General Manager - 578

BFS FOODS; Parkersburg (WV); On-site; USD 42,000 - 54,000; Full time

Job summary

BFS FOODS is seeking a Tim Hortons Manager to oversee restaurant operations in a fast-paced environment. You will drive guest satisfaction, manage inventories and scheduling, and lead a frontline team to deliver Always Fresh standards while controlling waste and costs.

The role emphasizes budget alignment, staff development, safety, and strong communication across shifts. You will mentor staff and uphold company policies to ensure consistent guest experiences.

Responsibilities

• Responsible for execution and delivery of operational performance objectives to achieve guest satisfaction.
• Order supplies and oversee building maintenance, cleanliness and security.
• Accountable for production of Always Fresh standards and waste levels.
• Manage finances: plan to budgets, maximize profits, control costs, and administer payrolls.
• Recruit and develop team members; train and motivate to achieve targets.
• Establish bench strength and develop high-potential employees for progression.
• Set goals for the team and maintain open communication with shifts.
• Ensure compliance with legislation and maintain high guest experience standards.
• Lead health and safety programs and risk management.

Job description

BENEFITS:Health Insurance401(K) MatchingPaid Time OffDisability InsuranceOpportunities for AdvancementThe Tim Hortons Manager is responsible and accountable for the execution and delivery of all operational performance objectives resulting in guest satisfaction.Operational ManagementOrdering supplies and overseeing building maintenance, cleanliness and securityAccountable for production of Always Fresh standards and waste levelsFinancial ManagementUsing 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 payrollsPeople ManagementAccountable for recruiting new team members, performance management including training and developing new and existing team members and motivating and encouraging team to achieve targetsBuilds the restaurants’ “bench strength” by identifying and developing high potential employees for progression to the next levelSets goals and objectives for his/her teamEnsures ‘open door’ policy for all team membersHas excellent communication skills – ensures ongoing day to day communication with all shifts through communication log or other meansProvides open communication with Restaurant ManagerResponsible for restaurant compliance with all applicable legislationEnsures high standards of guest experience are maintained and demonstrated as a top priorityImplements, and instills in their teams, company policies, procedures, ethicsHandles guest complaints and queries with professionalism and concernPrepares reports and other performance analysis documentationEstablishes relationships with the local community and undertakes activities which comply with the company’s corporate social responsibility programsEstablishes proper security procedures and ensures the reduction of team member theft and the safety of team members and guestsProvides leadership and direction around waste management proceduresFood Handlers Card is required.Health & SafetyIs familiar with and works in compliance with occupational health and safety legislationUses or wears personal protective equipment or clothing as requiredDoes not operate any equipment, machine, device or thing, or otherwise work in a manner that will endanger anyoneKnows, understands and follows safe work practices and proceduresEnsures restaurant has a health and safety program in placeTakes responsibility to ensure that team members are made aware of any hazards and that proper training is completed and documentedConducts regular workplace inspectionsResponds to and corrects unsafe acts and conditionsReports work-related injuries and illnesses to the appropriate internal and external authoritiesPerforms accident investigations for all work-related injuries and illnessesEnforces employee compliance in regard to the restaurant’s health and safety policies and proceduresInitiates performance counseling and takes disciplinary actions for non-compliance in matters related to health and safetyKeeps the Restaurant Manager apprised on any conditions or practices that may pose a hazard to employeesMakes recommendations for improvement to the restaurant’s health and safety practices and programPostural & Physical Demands RequirementsFrequent reaching above waist, chest, and shoulder level, as well as below waist levelFrequent to continuous need for manual dexterity of both hands (handling, gripping, fine finger control, etc.)Continuous standing on tiled surfaces for all tasksAbility to stand for long periods of time without a breakFrequent hip flexion while walking for all tasksOccasional lifting of boxes of supplies/products weighing from <5 – 50 lbs. vertically from floor to knuckle heightOccasional lifting of milk crates weighing between 5 – 30 lbs. vertically from floor to knuckle height, knuckle to shoulder height, or from fridge to counter heightFrequent 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.