Job description

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McDonald’s Morocco is built on a cooperative culture that values people, teamwork and mutual support. A close management approach encourages guidance, empowerment and collective commitment. This collaborative foundation is complemented by a strong performance-driven mindset, focused on results and customer satisfaction. It operates within a well-structured organizational framework that ensures efficiency, quality and consistency, with innovation playing a more focused supporting role.

Responsible for a profit center, they are in charge of the overall management of the restaurant: managerial, operational, financial, commercial, safety, and human resources, particularly regarding training and staff management (customer satisfaction, turnover, sales, team development, etc.). As an ambassador of the brand, serving our customers in line with the brand's service culture, the Restaurant Manager is also responsible for welcoming our customers and ensuring their complete satisfaction by being able to analyze their needs and advise them on their choices.

Under the responsibility of the Regional Supervisor, the Manager may be required to perform any other operational versatility task that may be necessary for the smooth running of the restaurant.
Always maintaining a neat and professional appearance, and a behavior consistent with the brand's image, the Restaurant Manager constantly works to convey a positive employer image. They manage all the following areas within the profit center for which they are responsible:

- Profit Center Management:

• Monitors and controls the restaurant's activity using the management and analysis tools available;
• Implements the brand's strategic orientations within the restaurant (full restaurant, online ordering, table service, etc.);
• Anticipates risks (technical, financial, legal, contractual, customer-related, etc.) and implements preventive and evolving actions to manage them.
• Reports to their superiors.
• Analyzes the restaurant's results in all areas.

- Customer Service;

- Safety:

• Food safety;
• Safety of property and people.

- Management of restaurant resources and staff.

National mobility is to be expected depending on the needs of the position and the activity.