General Manager

Tim Hortons; Powell (AL); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Paid Weekly

No Late Nights

Benefits

Vacation Time

Free Coffee!!

Job summary

Tim Hortons in Powell, AL is seeking a General Manager to oversee all operations, ensuring guest satisfaction and adherence to brand standards. You will manage staffing, budgeting, safety, and daily performance, while driving sales and profitability.

You will lead a team, build bench strength, and maintain a positive, customer-focused environment through clear communication and hands-on mentorship, with weekly pay and comprehensive benefits.

Qualifications

• Experience leading a team in a fast-paced restaurant or similar operation.
• Strong communication and interpersonal skills with staff and guests.
• Ability to manage budgets, costs, and inventory to meet targets.
• Commitment to safety, sanitation, and regulatory compliance.

Responsibilities

• Oversee ordering supplies, maintenance, cleanliness and security.
• Manage production of Always Fresh standards and waste levels.
• Plan and work to budgets to maximize profits, control costs, and meet sales targets.
• Recruit, train, supervise, and develop team; maintain open communication and policy adherence.
• Establish community relations and participate in CSR activities.
• Maintain health and safety programs and ensure incidents are properly reported and addressed.

Skills

Leadership

Team Management

Communication

Budgeting

Customer Service

Problem Solving

Safety Compliance

POS Systems

Tools

POS Systems

Job description

Paid Weekly, No Late Nights, Benefits, Vacation Time, Fun Atmosphere, Free Coffee!!

General Manager

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/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 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

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

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 –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)