View “Managing Success” with Laura Cudebec, Manager of Arch Restaurant at Corporate Headquarters
“When I started with McDonald’s way back when, people said ‘Oh, that’s all you’re doing?’ But it’s turned into a wonderful career, and I am very pleased with where I am today with McDonald’s.”-Laura Cudebec, McDonald’s Restaurant Manager
Behind the food…People matter
It should go without saying that we support fundamental human rights for all people. We comply with employment laws in every market where we operate, and we will not employ underage children or forced laborers. We respect the right of employees to associate or not to associate with any group, as permitted by and in accordance with applicable laws and regulations.
But these things are just the greens fees to running a successful, sustainable business in today’s world.
Delivering on responsible food and customer expectations demands an engaged, committed and talented workforce. We know this, and so do McDonald’s franchisees. People are absolutely fundamental to our brand and to building our business. That’s why we make people a priority.
Our Approach
We take a modern, strategic approach to addressing the challenges. Business is strong, and we need high-performing employees to help us continue that trend. Our operations span a range of cultural environments. We’re diverse by design. Our people policies and programs are designed to meet employee needs through three strategic priorities - respect, commitment enhancement and talent management.
The challenges we face
Maintaining a stable and qualified workforce, especially at the restaurant level, is a challenge in the 21st century global economy. The mobility of today’s workforce and poor perceptions of employment in some areas of the quick service industry present special challenges for McDonald’s.
As a company, we continue to be adversely impacted, in some markets where we operate, by the negativity associated with the term “McJob”. So, we recognize that we need to distinguish ourselves as a great place to work, both at the staff level, and in our restaurants.