Job Description
The Restaurant Leader drives operational excellence at Raising Cane's, teaching crewmembers the company culture while boosting sales and profits. Responsibilities include hiring management, scheduling shifts, and managing daily cash handling. Tools like profit and loss statements guide decision-making in a fast-paced kitchen setting.
Raising Cane's Chicken Fingers serves craveable chicken finger meals across the US, growing as a top restaurant brand with a philosophy of hard work and fun. Crew development emphasizes metrics in operations and customer service.
Activities involve ensuring compliance with policies, using forms for shift execution, and deploying staff for exemplary service. Cleanliness standards get maintained through facility checks, and problem-solving includes corrective actions. Interactions with customers, crewmembers, and partners occur in the restaurant, with shifts often requiring physical exertion like lifting and bending.
Compensation starts at $70,000 annually plus $1,500 monthly training incentive. Locations vary, with positions requiring travel and varied shifts including weekends. Benefits include medical, dental, vision, 401(k), gym membership, tuition reimbursement, paid time off, and discounts. Work attire is casual, promoting a supportive environment.
Responsibilities
- Ensures overall financial success of the restaurant and is responsible for forecasting and budgeting
- Ensures overall restaurant compliance to company standards, policies and laws
- Hires and terminates management-level crewmembers including status change and payroll process
- Creates crewmember work and training schedules
- Develops management-level crewmembers including performance management
- Acts as manager on duty, opens and closes the restaurant, manages cash handling
- Monitors profit and loss statements, develops and executes strategy in all areas of financial and operational performance
- Enforces Raising Cane’s policies and standards
- Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed
- Deploys crewmembers during a shift and provides exemplary customer service
- Utilizes reward and recognition program for the crewmembers in the restaurant
- Authorizes employee functions requiring manager approval (e.g. discounts, timeclock overrides, etc.)
- Ensures cleanliness of the restaurant and ensures the facility is in good working order
- Achieves and maintains training restaurant status
- Achieves “meets expectations” or better metrics in all crewmember and operations performance metrics
- Completes other duties as assigned
Requirements
- Detail-oriented, organized and able to manage multiple priorities that may be constantly changing
- Self-driven, flexible, and highly energetic with strong analytical, written and verbal communication skills
- Able to work effectively and efficiently both independently and collaboratively
- Able to recognize problems, set goals, create plans and convert plans into action to solve problems
- Able to measure performance, subjectively and objectively with a high level of emotional intelligence
- Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly
- Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training
- Able to manage all public dealings in a professional manner, consistent with Raising Cane’s policies and acts as a brand ambassador inside and outside the restaurant
- 5+ years of restaurant or retail management experience
- New restaurant opening and local restaurant marketing experience preferred
- Must be 18 years of age or older
- High school diploma or equivalent required, some college preferred
- Possess a valid driver’s license