Fast Food Manager

Some people believe: If you do it fast, you can’t do it well. And if you do it well, you can’t do it fast. That might be true for a Hairstylist cutting hair, or a Construction Worker building a house.

In the world of fast food restaurants, however — also known as quick-service restaurants — it’s believed that “speed” and “quality” don’t have to be mutually exclusive. In fact, they can be perfectly and completely complementary.

With that in mind, when you’re a Fast Food Manager, you serve good food, fast. At once a steward of high quality and speedy service, you accomplish that like any Manager would: by acting as a Supervisor in charge of people and processes.

Whether your restaurant serves burgers, chicken, sandwiches, tacos, or pizza, you’re hired by a Restaurant Owner — often a Franchisee — to help him or her execute and delegate everyday responsibilities related to running the business. Typical responsibilities for a Fast Food Manager, for instance, encompass human resources responsibilities, including hiring, scheduling, training, evaluating, disciplining, and firing employees, as well as operational responsibilities, such as ordering ingredients and supplies, ensuring food safety procedures, and overseeing equipment repairs and facility maintenance. They also include financial responsibilities, such as budgeting and sales tracking, and customer service responsibilities, such as listening to and resolving customer complaints.

At the end of the day, you’re like a mini Restaurateur: Although you don’t own the restaurant — and even though its menu features fries instead of foie gras — it’s your job as a Fast Food Manager to turn your favorite lunch spot into a successful business!