McDonald's

There are seven kinds of job in a McDonald restaurant, which are restaurant manager, 1st assistant manager,2nd assistant manager, floor manager, staff training crew and crew Members. During I observing in McDonald, I found least mechanized position is restaurant manager because he needs to solve different questions and has high flexibility in his work. And the most mechanized is crew members because they must do their job following the regulations strictly.

• I found crew members provide customers with a quick and accurate service and show sensitivity to their individual needs, both from behind the till as well as in the dining areas. Because crew members already have been trained well and cooperate efficiently with their colleague.
• Kitchen crew need prepare foods and cook the wide variety of food McDonald offer involving using a broad range of equipment and tools. They need to produce orders to a consistently high standard and understand that quality control is vital.
• A high level of hygiene and cleanliness is required for the service crew member to possess; they exceptionally clean and hygienic in conduct. They must always act in line with the high standards laid down by the restaurant. And they follow the instructions as laid down by the licensee, manager, crew trainer or any other authorized person.
• The manager of restaurant doesn’t have specific job in the lobby but he also help crew members when time is available. But they need to ensure top quality service provision via consistent supervision of team members, oversee activities in the kitchen to ensure top quality foods are prepared, schedule, train, and hire personnel for food service, resolve quickly any complaint or issue related to food quality and carry every member of staff along and get them adequately informed on important issues as and when due.
• The fast food job primarily consists of taking customer orders, preparing menu items, and displaying friendly attitudes at all times. Cashiers often work at restaurant front counters and drive-thru windows. Cashiers also replace inventories and food supplies when necessary and sanitize dining rooms and work stations as needed. they possess some knowledge of basic kitchen equipment, such as fryer and stovetop operation.
• staff training crews instruct and motivate crew, serving customers, keeping the restaurant clean and organized, preparing food, making sure that food safety rules are followed, and monitoring employee performance.