General Manager - Tim Hortons 574

Job DetailsJob Location: Westover, WV 26501BENEFITS:

· Health Insurance

· 401(K) Matching

· Paid Time Off

· Disability Insurance

· Opportunities for Advancement

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/Labor 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 <5 – 50 lbs. vertically from floor to knuckle height 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.   Qualifications