Loading, please wait...

manager, restaurant

Title posted on indeed.com - Restaurant Manager

Posted on December 02, 2024 by Employer details TIM HORTONS

Job details

*JOB DESCRIPTION ? RESTAURANT MANAGER* The Tim Hortons Manager is responsible and accountable for the execution and delivery of all operational performance objectives resulting in guest satisfaction. *I. Food Paper* * Restaurant Managers are expected to meet the targets set out by the management, including regular follow-up on their Agropour and TDL orders * RM to ensure that the restaurant is meeting the standards and complying with pre-established Tim Hortons operating procedures * Restaurant Manager to ensure proper inventory for all orders (including tdl and agro) * Restaurants must complete weekly and monthly physical counts * Managers must post their FP cost for the previous week every Monday evening for review * Managers must provide daily and weekly reporting to keep track of restaurant costs * Evaluating Staff Performance to Increase Efficiency * The purchase-sales report should be audited on a weekly or fortnightly basis * Training and following up with restaurant teams for proper portioning of food * Minimizing wastage, ensuring display pictures posted at 6 am, 3 pm, 6 pm, and 8 pm consistently * Following up with the team on those postings and identifying problems or appreciating the team. * Ensuring the Team follows the food policy * Creating new ideas and suggestions to improve restaurant food paper cost * Ensure restaurants do not run out of products at any time of the day. * Other than the approved restaurant transfers, no one should be transferring products more than once a week. * Management is not transferring products during peak hours * TDL orders are placed a day in advance, not during the time of order expiring. *II. Operations:* *A - On Floor Tasks* * Conducting Complete audits to be done every week (AF,CS,ECP,FS) * The first 6 - 7 hours of your shift should be spent on floor training and coaching the team (No Office work to be done in these hours) * Restaurant speed of service is monitored, and team performance is evaluated * Identifying potential talents for growth and training them with proper direction * Restaurant Manager to support the management with succession planning. * Restaurant manager to ensure Drive-thru standards are met and the restaurant is in the bonus zone * All equipment is maintained properly and fixed as per the need within 48 hours. * Interacting with trainees, issuing verbal guidance to trainees, and answering their questions * Making sure standards are followed by you and our team at all times (ex: career wear policy according to our organization standards) *B - Administrative work (Back Office)* * Any back-office work should be done toward the end of the shift in 2 hours. * Managers log posted every day without Fail * Follow-up on audit postings are done, and problems are corrected. * Addressing all restaurant guest complaints * Guest complaints should be resolved within 24 hours to 48 hours and updated * Escalation of guest complaints should not occur. * Detailed investigation of each guest complaint should be identified * Support the MUM Create training strategies, new initiatives, and materials * Ensuring the restaurant complies with all policies and standards set out in MOL and our overarching organizational standards. (JHSC, POLICIES, PROCEDURES ETC) * Documenting all coaching discussions with the team and mgmt in written format and emailing them to MUM *III. Labor* * Ensure the restaurant schedule is completed by Tuesday and verified by Wednesday. * Collaborate with the management and achieve SPMH and labor % according to the standard. * Managing allocation of staff in the restaurant, keeping the peak period and busy hours in consideration. * Make sure TM or Mgmt are not assigned Monday to Friday schedules, everyone should be available at least one weekend, stat holidays are assigned on a proper basis to the team members. * STAT HOLIDAY schedules are properly managed * Responsible for Controlling Labor Costs By Reducing Employee Turnover *As a qualified cand