General Manager

General Manager: Blaze the trail for Tim Hortons’ San Antonio Launch

Have you ever dreamed of building something from the ground up, creating culture, leading people, and driving performance that shapes a brand’s legacy? If your answer is yes, then this is your moment.

CO3 Brands is bringing Tim Hortons to San Antonio, and we’re searching for a General Manager who’s equal parts visionary and hands-on operator. The right person will thrive in the thrill of startup energy while holding the standards of an established global brand. You’ll have full autonomy to recruit, build your team, drive profitability, and craft a guest experience that sets the benchmark for every Tim Hortons to come in Texas. This is a role for someone excited to launch, lead, and leave a mark. 

Successful General Managers are accountable for leading all aspects of restaurant operations — including profitability, guest experience, staffing, and compliance — to meet or exceed organizational goals. This role involves coaching and developing a team, managing financials, ensuring quality, and upholding brand and safety standards. The General Managers perform all the duties of a Barista or Baker plus oversee the day-to-day operations of the store.

· 1. Leadership & People Management

· Lead by example: model exemplary customer-first behavior and company values.

· Recruit, interview, hire, and onboard new team members and shift leaders.

· Conduct training, coaching, performance reviews, and corrective action.

· Foster a positive, inclusive work environment, handling conflicts proactively.

· Set goals (daily/weekly/monthly) with staff and support them to achieve.

· Maintain open-door communication and encourage feedback.

· Attend ongoing leadership training

· 2. Guest Experience & Quality

· Ensure outstanding guest service (accuracy, friendliness, speed, cleanliness).

· Address and resolve guest concerns promptly and professionally.

· Conduct regular walkthroughs to ensure standards are met.

· Oversee execution of menu launches, promotions, and offers per brand guidelines.

· 3. Operations & Financial Management

· Take ownership of the restaurant’s P&L (profit & loss).

· Manage labor scheduling to balance service levels and cost control.

· Monitor and control food, paper, and supply costs; order inventory, track waste.

· Ensure accurate cash handling, daily banking, deposits, reconciliation, and audits.

· Monitor key performance metrics: sales variances, labor %, food cost %, etc.

· Perform daily/weekly/monthly inventories.

· Oversee maintenance of equipment, facility, and safety standards.

· Ensure compliance with health, safety, and employment regulations.

· 4. Operations Execution & Standards

· Enforce brand and operating standards, policies, and procedures.

· Ensure equipment calibration, cleanliness, sanitation protocols, and food safety compliance.

· Perform or oversee shift handovers, opening/closing procedures, audits, and inspections.

· Use operational tools/software (POS, inventory systems, scheduling tools) to manage performance.

· 5. Community / Marketing / Local Engagement

· Represent the store in the community; build relationships with customers and local businesses.

· Promote local marketing initiatives, in-store events, catering offers, etc.

Required / Preferred:
- High School diploma or equivalent; some post-secondary education is a plus.
- 3–4 years of management experience in food service, quick service or retail.
- Demonstrated leadership ability and people development skills.
- Strong financial literacy: ability to read and manage budgets, P&L, cost control.
- Solid organizational, time management, and problem-solving skills.
- Excellent verbal and written communication skills.
- Proficiency with computers, spreadsheets, email, and point-of-sale systems.
- Ability to work flexible hours and respond to operational issues 24/7 if needed.
- Valid driver’s license and reliable transportation.
- Understanding of health & safety, sanitation, and employment law applicable to the region.

- Mostly on-foot, standing for long periods.
- Regular lifting of supplies and ingredients (up to ~50 lbs).
- Exposure to a range of temperatures (kitchen, freezer, hot equipment).
- Fast-paced, sometimes high-stress environment.
- May be required to respond off-hours or during emergencies.

Examples include:
- Sales versus targets or year-over-year growth
- Labor cost / labor as % of sales
- Food / paper cost variance
- Waste reduction
- Speed-of-service metrics (drive-thru, in-store)
- Guest satisfaction / loyalty / survey scores
- Compliance audit scores
- Employee turnover & retention