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Career Path

Courtesy Corporation’s career path keeps you moving in the right direction!

“As long as you believe there are challenges ahead, there will always be an opportunity to grow, both personally and professionally.” Ray Kroc, McDonald’s Founder

Unlike many companies, McDonald’s offers a career path to help employees who want to advance. It’s easier to stay on track and plan for a successful career when you know where you want to go and there are clearly defined milestones along the way. Courtesy Corporation McDonald’s career path incorporates a world-class training program to give you the opportunity to learn all the skills you’ll need to succeed!

Note: Roll over each position to read its description.

Courtesy Corporation provides the training you need to succeed. more...

All positions at McDonald’s require a focus on hospitality. Crew assignments may include front counter, drive-thru, food production, and maintaining restaurant cleanliness. Once you’ve mastered McDonald’s crew procedures, you may want to take on the responsibility of helping new crewmembers learn the ropes. Crew Trainers must be leaders and have the ability to teach others. McDonald’s entry-level management position involves training in various aspects of floor control and administrative duties. Associate Managers know each position in the restaurant and will complete the McDonald’s Management Development Training System. The primary responsibility of the Swing Manager is to learn the practices and procedures of the company and to assume constant and consistent floor control and maximum customer satisfaction. Swing Managers are responsible for increased administrative duties including bookkeeping. Swing Managers must successfully complete the Basic Shift Management Course. Second Assistant Managers run shifts, contribute to profitability, and help develop managers and crew through leadership and motivation in achieving high quality, service, and cleanliness standards. Increased administrative responsibilities include employment interviews and orientation, inventory and profitability statements, and payroll procedures. First Assistant Managers have full responsibility for day-to-day operation of the restaurant, including all administrative duties, coordination of the management team, and overall supervision of the restaurant. First Assistant Managers are directly responsible for profitability, development of managers and crew and must be able to motivate and direct people, maintain high morale, and high quality, service, and cleanliness standards. The General Manager is directly responsible for the restaurant’s profitability through accurate projections of sales and sales growth, the consistent use of People First Practices, and the overall supervision of quality, service, and cleanliness standards throughout the restaurant. The General Manager is responsible for all aspects of operation including recruitment and retention of quality employees. Area Supervisors oversee the management and overall operation of several restaurants in a particular region.

 

  
     
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