Restaurant Leader (General Manager)

Raising Cane's•Jackson, TN

About The Position

The Restaurant Leader is responsible for the strategic direction of the restaurant, maintaining operating standards and driving results through people development, sales, and profit growth. The role teaches, models, and upholds Raising Cane’s culture standards for crewmembers, customers, and partners. The Restaurant Leader oversees the restaurant’s financial success, including forecasting and budgeting; ensures compliance with company standards, policies, and laws; hires and terminates management-level crewmembers; creates work and training schedules; and develops management-level crewmembers through performance management. The role also serves as manager on duty, opens and closes the restaurant, manages cash handling, monitors profit and loss statements, and develops and executes strategies for financial and operational performance. The work environment includes a fast-paced kitchen and customer interaction, with work both indoors and outdoors in varied temperatures. The role involves working with food products, common allergens, industrial equipment, and commercial cleaning products requiring personal protective equipment, as well as extended physical exertion such as walking, standing, lifting, and bending. Starting salary is $60,000 annually, plus a monthly training incentive of $1,500. Pay depends on location, experience, and qualifications. Monthly incentives after training vary and are based on restaurant profitability.

Requirements

At least 5 years of restaurant or retail management experience.
Must be at least 18 years of age.
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 energetic, with strong analytical, written, and verbal communication skills.
Able to work effectively and efficiently independently and collaboratively.
Able to recognize problems, set goals, create plans, and act on plans to solve problems.
Able to measure performance subjectively and objectively with a high level of emotional intelligence.
Proficient with technology systems, including Microsoft Office (Excel, Word, and Outlook), and able 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 handle public dealings professionally, consistent with company policies, and act as a brand ambassador inside and outside the restaurant.

Nice To Haves

New restaurant opening experience.
Local restaurant marketing experience.
Some college.

Responsibilities

Ensure the restaurant’s overall financial success, including forecasting and budgeting.
Ensure restaurant compliance with company standards, policies, and laws.
Hire and terminate management-level crewmembers, including handling status changes and payroll processes.
Create crewmember work and training schedules.
Develop management-level crewmembers, including through performance management.
Act as manager on duty, open and close the restaurant, and manage cash handling.
Monitor profit and loss statements and develop and execute strategies for financial and operational performance.
Enforce Raising Cane’s policies and standards.
Use required tools, forms, and logs to support shift execution, document results, and take corrective action when needed.
Deploy crewmembers during shifts and provide exemplary customer service.
Use the reward and recognition program for restaurant crewmembers.
Authorize employee functions requiring manager approval, such as discounts and timeclock overrides.
Ensure restaurant cleanliness and that the facility is in good working order.
Achieve and maintain training restaurant status.
Achieve and maintain at least meets-expectations performance metrics for crewmembers and operations.
Complete other duties as assigned.