Assistant Restaurant Leader

Raising Cane's•Jackson, MS

About The Position

The Assistant Restaurant Leader supports the Restaurant Leader in the day-to-day operations of the restaurant and upholds Raising Cane’s standards and culture across restaurant operations. The role oversees hourly crewmember hiring, termination, onboarding, payroll, scheduling, training, and performance management; acts as manager on duty; opens and closes the restaurant; and manages cash accountability. The position also supports shift execution, customer service, facility cleanliness, and operational and safety standards. The work environment includes a fast-paced kitchen and customer-facing work, both indoors and outdoors and in varied temperatures. Work involves food products and common allergens, industrial equipment, commercial cleaning products requiring personal protective equipment, and extended physical activity such as walking, standing, lifting, and bending.

Requirements

At least 3 years of restaurant or retail management experience.
Must be at least 18 years old.
High school diploma or equivalent required.
Valid driver’s license.
Detail-oriented and organized, with the ability to manage multiple changing priorities.
Self-driven, flexible, and highly energetic, with strong analytical, written, and verbal communication skills.
Ability to work effectively and efficiently independently and collaboratively.
Ability to recognize and analyze problems, set goals, create plans, and put plans into action to solve problems.
Proficiency with technology systems, including Microsoft Office (Excel, Word, and Outlook), and ability to learn and adapt to new systems quickly.
Ability to work a variety of shifts, including days, evenings, and weekends, and travel as needed for work-related functions and training.

Nice To Haves

New restaurant opening experience preferred.
Some college preferred.

Responsibilities

Hire and terminate hourly, non-management crewmembers.
Manage onboarding, status changes, and payroll for hourly crewmembers.
Create crewmember work and training schedules.
Manage hourly crewmember performance through development, coaching, redirective communication, documentation, and other performance-management tasks.
Act as manager on duty and open and close the restaurant.
Manage cash handling and ensure accountability.
Enforce Raising Cane’s policies and standards.
Execute shifts in accordance with Raising Cane’s operations and safety standards.
Use required tools, forms, and logs to support shift execution, document results, and take corrective action when needed.
Deploy crewmembers during shifts.
Provide exemplary customer service.
Use the restaurant’s reward and recognition program for crewmembers.
Authorize employee functions requiring manager approval, such as discounts, promotions, and timeclock overrides.
Ensure restaurant cleanliness and that the facility is in good working order.
Complete other duties as assigned.