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Manager
Tim Horton's • Clarksburg, WV 26301 • Posted 5 days ago
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In-person • Full-time • Mid Level Manager
Job Highlights
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The Tim Hortons Manager is responsible for the operational performance objectives that result in guest satisfaction, including ordering supplies, overseeing building maintenance, and ensuring high standards of cleanliness and security. This role also involves financial management, people management, and compliance with health and safety regulations. The Manager is expected to lead by example, instill company policies, and maintain a positive guest experience.
Responsibilities
- Ordering supplies and overseeing building maintenance, cleanliness, and security
- Accountable for production of Always Fresh standards and waste levels
- Using restaurant specific information from the CPP to plan and work to budgets, maximize profits, and achieve sales and transaction targets
- Controlling Food/Paper/Labour costs in the restaurant and administering payrolls
- Recruiting new team members, performance management including training and developing new and existing team members
- Motivating and encouraging team to achieve targets
- Identifying and developing high potential employees for progression
- Ensuring 'open door' policy for all team members
- Providing ongoing day to day communication with all shifts
- Providing open communication with Restaurant Manager
- Ensuring high standards of guest experience
- Implementing, and instilling in teams, company policies, procedures, ethics
- Handling guest complaints and queries with professionalism
- Preparing reports and other performance analysis documentation
- Establishing relationships with the local community and undertaking activities that comply with the company's corporate social responsibility programs
- Establishing proper security procedures and ensuring the reduction of team member theft and the safety of team members and guests
- Providing leadership and direction around waste management procedures
Qualifications
Required
- Food Handlers Card
- Familiarity with occupational health and safety legislation
- Ability to use or wear personal protective equipment or clothing as required
- Knowledge of safe work practices and procedures
- Ensuring restaurant has a health and safety program in place
- Conducting regular workplace inspections
- Responding to and correcting unsafe acts and conditions
- Reporting work-related injuries and illnesses to the appropriate internal and external authorities
- Performing accident investigations for all work-related injuries and illnesses
- Enforcing employee compliance in regard to the restaurant's health and safety policies and procedures
- Initiating performance counseling and taking disciplinary actions for non-compliance in matters related to health and safety
Full Job Description
The Tim Hortons Manager is responsible and accountable for the execution and delivery of all operational performance objectives resulting in guest satisfaction.
Operational Management
Financial Management
People Management
Health & Safety
Postural & Physical Demands Requirements
Perform such similar, comparable, or related duties as may be required or assigned.
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 Restaurant Manager
- 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
- Food Handlers Card is required.
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 non-compliance in matters related to health and safety
- Keeps the Restaurant Manager 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
- Occasional lifting of milk crates weighing between 5 - 30 lbs. 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)
Perform such similar, comparable, or related duties as may be required or assigned.
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