March 08, 2019

Manager,Tim Horton's-Clarksburg


  • 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.


  • 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)

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