Restaurant Leader

Raising Cane's•San Diego, CA

7h•Onsite

About The Position

The Restaurant Leader is responsible for providing strategic direction for their restaurant and must maintain operations standards and drive results through people development, sales, and profit growth. This role is tasked with teaching, modeling, and upholding Raising Cane’s culture standards for all crewmembers, customers, and partners. Raising Cane’s Chicken Fingers® serves craveable chicken finger meals and is known for its great Crew and cool Culture, following a Work Hard. Have Fun. philosophy. It is the fastest-growing chicken concept and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to its rapid growth and enduring success.

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
Must be 18 years of age or older
High school diploma or equivalent required
Possess a valid driver’s license

Nice To Haves

New restaurant opening and local restaurant marketing experience preferred
Some college preferred

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