The Tim Hortons Manager is responsible and accountable for the execution and delivery of all operational performance objectives resulting in guest satisfaction.
I. Food Paper
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Restaurant Managers are expected to meet the targets set out by the management, including regular follow-up on their Agropour and TDL orders
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RM to ensure that the restaurant is meeting the standards and complying with pre-established Tim Hortons operating procedures
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Restaurant Manager to ensure proper inventory for all orders (including tdl and agro)
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Restaurants must complete weekly and monthly physical counts
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Managers must post their FP cost for the previous week every Monday evening for review
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Managers must provide daily and weekly reporting to keep track of restaurant costs
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Evaluating Staff Performance to Increase Efficiency
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The purchase-sales report should be audited on a weekly or fortnightly basis
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Training and following up with restaurant teams for proper portioning of food
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Minimizing wastage, ensuring display pictures posted at 6 am, 3 pm, 6 pm, and 8 pm consistently
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Following up with the team on those postings and identifying problems or appreciating the team.
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Ensuring the Team follows the food policy
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Creating new ideas and suggestions to improve restaurant food paper cost
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Ensure restaurants do not run out of products at any time of the day.
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Other than the approved restaurant transfers, no one should be transferring products more than once a week.
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Mgmt is not transferring products during peak hours
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TDL orders are placed a day in advance, not during the time of order expiring.
II. Operations:
A - On Floor Tasks
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Conducting Complete audits to be done every week (AF,CS,ECP,FS)
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The first 6 - 7 hours of your shift should be spent on floor training and coaching the team (No Office work to be done in these hours)
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Restaurant speed of service is monitored, and team performance is evaluated
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Identifying potential talents for growth and training them with proper direction
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Restaurant Manager to support the management with succession planning.
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Restaurant manager to ensure Drive-thru standards are met and the restaurant is in the bonus zone
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All equipment is maintained properly and fixed as per the need within 48 hours.
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Interacting with trainees, issuing verbal guidance to trainees, and answering their questions
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Making sure standards are followed by you and our team at all times (ex: career wear policy according to our organization standards)
B - Administrative work (Back Office)
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Any back-office work should be done toward the end of the shift in 1-2 hours
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Managers log posted every day without Fail
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Follow-up on audit postings are done, and problems are corrected.
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Addressing all restaurant guest complaints
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Guest complaints should be resolved within 24 hours to 48 hours and updated
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Escalation of guest complaints should not occur.
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Detailed investigation of each guest complaint should be identified
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Support the MUM Create training strategies, new initiatives, and materials
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Ensuring the restaurant complies with all policies and standards set out in MOL and our overarching organizational standards. (JHSC, POLICIES, PROCEDURES ETC)
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Documenting all coaching discussions with the team and mgmt in written format and emailing them to MUM
III. Labor
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Ensure the restaurant schedule is completed by Tuesday and verified by Wednesday
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Collaborate with the management and achieve SPMH and labor % according to the standard.
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Managing allocation of staff in the restaurant, keeping the peak period and busy hours in consideration.
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Make sure TM or Mgmt are not assigned Monday to Friday schedules, everyone should be available at least one weekend, stat holidays are assigned on a proper basis to the team members.
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STAT HOLIDAY schedules are properly managed
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Responsible for Controlling Labor Costs By Reducing Employee Turnover
As a qualified candidate, you fulfill on the following criteria:
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1+ years of proven management experience
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Demonstrate a passion for guest service and creating exceptional guest experiences
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Pride yourself on building relationships with guests and your team
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Have strong operational experience
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Have a passion for coaching and mentoring and are comfortable delegating tasks
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Are ready to take on the full responsibility of running a Tim Hortons restaurant
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Enjoy leading a diverse team in a fast-paced environment
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Can Drive business sales
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Are able to engage others and develop high performance within your team
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Ability to work full-time and able to work a combination of days, evening, and weekend shifts
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Must be able to lift 25 lbs
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Previous experience in Quick Service an asset
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Friendly and outgoing
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Flexible schedule
Job applicants responding to this posting may be applying to a Tim Hortons® restaurant independently owned and operated by a franchisee and, if so, any hiring decisions will be made by the franchisee.
By submitting this application, I acknowledge that most Tim Hortons® restaurants are independently owned and operated by franchisees. In that regard, I understand that I may be applying to a Tim Hortons® restaurant owned by a franchisee and, if so, any hiring decisions will be made by the franchisee. Accommodations available upon request.
