Restaurant Leader

Raising Cane's•Fort Myers, FL

About The Position

The Restaurant Leader is responsible for the strategic direction and overall financial success of the restaurant, including forecasting and budgeting. The role maintains operational standards, ensures compliance with company policies and applicable laws, and drives sales and profit growth through people development. The Restaurant Leader teaches, models, and upholds Raising Cane’s culture standards for crewmembers, customers, and partners. The position includes hiring and terminating management-level crewmembers, managing status changes and payroll processes, creating work and training schedules, and developing managers through performance management. The Restaurant Leader 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 extended periods of walking, standing, lifting, and bending; working with food products, common allergens, industrial equipment, and commercial cleaning products; and using personal protective equipment as required.

Requirements

At least 5 years of restaurant or retail management experience.
Must be at least 18 years old.
High school diploma or equivalent.
Valid driver’s license.
Able to work a variety of shifts, including days, evenings, and weekends, and travel as needed for work-related functions and training.
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.
Able to work effectively and efficiently both independently and collaboratively.
Able to recognize problems, set goals, create plans, and put plans into action 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 handle public dealings professionally and consistently with company policies, acting as a brand ambassador inside and outside the restaurant.

Nice To Haves

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

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 “meets expectations” or better results in all crewmember and operations performance metrics.
Complete other duties as assigned.