Multi-unit Manager

1 week ago

Toronto, Ontario, Canada Saisethsons Hospitality Group Inc Full time
Why working for Saisethsons Hospitality Group Inc.

We are a franchisee group operating Tim Hortons and believe in long term career paths and promoting from within.

We strive to be well-known for our unique approach to hospitality.

With a portfolio of restaurants across the GTA, we have been providing our team with growth opportunities for those constant in their efforts in service improvement, training and development and belief in Servant leadership philosophy.

You will find yourself in one of the best teams that work together and have fun together.

We are currently looking for
Multi-Unit Managers who possess excellent leadership skills and passion for the Hospitality industry.

As an enthusiastic leader, you oversee and manage a portfolio of restaurants to ensure that high standards of Hospitality, Systems, Operational and Training standards are achieved.


RESPONSIBILITIES:


Your role is to LEAD - MANAGE - BE ACCOUNTABLE for the team's performance results including Restaurants Profitability, Hospitality Performance, Tim Hortons Excellence Standards, and overall Team relationship.


LEADERSHIP OF SELF


Must be conscious of, and act in a manner that is consistent with the Brand's values and the Seth values - HEART.


  • Act in a professional manner when dealing with the team, management, company owner, suppliers and guests.
  • Have an optimistic outlook with regards to the business; spread optimism throughout the entire operation.
  • See problems as challenges; look for solutions rather than dwell on the circumstances being faced. Challenge all within the organization to take on the same approach.
  • Be genuine and specific with praise; building the selfesteem of all within the organization.

LEADERSHIP OF OTHERS
Be an effective leader who inspires. Live Servant Leadership Promise with team, guests, and managers. Manage the restaurants and take ownership as if they were your own.

  • Always make decisions with the guests and team members in mind.
  • Conduct daily visits based on your weekly planner, giving positive and, when necessary, constructive feedback to managers and team members.
  • Work alongside with the managers and the team on the floor regularly and as needed to support Hospitality, Operations, Systems as well as Training and Development.
  • Maintain contact with the Director of Operations, Seth Shared Services as well as the restaurant managers, within the realm of responsibility, on a daily basis.
  • Responsible for Profit and Loss for a group of restaurants.
  • Motivate all levels of the team to succeed through the use of operational and company incentive programs.
  • Troubleshoot when either one of the restaurants' costs are out of line, or when projected sales growth is not occurring.
  • Set up goals with the Director of Operations/Company Owner at the beginning of each year and quarter. These include profitability and sales goals.
  • On a weekly basis, track operation results in terms of actual versus targeted goals.
  • Set up goals with each restaurant manager at the beginning of the year and quarter

These include:

Food/Paper/Labor targets, goals for Always Fresh, FOH and BOH reports, food safety audits, Hospitality as well as other operational goals.


  • Propose action plans to restaurant managers to help them achieve targeted Food/Paper/Labor numbers.
  • On a weekly basis, give managers updates of actual versus targeted goals, suggesting where and how improvements could be made.
  • On a monthly basis sit down with the managers to discuss progression towards goals set.
  • Conduct an annual performance evaluation of each restaurant manager.
  • Constantly monitor and look for potential internal growth opportunities of existing teams and develop more leaders.
  • Manage implementation of new products, equipment or procedures.
  • Be familiar with the Employment and Human Rights legislation and ensure organization compliance.
  • Promote a violence and harassmentfree work environment in all restaurants. Enforce a zero tolerance policy on workplace harassment and violence
  • Enforce the company and restaurant policies. Conduct performance review, coaching discussion and termination when needed.
  • Must step in and act as the restaurant manager, when unforeseen circumstances, leaves the restaurant without its manager.

QUALIFICATIONS:


A minimum of 3 years experience as a General manager managing and overseeing a portfolio of at least 3 restaurants in the quick service industry.

Willing to work at least 1 weekend and as needed.

Willing to relocate or commute to different areas based on the restaurant portfolio.

Exceptional Integrity and trust

Exceptional Hospitality

Action and results oriented

Solid judgment and decision making

Strong interpersonal skills (motivating, delegation, conflict management, respect for others, listening)

Strong organization and time management skills

Excellent communication skills (written, verbal, composure)

Salary:
From $65,000.00 per year

Benefits

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