McDonald’s Restaurant Chain’s Organizational Structure

The organizational structure of McDonald’s restaurants is vertical to help employees grow in their careers. The organizational chart is provided in Figure 1 below. According to the structure, the head of the restaurant is the restaurant manager who reports to the general manager. The restaurant manager ensures the top quality of service, oversees activities in the kitchen, controls payrolls, schedules and trains personnel, resolves complaints, ensures adequate stock of supplies, and manages the cash register (JD&RE, n.d.). Assistant managers help the restaurant manager fulfill the duties by conducting inventories, educating staff, resolving issues with customers, and consistently demonstrating actions and behaviors that set an example to other employees (Smart Recruiters, n.d.). Shift running managers coordinate people, products, and equipment to ensure a safe, consistent, profitable, and smooth running shift (SCRIBD, n.d.). Floor managers delegate assignments, fill in for absent employees, and ensure customers have a pleasant experience in the establishment (“Restaurant Floor Manager,” 2019). Finally, crew members cook and served the food and clean the restaurant when directed by managers.