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.