Analytical Review of Experience at McDonald

Analytical Review 1
ANALYTICAL REVIEW OF EXPERIENCE AT MCDONALD
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SECTION ONE
Introduction to the company
According to James (2009), McDonald's Corporation is the global leading chain of
hamburger fast food restaurant. Brothers, Maurice McDonald and Richard began the business
began in 1940 when they opened their first restaurant in San Bernardino, California.
Consequently, Ray Kroc opened a franchised restaurant in Des Plaines, Illinois in 1954
(Johnson 2016). By 1963, the over 500 restaurants had sold above one billion burgers.
Besides, in 1967, Johnson (2016) observes that the McDonald brand went international where
the company opened a restaurant in Puerto Rico and Canada (Richmond, British Columbia).
The expansion of McDonald brand to the international market puts the company on the
forefront globalization and the spread of ‘American way' of life. Neate (2015) reports that
McDonald is serving over 69 million customers every day. In addition, the McDonald chain
operates 36,258 restaurants in over 119 countries, of which 29,544 are franchise. Despite the
tremendous growth, around 350 of the outlets closed down in the United States (US) and
China. In United Kingdom (UK), McDonald operates 1,270 stores, employing over 115,000
by 2017 (McDonald 2018). It opened its first restaurant in 1974 in the UK.
Description of the department
Organizational structure exists to enable coordination of activities and division of work
among members of the company with an intention of working towards the achievement of
objectives and goals. The manager allocated us duties in various departments such as
advertising, marketing, sales, and manufacturing depending on the organization. Moreover, in
McDonald restaurant where I was, there is the restaurant manager who controls all

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operations, assistant manager, area manager, host, crew trainer, shift manager, and crew
member.
Thomson (2017) acknowledge that McDonald's organizational structure enables markets
management based on performance levels. The structure of McDonald keeps evolving to
address emerging and current market issues and it is adapted to the changing business
environments. The structures includes;
Global hierarchy
This hierarchy cover all its international operations. Its main mandate is emphasizing
on corporate control. For instance, the chief executive officer (CEO) directs all business
activities. Besides, the CEO passes their mandate to middle managers, restaurant managers,
and personnel.
Performance-based divisions
Thomson (2017) assert that this is the most distinguishing feature of restaurant's
organizational structure. Before changing the organizational structure in 2015, the company
had its geographical structures as Africa, Middle East, Asia/Pacific, Europe, the US, and
other countries like Latin America, and Canada. However, after restructuring, McDonald
used performance to divide its organizational structure. As such, the new structure is as
follows, foundation markets and corporate, high growth markets, international lead markets
and the US.
Function-based groups
This organizational structure maintains function-based groups. For example, legal
group, human resource management group, and a franchising and supply chain group, falls

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under the department of corporate operations. In essence, this kind of organizational structure
enables the global restaurant chain to monitor the basic functions of its daily business.
Description of placement role
At McDonald, I served in two capacities, as a crew member and as a second assistant
manager.
Crew member
As a crew member, I ensured that customers are satisfied by performing tasks like
counter services, cleaning, production, and preparation in accordance with McDonald's
standards. Besides, I followed directions from shift manager, assistant manager and the
restaurant manager on specific number of days of integration to ensure that I covered all
operational areas like service area, lobby, and kitchen. Together with other crew members,
we ensured that customers' orders are prepared and delivered in addition to collecting
payments.
Second assistant manager
My main responsibilities as a second assistant manager was to help the assistant
manager in performing management duties. For example, maintaining an inventory of
supplies and equipment, ensure that menu items are available, supervise the acceptance of
takeaway, and welcome customers. Besides, I also helped the assistant manager run the store
when the branch manager was absent. Furthermore, I had the responsibility of making
decision on demanding circumstances, which helped improve services in the restaurant. For
example, ordered purchase of ingredients that were finished to enable preparation of the
foods consistently so that customers could not miss their preferred orders. Additionally, I
helped the assistant manager to supervise the planning teams, recruitment, and training and

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their respective controls. Besides, I was responsible for safeguarding the restaurants' safety as
well as took part in analyzing operational results and sales forecasts.
SECTION TWO
Review of tasks during placement
Reflection is a tool for enhancing metacognition by creating a positive correlation between
motivation and academic performance. As such, this reflection has helped me understand the
activities I carried out at McDonald, which have consequently enhanced my understanding
and thus adding value to my overall skills.
Carrying out tasks like hygiene and safety, and drive-thru module helped improve my public
relations skills which will be very instrumental in my career development. For example,
welcoming customers and directing them built y confidence in handling diversity. I achieved
this by following orientation instructions offered to me by the crew manager. In particular, I
welcome customers with broad smile while directing them to their seats. Moreover, I
interacted by customers politely and enthusiastically to show that at McDonald, we really
cared for their support. Intrinsically, appreciating customers show how much the organization
value their support and they feel motivated to come over again and again. Despite welcoming
customers with reception, some appeared moody and could snub my attempts to give them
direction. However, that did not deter my spirit and commitment to the restaurant. I continued
with my duties while expecting both negative and positive reaction from customers. That

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strategy helped me overcome instances where customers behaved otherwise. Furthermore,
my role in driving through involved welcoming customers at the door as well as directing
other crew members to direct other customers. From that, I learnt the importance of
delegation, I could not perform all the tasks alone. In essence, I nurture my relational skills as
well as confidence by believing in other peoples’ potential. I considered them equal to the
task. Additionally, delegating duties to other people also gives them an opportunity to learn
and overcome their fears. As such, we all felt satisfied by serving and meeting our customers’
needs. Interestingly, the restaurant recorded increase in sales during my stay at McDonald.
That signifies the importance of bringing in new talent to the organizational management. It
therefore true that working with others help nurture the best out of an individual. I now feel
satisfied for having brought an impact to the company.
Analysis of technical skills
While in the kitchen, I learned how to grill products by checking procedures, food settings,
and equipment. I am now able to cook perfect meat patties, which are hot and juicy without
signs of red or pink meat juices. I managed to grill products well by following the
instructions of the main chef at the restaurant. This was possible since I followed every steps
and applying ingredients as required. Even though I faced challenges of hot furnace that did
not deter my commitment to grill quality meat. I overcome the furnace challenge by
regulating the intensity of the heat. Besides, I also overcome the challenge of customers
wanting their orders quickly by explaining the importance of them waiting for quality cooked
food which will not have any negative effect on their health. Furthermore, in the kitchen, I
served as a crew member, preparing customer’s orders and I learnt a number of lessons. For
example, grilling quality meat made customers happy and I could see smiles on their faces.