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Local McDonald’ s restaurants have a lot more to offer employees than flipping burgers and cooking fries. The company has led to management careers for many people.
Cassandra Purtle and Dusty Glenn are two of those set on the McDonald’ s career path. Purtle is a General Manager. Glenn is an Area Supervisor in charge of six restaurants.
Both started their careers by preparing food on the line, years ago. Purtle, 22, has worked in about 10 different McDonald’ s, but is now the manager of the restaurant where she started in Bentonville.
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She worked at McDonald’ s during high school and while she attended a hair cutting school. Cutting hair didn’ t work out for her.
“ Cutting hair is slow,” Purtle said.“ McDonald’ s is fast paced, right at my speed. I’ m a go, go person. I decided that McDonald’ s was my best opportunity.”
Glenn, a Springdale High School graduate, came to McDonald’ s as a shift manager in 2009 after working for another restaurant. She quickly moved up to Area Supervisor.
“ It’ s a great place to work,” Glenn said.“ I love my job.”
Northwest Arkansas McDonald’ s are owned by Bill and Walter Mathews. The brothers also worked their way up to becoming the franchise holder for the area.
Bill Mathews, a Springdale resident, was working in 1973 at the McDonald’ s on College Avenue in Fayetteville while going to college. He stayed with the company after college and he and his brother bought the restaurant in 1983. They now have 35
To Apply mylocalmcd. com or at McDonald’ s locations
restaurants in Northwest Arkansas and Oklahoma.
“ We have 2,000 employees, 350 managers and eight to ten in our administrative staff,” Mathews said.“ We have our own certified public accountant and human resources department. We keep it local.”
McDonald’ s Corporation is the world’ s leading global food service retailer with over 36,000 locations in more than 100 countries. The number of employees worldwide was approximately 420,000 at the end of 2015.
More than 80 percent of
McDonald’ s restaurants around the world are owned and operated by independent local franchisees.
“ The corporation decides where a restaurant should go,” Mathews said.“ If it’ s in our area, we have the first option to own it.”
New restaurants need workers and managers, he explained.
“ Ninety percent of our managers started on the line, Mathews said.“ We try to promote from within. We want people who have respect for the brand.”