The General Manager has overall responsibility for the restaurant's performance, including people, operations, guest experience, sales, profitability, staffing, training, food safety, and compliance.

This is a hands-on leadership position for someone who can build a strong team, hold managers and employees accountable, identify operational opportunities, and consistently deliver high standards.

Key Responsibilities

Leadership & People Management

Lead the restaurant management team and provide clear direction, coaching, and support.
Recruit, interview, onboard, train, and develop employees and management team members.
Build a strong team culture based on respect, accountability, teamwork, and exceptional guest service.
Establish clear performance expectations and follow up consistently.
Coach employees and managers when performance does not meet expectations.
Ensure performance and conduct concerns are properly documented and addressed in accordance with company policy and applicable employment standards.
Identify high-potential employees and support their development and advancement.
Work closely with HR on employee relations, recruitment, investigations, performance management, and other HR matters.

Restaurant Operations

Take overall responsibility for the daily operation and performance of the restaurant.
Ensure Tim Hortons standards for people, product, cleanliness, and exceptional guest experience are consistently achieved.
Monitor service speed, order accuracy, product availability, food quality, and restaurant cleanliness.
Ensure opening, closing, production, cleaning, and operational procedures are consistently followed.
Identify operational gaps and implement effective corrective actions.
Lead by example and remain actively involved in restaurant operations.

Sales & Financial Performance

Monitor sales and restaurant performance and identify opportunities for growth.
Manage labour costs while maintaining appropriate staffing levels and service standards.
Monitor food costs, waste, inventory, and controllable expenses.
Review operational reports and performance metrics regularly.
Develop and implement action plans to improve restaurant results.
Work toward achieving sales, profitability, guest satisfaction, and operational targets.

Staffing & Scheduling

Ensure the restaurant maintains appropriate staffing levels.
Plan recruitment needs proactively and work with HR to fill vacancies before they become operational issues.
Review and approve schedules to ensure business needs are met.
Monitor attendance, turnover, overtime, availability, and staffing trends.
Take action to improve employee retention and reduce unnecessary turnover.

Training & Development

Ensure all new employees receive proper onboarding and training.
Ensure management team members are capable of effectively training and coaching their teams.
Monitor completion of required training and certifications.
Identify training gaps and work with HR/management to address them.
Maintain a culture of continuous learning and development.

Food Safety, Health & Safety & Compliance

Ensure all food safety and sanitation standards are consistently followed.
Ensure workplace health and safety procedures are followed.
Maintain required records, inspections, certifications, and documentation.
Ensure employees understand and follow company policies and procedures.
Cooperate with HR and management regarding employment standards, workplace investigations, and compliance matters.
Immediately escalate serious safety, food safety, harassment, or employee relations concerns when required.

Guest Experience

Monitor guest satisfaction and respond appropriately to complaints and concerns.
Identify recurring guest experience issues and implement solutions.
Ensure the restaurant consistently delivers friendly, accurate, fast, and professional service.
Monitor guest feedback and performance metrics and develop action plans where improvement is required.

Qualifications

Previous experience as a General Manager, Restaurant Manager, or equivalent leadership role.
Quick-service restaurant or Tim Hortons experience strongly preferred.
Strong understanding of restaurant operations, staffing, scheduling, and cost control.
Demonstrated ability to lead, coach, and develop a team.
Strong communication, organization, and problem-solving skills.
Ability to manage multiple priorities in a fast-paced environment.
Strong accountability and decision-making skills.
Ability to analyze operational and financial performance and take corrective action.
Food Safe certification is an asset.
Availability to work flexible hours, including evenings, weekends, and holidays as required.

What We Offer

Competitive salary based on experience and qualifications.
Leadership development and career advancement opportunities.
Support from HR, Area Management, and Ownership.
A collaborative and performance-focused work environment.

Accommodation

We are committed to providing reasonable accommodation throughout the recruitment process. If you require accommodation at any stage of the hiring process, please let us know.

We thank all applicants for their interest. Only candidates selected for an interview will be contacted.

Join us as a General Manager / Area Manager where your leadership will shape the success of our operations while fostering a vibrant team environment focused on excellence!

Pay: $60,000.00-$75,000.00 per year

Work Location: In person