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 non-compliance 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