Restaurant Manager

Raising Cane's•Natchitoches, LA

About The Position

The Restaurant Manager supports the Restaurant Leader in the restaurant’s day-to-day operations and upholds Raising Cane’s standards and culture while managing restaurant operations during shifts. The role ensures that operations meet company standards across all restaurant zones, serves as the manager on duty, opens and closes the restaurant, and manages cash handling and accountability. The work environment includes a fast-paced kitchen and interaction with customers. Work takes place inside and outside in varied temperatures and involves working with food products, common allergens, industrial equipment, and commercial cleaning products. The role requires extended physical exertion, including walking, standing, lifting, and bending, and the use of personal protective equipment as needed.

Requirements

At least 1 year of restaurant or retail management experience.
Must be at least 18 years of age.
Complete all required Raising Cane’s company training programs.
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 written and verbal communication skills.
Able to work effectively and efficiently both independently and collaboratively.
Able to recognize problems, set goals, execute plans, and convert them into action to solve problems.
Knowledge and skills in staffing, scheduling, people management, and cost management.
Proficient with technology systems including Microsoft Office (Excel, Word, and Outlook), and able to learn and adapt to new systems quickly.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Ensure operations meet Raising Cane’s standards in all restaurant zones during a shift.
Act as manager on duty and open and close the restaurant.
Manage cash handling and ensure accountability.
Enforce company policies and standards.
Execute shift management in accordance with operations and safety standards.
Use required tools, forms, and logs to support shift execution, document results, and take corrective action when needed.
Direct crewmembers during a shift.
Provide exemplary customer service.
Use the reward and recognition program for restaurant 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.