours of the Crew according to the needs of the restaurant and, of course, the professional viability and profit of the Company.

Store Manager
Head of the Restaurant. The Store Manager recruits, trains and develops personnel. He/she checks that the Management Team carries out their duties correctly so that he/she achieves the aim of providing excellent Quality, Service and Cleanliness.

The Store Manager checks the orders that are sent to the Distribution Centre, the Crew Schedules, the quality of the products, the Restaurant’s expenses and also controls of electricity, telephone, water consumption.

Generally, he/she is the Restaurant’s image with regards to its performance, its viability and its profits. The Store Manager is the Leader.