The Tim Hortons Manager is responsible and accountable for the execution and delivery of all operational performance objectives resulting in guest satisfaction. Perks/Benefits: Postural & Physical Demands Requirements:
- Frequent reaching above waist, chest, and shoulder level, as well as below waist level
- Frequent to the 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 -30lbs. 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)
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 noncompliance in matters related to health and safety
- Keeps the Restaurant Owner 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
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 General Manager and Restaurant Owner
- 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
Education and Experience: - Three to five years related experience and/or training; or equivalent combination of education and experience
Physical Demands: - Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects •Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration of the workday
- Must be able to work and perform all duties at any station in the kitchen or service area