General Manager - Tim Hortons

BFS Foods Inc•Weirton, WV

About The Position

The Tim Hortons General Manager is responsible and accountable for executing and delivering operational performance objectives that result in guest satisfaction. The role oversees restaurant operations, finances, people management, guest experience, compliance, security, waste management, and health and safety. The manager recruits, trains, develops, and motivates team members; manages budgets, costs, payroll, sales, and transaction targets; and ensures the restaurant maintains company standards, applicable legislation, and safe work practices. The position also involves physical work, including prolonged standing, frequent reaching and manual dexterity, occasional lifting, and exposure to both cold and high-heat environments.

Requirements

Food Handlers Card is required.
Frequent reaching above and below waist level, including chest and shoulder level.
Frequent to continuous manual dexterity of both hands, including handling, gripping, and fine finger control.
Continuous standing on tiled surfaces and ability to stand for long periods without a break.
Frequent hip flexion while walking.
Occasional lifting of supply or product boxes weighing less than 5 to 50 lbs. from floor to knuckle height.
Occasional lifting of milk crates weighing 5 to 30 lbs. at specified heights.
Frequent exposure to cold or below-freezing temperatures and high heat, including walk-in refrigerators and freezers and ovens.

Responsibilities

Order supplies and oversee building maintenance, cleanliness, and security.
Maintain Always Fresh production standards and manage waste levels.
Use restaurant-specific Continuous Performance Plan information to plan and work to budgets, maximize profits, achieve sales and transaction targets, control food, paper, and labor costs, and administer payroll.
Recruit team members and manage performance, including training and developing new and existing team members.
Motivate and encourage the team to achieve targets, identify and develop high-potential employees, and build the restaurant’s bench strength.
Set goals and objectives for the team and maintain an open-door policy.
Communicate with all shifts using a communication log or other means, and maintain open communication with the Restaurant Manager.
Ensure compliance with applicable legislation and maintain high standards of guest experience.
Implement and instill company policies, procedures, and ethics; handle guest complaints and queries professionally and with concern.
Prepare reports and performance analysis documentation.
Build relationships with the local community and undertake activities aligned with corporate social responsibility programs.
Establish security procedures, reduce team member theft, and promote the safety of team members and guests.
Provide leadership and direction on waste management procedures.
Work in compliance with occupational health and safety legislation and ensure the restaurant has a health and safety program.
Ensure team members are informed of hazards and that appropriate training is completed and documented.
Conduct regular workplace inspections, correct unsafe acts and conditions, report work-related injuries and illnesses, and investigate accidents.
Enforce compliance with restaurant health and safety policies and procedures, including counseling and disciplinary action when needed.
Keep the Restaurant Manager informed of hazardous conditions or practices and recommend improvements to health and safety practices and programs.
Perform other similar, comparable, or related duties as required or assigned.