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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 shifts. The role ensures operations meet company standards across restaurant zones, serves as manager on duty, opens and closes the restaurant, and manages cash handling and accountability. The manager directs crewmembers, provides customer service, enforces company policies and operational and safety standards, uses required tools and logs to document shift execution and corrective actions, and uses the reward and recognition program. The role also authorizes employee functions requiring manager approval, maintains restaurant cleanliness and facility condition, and performs other assigned duties. The work environment includes a fast-paced kitchen and customer interaction, with inside and outside work in varied temperatures. The job involves working around food products, common allergens, industrial equipment, and commercial cleaning products, and using personal protective equipment. Physical activity includes extended periods of walking, standing, lifting, and bending.
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Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED

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