Global Human Resource management at McDonald’s food industry

Global Human Resource management at McDonald’s food industry(US)

McDonald’s is the largest food service company in the world. It is also one of biggest employers in the United States, with over half a million workers. The company has roughly 10,000 locations Which include the standard sit-in restaurants, drive through windows, and satellite sites. McDonald’s dominance in the fast-food industry is not likely to disappear anytime soon. its franchise operates over 28,700 restaurants worldwide in 120 countries and territories, serving food and drab to over 45 million people daily. Income from a single restaurant; most own 2 or more restaurants.

When it comes to the employee structure, employees of McDolnald’s fall into three groups restaurant workers, corporate staff, and franchise owners. The fast group is the biggest –a local McDonald’s restaurant usually employs between 50 and 65 people. Company staff members work either at the corporate headquarters or at one of 40 regional offices.

In the restaurants crew members constitute the entry-level position and are by far the most numerous. A large majority are part-time workers, roughly three-quarters. Their wages are low. Swing Managers constitute the first true managerial position in the hierarchy, although their hourly wages are only slightly higher than crew member wages. Assistant Managers and higher are salaried. There is one Restaurant Manager per McDonald’s restaurant.

According to company literature, approximately 12% of all teens currently employed in the U.S. work for McDonald’s. Turnover at the crew-level employees are teenagers. The remainder includes seniors, working mothers, and “transitional” workers in the 20-25 age range.

Employee training at McDonald’s is highly structured. Ends-level workers are first taken through the basic Crew Training System. Training begins immediately with a one-hour orientation on the company. Each restaurant has its own video player and training room. Step-by-step manuals and video tapes cover every detail of the operation, everything from how to make a Big Mao to a shake. Each restaurant has 25 stations from the grill area to the front counter, Trainers use a series of checklists as new crew members move through the restaurant. A level of competency is demonstrated and the activity is checked off on the SOC–Station Observation Checklist. There is a follow-up SOC to get certified on the station.

Once a crew trainer has been promoted to swing manager and performed successfully, he or she is eligible for the Management Development Program. It provides technical and functional management skills for employees at the swing manager level and above. The first step is the Basic Operations Course, which takes several months to complete. It is a course Which covers fundamental restaurant opinions. The nab in the sequence is the Basic Management Course, which teaches leaderships, time planning, and crew recognition. In the intermediate Operations Course, students are trained on crew recruitment and retention, store leadership and decision-making. The final course in this sequence is the Regional Equipment Course.

Once a front-line crew member has progressed to the position of assistant managed, he or she is eligible to attend Hamburger University, the Company’s worldwide training centre for management personnel. Approximately 2,500 managers and potential franchisees take part in the Advanced Operations Course, or AOC. The Management training curriculum at Hamburger University has been altered in scope: almost 80% of the advanced operations Course is now devoted to enhancing communication, interpersonal, and human relations skills. Teaching methods have shifted from lecture format to include role playing with video feedback and small group exercises. All managers are required to receive training from hamburger University at least once every 5 years. New emphases include goal setting, diversity management, team building, and employee development.

The company has plans for a certification program which will govern how employees progress from the crew to the level of restaurant managers. Plans are also in place for a Workplace Skills Certificate. It would be given to crew members who have mastered a set of essential workplace skills, and thus provide a “walkable credential” to enable them to move onto another position within the consumer service industry. McDonald’s is a quick service restaurant business committed to 100% satisfaction. Macdonald’s independent Franchisees and Company-owned restaurants serve over 22 million customers every day around the world. Each and every one of these customers deserved great services from the moment they approach the counter or drive-thru window until they leave the restaurants. We depend on the employees in the restaurant, whether employed by an independent franchises or by McDonald’s Corporation, to provide a fast friendly and courteous experience to all guests so they will visit us again and again. That’s why McDonald’s Independent Franchisees and McDonald’s