Area Director - Salt Lake City

About the role

At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane’s is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success.

Responsibilities

Restaurant Support

• Delivers high-performing and best-in-class operations by leading and inspiring all restaurant crewmembers, identifying areas of opportunity, holding accountability, and celebrating successes in the restaurants
• Ensures company restaurant activities and operations are aligned to Raising Cane’s vision, mission, core values, and non-negotiables
• Directs and operates restaurants while leveraging, directing, and collaborating with marketing, training, recruiting and growth functional leaders (Area Business Unit)
• Builds and executes operational plans from the ground up
• Delivers operations performance aligned to sales driven and profit smart philosophy
• Trains restaurant leaders to manage and operate Raising Cane’s crew appreciation program
• Maintains full responsibility for financial performance that directly impacts area restaurant operations and is accountable to all aspects of the restaurants’ EBITDAR – budget planning, management, and performance

Business Unit Team Support

• Identifies current needs and gaps to directly support from the Business Unit team to achieve desired results
• Directs area marketing support by developing and improving plans to effectively utilize media, sponsorships, and active community involvement
• Directs area training support to assist underperforming restaurants, certify training restaurants, facilitate rollouts, and assess effectiveness of current training programs
• Directs area recruiting support to assess needs, build recruitment strategies, and allocate resources to attract and onboard all levels of restaurant crewmembers
• Conducts regular business reviews in conjunction with the Area Business Unit team

RSO and Functional Crew Collaboration

• Collaborates with functional leaders to screen and hire best-in-class functional experts for the Area Business Unit team
• Collaborates with functional leaders in all personnel management of the Business Unit team which include compensation, performance reviews, expense management, and PTO review and approvals
• Provides insight and feedback to RSO and functional crewmembers on the effectiveness and usefulness of all restaurant programs, systems, and tools
• Recognizes when potential gaps in support, processes, and/or tools for the restaurants exist and notify the appropriate parties for resolution
• Leverages appropriate forums to ensure all RSO and functional crewmembers are aligned to the goals and objectives of the Area Business Unit team

Qualifications

• 4+ years’ experience in the restaurant industry with multi-unit leadership experience
• Multi-unit retail or restaurant operations experience
• Detail-oriented, organized, and able to manage multiple priorities that may be constantly changing
• Strong decision-making capabilities and able to deliver within tight deadlines
• Self-driven, flexible, and highly energetic with strong analytical, written, and verbal communication skills
• Able to work effectively and efficiently both independently and collaboratively
• Action and results orientated with a strong commitment to quality and data-driven results
• Able to see the “big picture” and focus on unit level performance concurrently
• Able to work a varied schedule related to business needs including days, evenings, and weekends
• Required to live within assigned area and ability to travel when needed
• Microsoft Proficient: Word, Excel & PowerPoint
• High school diploma or equivalent; Bachelor’s in related field preferred
• Possess a valid driver’s license

Physical work environment

• Combination of working from a home-based office, representing Raising Cane’s out in the community, traveling throughout the region, as well as time spent in our Restaurants
• May include working in a fast-paced kitchen and interacting with and serving customers
• Extended periods of physical exertion such as walking, standing and lifting
• Working both inside and outside in varied temperatures, with and around food products and common allergens, industrial equipment, commercial cleaning products
• Requires use of personal protective equipment and ergonomic activities necessary to complete the job function