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)