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The Restaurant Manager supports the Restaurant Leader with day-to-day restaurant operations and upholds Raising Cane’s standards and culture while managing shifts. The role ensures operations meet company standards across all restaurant zones, serves as manager on duty, opens and closes the restaurant, and oversees cash handling and accountability. The manager directs crewmembers, provides customer service, maintains cleanliness and facility condition, and uses company tools and procedures to execute shifts safely and effectively. The work takes place in a fast-paced kitchen and customer-facing environment, both indoors and outdoors and in varied temperatures. It involves working with food products, common allergens, industrial equipment, and commercial cleaning products, with personal protective equipment required as appropriate. The job includes extended physical activity such as walking, standing, lifting, and bending. The initial hiring pay range is based on location and experience, with an indicated initial rate of $18.75 per hour. The listing also identifies an hourly minimum of $18.00 and mentions competitive pay plus a monthly bonus. Some locations may vary.
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Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED

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