The crew is the basic element of the whole team. It performs all activities related to the preparation and sale of products. It also provides pleasant service for our customers.

What is needed for the position?

Experience is not necessary. All you need is an appetite to work, responsibility and reliability.

Ensures the operation and pleasant environment of McCafés. Handles crew work, but specializes in preparing coffee and other drinks. Serves customers desserts and a good mood :)

What is needed for the position?

Internal training for baristas and primarily a love for coffee!

Can prepare and sell products with one hand tied behind their back, so they train and help new team members. They prepare source documents for assessment of employees and support the manager when running the operations section.

What is needed for the position?

Internal training for Customer Care Leaders. Personal requisites are also important - trustworthiness, naturalness when dealing with customers and the ability to foresee events.

Ensures that customers feel good in a restaurant. Moves among the customers, creates a pleasant and friendly atmosphere. Helps and advises with orders, so that our customers are always satisfied.

What is needed for the position?

Internal training for Customer Care Leaders and you won’t get by without naturalness when dealing with customers. What is important is trustworthiness and the ability to foresee and recognise various situations.

• A shift manager is a part of a restaurant management team; they ensure a high quality of services in the area entrusted to them and coordinate employee activities.
• An area manager, in addition to managing shifts, actively contributes to the management of a restaurant’s operations, is responsible for the area entrusted and develops subordinates’ skills.
• A restaurant manager is responsible for the management of the whole operation with the aim of achieving economic and operational results. They are responsible for a team of up to 120 employees.
• A supervisor is responsible for entrusted restaurants; they advise restaurant managers on areas of management of a restaurant operation with the aim of ensuring the financial and operational requirements.