Restaurant Leader

Raising Cane's•Lansing, MI

About The Position

The Restaurant Leader provides strategic direction for the restaurant, maintains operational standards, and drives 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 position is responsible for the restaurant’s financial success, forecasting and budgeting, compliance, staffing and management development, and overall operational performance. The physical work environment includes a fast-paced kitchen and customer interaction, with inside and outside work in varied temperatures. The work involves extended periods of walking, standing, lifting, and bending, as well as working around food products, common allergens, industrial equipment, and commercial cleaning products. Personal protective equipment is required where applicable.

Requirements

At least 5 years of restaurant or retail management experience.
Must be at least 18 years of age.
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 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 Microsoft Office, including Excel, Word, and Outlook, and able to learn and adapt to new systems quickly.
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 and manage forecasting and budgeting.
Ensure restaurant compliance with company standards, policies, and laws.
Hire and terminate management-level crewmembers, and manage 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 metrics in all crewmember and operations performance metrics.
Complete other duties as assigned.