General Manager

This position requires 50 hours per week.  You are required to cover call offs for your location.  Open availability is required.  most locations store hours of 5am to 5pm

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)