General Manager

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)