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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
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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 .”