Restaurant Manager

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.

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

• Restaurant Managers are expected to meet the targets set out by the management, including regular follow-up on their Agropour and TDL orders
• RM to ensure that the restaurant is meeting the standards and complying with pre-established Tim Hortons operating procedures
• Restaurant Manager to ensure proper inventory for all orders (including tdl and agro)
• Restaurants must complete weekly and monthly physical counts
• Managers must post their FP cost for the previous week every Monday evening for review
• Managers must provide daily and weekly reporting to keep track of restaurant costs
• Evaluating Staff Performance to Increase Efficiency
• The purchase-sales report should be audited on a weekly or fortnightly basis
• Training and following up with restaurant teams for proper portioning of food
• Minimizing wastage, ensuring display pictures posted at 6 am, 3 pm, 6 pm, and 8 pm consistently
• Following up with the team on those postings and identifying problems or appreciating the team.
• Ensuring the Team follows the food policy
• Creating new ideas and suggestions to improve restaurant food paper cost
• Ensure restaurants do not run out of products at any time of the day.
• Other than the approved restaurant transfers, no one should be transferring products more than once a week.
• Mgmt is not transferring products during peak hours
• TDL orders are placed a day in advance, not during the time of order expiring.

II. Operations:

A - On Floor Tasks

• Conducting Complete audits to be done every week (AF,CS,ECP,FS)
• 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)
• Restaurant speed of service is monitored, and team performance is evaluated
• Identifying potential talents for growth and training them with proper direction
• Restaurant Manager to support the management with succession planning.
• Restaurant manager to ensure Drive-thru standards are met and the restaurant is in the bonus zone
• All equipment is maintained properly and fixed as per the need within 48 hours.
• Interacting with trainees, issuing verbal guidance to trainees, and answering their questions
• 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)

• Any back-office work should be done toward the end of the shift in 1-2 hours
• Managers log posted every day without Fail
• Follow-up on audit postings are done, and problems are corrected.
• Addressing all restaurant guest complaints
• Guest complaints should be resolved within 24 hours to 48 hours and updated
• Escalation of guest complaints should not occur.
• Detailed investigation of each guest complaint should be identified
• Support the MUM Create training strategies, new initiatives, and materials
• Ensuring the restaurant complies with all policies and standards set out in MOL and our overarching organizational standards. (JHSC, POLICIES, PROCEDURES ETC)
• Documenting all coaching discussions with the team and mgmt in written format and emailing them to MUM

III. Labor

• 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.
• Managing allocation of staff in the restaurant, keeping the peak period and busy hours in consideration.
• 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.
• STAT HOLIDAY schedules are properly managed
• Responsible for Controlling Labor Costs By Reducing Employee Turnover

As a qualified candidate, you fulfill on the following criteria:

• 1+ years of proven management experience
• Demonstrate a passion for guest service and creating exceptional guest experiences
• Pride yourself on building relationships with guests and your team
• Have strong operational experience
• Have a passion for coaching and mentoring and are comfortable delegating tasks
• Are ready to take on the full responsibility of running a Tim Hortons restaurant
• Enjoy leading a diverse team in a fast-paced environment
• Can Drive business sales
• Are able to engage others and develop high performance within your team
• Ability to work full-time and able to work a combination of days, evening, and weekend shifts

Must be able to lift 25 lbs * Previous experience in Quick Service an asset * Friendly and outgoing * Flexible schedule