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)