Multi-Unit Manager - Restaurant Operations

Tim Hortons, a subsidiary of the TDL Group Corp., is Canada’s largest quick service restaurant chain, renowned for its premium coffee and baked goods. With a commitment to quality and innovation, we serve communities across Canada, the United States, and beyond.

Multi-Unit Managers are responsible for managing multiple locations at a time and are expected to ensure the following requirements are met for each location assigned to them. Multi-unit managers are also expected to coach, train, and supervise Restaurant Managers at various locations.

I. Food Paper

• Restaurants are expected to meet the targets set out by the management, including regular follow-up on their Agropour and TDL orders
• If restaurants are not meeting the standards, managers must follow up and guide them to be on standard
• Proper inventory must be completed by the restaurant for all orders (including tdl and agro), and verification to be completed on the group chat
• All 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 Your Staff Performance to Increase Efficiency
• The purchase-sales report should be audited on a weekly or fortnightly basis
• Training and following up with restaurant managers and teams for proper portioning of food
• Minimizing wastage, following up with restaurant managers for display pictures posted at 6 am, 3 pm, 6 pm, and 8 pm consistently
• Following up 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

• Minimum 3 Complete audits to be done every week (AF,CS,ECP,FS)
• The first four hours of your shift should be spent on floor training and coaching managers and the team (No Office work to be done in these hours)
• Restaurant speed of service is monitored, and mgmt performance is evaluated
• Identifying potential talents for growth and training them with proper direction
• Each month, MUM should identify 3 TMs who can be trained into supervisors and one supervisor who can be trained into an assistant manager from your Restaurants.
• Drive-thru standards are met, and restaurants are in the bonus zone
• All equipment is maintained properly and fixed as per the need within 48 hours.
• All restaurants participate equally whenever there is a promotion or challenges
• 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 in the next 4 to 5 hours
• Managers log posted every day without Fail
• Follow-up on audit postings are done, and problems are corrected.
• Addressing all restaurant guest complaints and following up with restaurants
• Guest complaints should be resolved within 24 hours and updated
• Escalation of guest complaints should not occur.
• Detailed investigation of each guest complaint should be identified and posted for management and in the leadership chat group.
• Create training strategies, new initiatives, and materials and post in the leadership group every week
• Ensuring that 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 Mildred

III. Labor

• All restaurant schedules are completed by Tuesday and verified by Wednesday
• No changes should be made by the leadership team without posting a msg for Mgrs.
• SPMH and labor % are achieved according to the standard.
• Proper allocation of hours to each restaurant, keeping the peak period and busy hours in consideration.
• Make sure TM or Management are not assigned Monday to Friday schedules, everyone should be available at least one weekend
• Only one manager works during stat holidays, and stat holidays are assigned on a proper basis to managers
• STAT HOLIDAY schedules are properly managed
• Controlling Labor Costs By Reducing Employee Turnover

As a qualified candidate, you fulfill the following criteria:

Your 3+ years of quick-service experience in a management role and your practical knowledge of recruiting, training, and coaching Management and Team Members make you an ideal candidate for this role.

• Willingness to travel within the region and flexibility with schedule to accommodate operational needs, which includes evenings and weekends.
• Valid driver's license and driving record within provincial guidelines
• You are an enthusiastic role model who motivates Management and Team Members to deliver exceptional service for every guest, every time. You build positive relationships with your team members and promote a positive and inclusive work environment.
• A passionate team leader, you believe in the importance of training Management and Team Members to ensure high standards of guest service, quality, and cleanliness are achieved. Through your knowledge of the quick-service restaurant industry, you take pride in supporting the leadership team in the day-to-day operations of a fast-paced restaurant.

Job Type: Full-time

Pay: $65,000.00-$75,000.00 per year

Benefits:

• Discounted or free food
• On-site parking
• Store discount

Experience:

• Tim Hortons Restaurant Management: 3 years (required)

Licence/Certification:

• legal status to work in Canada (required)

Work Location: In person