Page officielle de Tim Hortons pour le Québec.
Montreal, Quebec
En 1964, le premier restaurant Tim Hortons® a ouvert ses portes à Hamilton, en Ontario, et depuis tout ce temps, les Canadiens et les Canadiennes commandent le café de mélange original, le café Deux-DeuxMC, les beignes et les Timbits® emblématiques de Tim Hortons. Au fil des ans, Tim Hortons a ravi le cœur et satisfait les goûts des gens d’ici. Tim Hortons est fier d’être devenu la plus importante chaîne de restaurants au Canada, avec plus de 5 millions de tasses de café servies par jour et 80 % de la population qui visite un restaurant Tim Hortons au moins une fois par mois. Plus qu’un simple endroit où l’on prépare du café et des pâtisseries, Tim Hortons fait partie du tissu social canadien et est un fier symbole de notre pays et de ses valeurs. Nous avons toujours entretenu un lien profond avec nos communautés et nos invités d’un océan à l’autre. Nous comptons plus de 1 500 propriétaires de restaurant, des gens d’ici qui font partie des communautés partout au pays et qui emploient plus de 100 000 personnes. Nos propriétaires locaux et leurs équipes se soucient profondément des communautés qu’ils servent, c’est pourquoi nous versons plus de 60 millions de dollars par année à des organismes et à des communautés partout au Canada. Des Sports Timbits® aux Camps de la Fondation Tim Hortons®, nous investissons dans toutes sortes d’initiatives et de projets communautaires, petits et grands.
On-site · Amherst
The restaurant manager is responsible for overseeing daily operations, managing staff, and ensuring the restaurant meets financial and service goals. They must also handle inventory, maintain health and safety standards, and resolve customer concerns.
On-site · Oxford
Supervise and coordinate staff activities in food preparation and portioning while ensuring quality control standards are met. Address customer concerns and prepare operational reports for the establishment.
On-site · Saint-Quentin
Provide food service to customers at the service counter. Handle food preparation and distribution in a retail food environment.
On-site · Amherst
The role involves planning, organizing, and evaluating daily restaurant operations while supervising and training staff. Key duties include monitoring revenues, managing inventory, and ensuring high standards of customer service and safety compliance.
On-site · Amherst
The assistant manager is responsible for planning, organizing, and directing daily restaurant operations while monitoring revenues and labor costs. They also supervise and train staff, ensure health and safety compliance, and address customer concerns.
On-site · Springhill
The role involves planning, organizing, and evaluating daily restaurant operations while supervising and training staff. Key duties include monitoring revenues, managing inventory, and ensuring health and safety regulations are strictly followed.
On-site · Amherst
The Restaurant Manager is responsible for overseeing daily operations, managing staff performance, and analyzing budgets to maintain profitability. They ensure health and safety regulations are followed while providing high-quality customer service and managing events.
On-site · Amherst
Supervise and coordinate food service staff while ensuring adherence to hygiene, safety, and quality control standards. Handle customer complaints and prepare necessary operational reports.
On-site · Springhill
Supervise and coordinate staff activities related to food preparation and distribution while ensuring quality control and safety standards. Handle customer complaints and prepare operational reports.
On-site · Oxford
The supervisor will coordinate food service staff activities, ensure adherence to quality and safety standards, and provide training to team members. Additionally, they are responsible for resolving customer complaints and preparing operational reports.
On-site · Amherst
Supervise and coordinate staff activities related to food preparation and distribution while ensuring quality control and safety standards. Handle customer complaints and prepare operational reports.
On-site · Amherst
Supervise and coordinate staff activities regarding food preparation, portioning, and service quality. Handle customer concerns and prepare operational reports while ensuring safety and sanitation standards are met.
On-site · Amherst
Supervise and coordinate staff activities regarding food preparation, portioning, and service quality. Responsible for training employees in safety and sanitation while addressing customer concerns and submitting reports.
On-site · Springhill
Supervise and coordinate staff activities regarding food preparation, portioning, and service quality. Responsible for training employees in safety and sanitation while addressing customer concerns and submitting reports.
On-site · Brantford
The role involves planning and evaluating daily restaurant operations and implementing operational procedures. Key duties include managing inventory, negotiating with suppliers, and supervising a team of 5-10 people.
On-site · Huntsville
The Restaurant Manager is responsible for planning, directing, and evaluating daily operations while supervising a team of 5 to 15 employees. Key duties include managing staff schedules, handling financial reporting, and ensuring high standards of customer service and safety.
On-site · Mattawa
Responsible for preparing simple dishes, serving customers at the counter or buffet, and taking orders. Duties also include extensive cleaning of the kitchen, disinfecting equipment, and managing food supplies and waste.
On-site · Huntsville
The manager is responsible for planning, directing, and evaluating daily restaurant operations and supervising a team of 5 to 15 people. Key duties include managing staff schedules, maintaining inventory, and ensuring health and safety regulations are met.
On-site · Martensville
Serve customers at the food service counter. Handle food and beverage distribution in a retail environment.
On-site · Peace River
The employee is responsible for preparing simple dishes, serving food to customers at the counter or buffet, and managing food portions. Additionally, they must maintain food storage areas and record the quantities of food used.