General Manager
The Tim Hortons Manager is responsible and accountable for the execution and delivery of all operational performance objectives resulting in guest satisfaction.
Operational Management
- Ordering supplies and overseeing building maintenance,cleanliness and security
- Accountable for production of Always Fresh standards and waste levels
Financial Management
- Using restaurant specific information from the CPP (Continuous Performance Plan), plans and works to budgets, maximizes profits and achieves sales and transaction targets, controls Food/Paper/Labour costs in the restaurant, and administers payrolls
People Management
- Accountable for recruiting new team members, performance management including training and developing new and existing team members and motivating and encouraging team to achieve targets
- Builds the restaurants’ “bench strength" by identifying and developing high potential employees for progression to the next level
- Sets goals and objectives for his/her team
- Ensures ‘open door’ policy for all team members
- Has excellent communication skills – ensures ongoing day to day communication with all shifts through communication log or other means
- Provides open communication with General Manager and Restaurant Owner
- Responsible for restaurant compliance with all applicable legislation
- Ensures high standards of guest experience are maintained and demonstrated as a top priority
- Implements, and instills in their teams, company policies, procedures, ethics
- Handles guest complaints and queries with professionalism and concern
- Prepares reports and other performance analysis documentation
- Establishes relationships with the local community and undertakes activities which comply with the company’s corporate social responsibility programs
- Establishes proper security procedures and ensures the reduction of team member theft and the safety of team members and guests
- Provides leadership and direction around waste management procedures
Health & Safety
- Is familiar with and works in compliance with occupational health and safety legislation
- Uses or wears personal protective equipment or clothing as required
- Does not operate any equipment, machine, device or thing, or otherwise work in a manner that will endanger anyone
- Knows, understands and follows safe work practices and procedures
- Ensures restaurant has a health and safety program in place
- Takes responsibility to ensure that team members are made aware of any hazards and that proper training is completed and documented
- Conducts regular workplace inspections
- Responds to and corrects unsafe acts and conditions
- Reports work related injuries and illnesses to the appropriate internal and external authorities
- Performs accident investigations for all work related injuries and illnesses
- Enforces employee compliance in regard to the restaurant’s health and safety policies and procedures
- Initiates performance counseling and takes disciplinary actions for noncompliance in matters related to health and safety
- Keeps the Restaurant Owner apprised on any conditions or practices that may pose a hazard to employees
- Makes recommendations for improvement to the restaurant’s health and safety practices and program
Postural & Physical Demands Requirements
- Frequent reaching above waist,chest,and shoulder level, as well as below waist level
- Frequent to continuous need for manual dexterity of both hands (handling, gripping, fine finger control, etc.)
- Continuous standing on tiled surfaces for all tasks
- Ability to stand for long periods of time without a break
- Frequent hip flexion while walking for all tasks
- Occasional lifting of boxes of supplies/products weighing from <5 – 50 lbs. vertically from floor to knuckle height
- Occasional lifting of milk crates weighing between 5 –30lbs. vertically from floor to knuckle height, knuckle to shoulder height, or from fridge to counter height
- Frequent exposure to cold/below freezing and high heat temperatures (walk-in refrigerator and freezers, ovens)
