The Restaurant Manager (RM) has overall responsibility for managing daily operations of a single restaurant (10-25 employees) ensuring delivery of the Brand Standards and food safety promise and ensuring desired restaurant outcomes (i.e., increased sales, profitability, and employee retention). The RM mobilizes the restaurant management team to oversee the financial controls, operations, people development, Guests service and THP and RBI compliance within the restaurant across all shifts. An RM should be able to work long and/or irregular hours, including extra shifts, as needed, for proper functioning of the restaurant.**1. **Leads Operations Excellence**: Directs efficient and accurate preparation and sale of products and preventive maintenance of restaurant facilities for Brand Standards and Food Safety promise delivery.- Provides operations direction to team in a clear, concise, and positive way and coaches others to lead operations (Leads People/Influences Others)- Sets an example for team by working hard to implement shift plans (Prepare, Lead, Assess, Next Steps) and ensure swift and smooth operations (Gets Results)- Identifies and resolves bottlenecks in operations to improve speed of service (Solves Problems)- Gets the right people involved to prevent and resolve restaurant equipment problems (Solves Problems)- Monitors company and RBI operational programs, processes, and metrics to identify restaurant issues; Involves management team in resolving operational challenges (Shows Drive/Leads People/Solves Problems)- Demonstrate patience and a positive attitude with management team and team members while delegating tasks and giving production instructions (Influences Others)- Takes full responsibility of special projects which the Area Manager may assign from time to time.**2. **Leads Brand Standards and Food Safety Promise and Delivery**: Motivates and directs team to do what it takes to exceed Guest expectations with always fresh and safe food and fast & friendly service in clean and safe surroundings.- Makes a professional impression on Guests and team through positive and friendly attitude and proactive interaction to seek feedback on Guest experience (Influences Others/Shows Drive)- Directs team to take pride in the details of delivering the Brand Standards and Food Safety Promise delivery (Gets Results)- Works with team to act on Guest feedback and resolve Guest complaints in a timely, friendly, and professional manner (Leads People/Solves Problems)- Demonstrates flexibility to meet different team needs to ensure Brand Standards and Food Safety Promise delivery (Can Play Many Roles- Identifies and implements local strategies to market the restaurant and promote restaurant involvement in the community (Shows Drive /Gets Results)**3. ** **Builds Team Talent**: Provides coaching and feedback to team members and managers on crew stations, Tim Hortons products, processes, and policies; leads restaurant management team in recruiting, selecting, and retaining effective crew talent.*Delegates work to team members in a way that encourages them to work together to ensure the restaurant operates to Tim Hortons standards (Leads People)- Coaches management team members on people leadership skills and management tools for maximum efficiency and promotability; makes them feel their contributions are valuable (Leads People)- Review restaurant's operational, financial, and marketing targets and results to set challenging goals for self and team, provide timely performance feedback and ensure accountability (Shows Drive /Leads People)- Coaches management team with knowledge of employment laws and policies and delegates new responsibilities in building crew talent (Leads People)- Leads the development and implementation of strategies to identify/hire/promote/orient and retain effective crew talent; assists AM with management recruitment and selection (Gets Results)- Identifies effective team members who are "at-risk-of-departing" and takes appropriate action for retention (Influences Others)- Maintain order and discipline among employees supervised, including reprimands, suspensions, and recommendations of employment termination.- Optimizes profit and loss by ensuring proper scheduling and positioning of team members and management (Has Expertise)- Prepares restaurant financial plan to include sales, operating expenses, and profits (Has Expertise)- Oversees the forecasting, ordering, accounting, and maintaining of restaurant product and supply inventories at acceptable level (Has expertise)- Coaches team to effectively implement marketing/sales strategies (i.e., upselling tickets, focus on value/combo menu, promo/new product launches) (Influences Others/Gets Results)- Seeks best practices from others to enhance use of restaurant financial controls (Learns Quickly)- Coaches management team to identify new ways to enhance restaurant profit and loss with marketing, inventory, ope
