Restaurant Leader
About the role
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. The Restaurant Leader is responsible for strategic direction, maintaining operations standards, and driving results through people development, sales, and profit growth. This role teaches, models, and upholds Raising Cane’s culture standards for all crewmembers, customers, and partners.
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 changes and payroll processes
- Creates crewmember work and training schedules
- Develops management-level crewmembers, including performance management
- Acts as manager on duty, opens and closes the restaurant, and manages cash handling
- Monitors profit and loss statements and develops/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 programs for crewmembers in the restaurant
- Authorizes employee functions requiring manager approval (e.g., discounts, timeclock overrides, etc.)
- Ensures cleanliness of the restaurant and that 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
Qualifications
- 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 able 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
- New restaurant opening and local restaurant marketing experience preferred
- Must be 18 years of age or older
- High school diploma or equivalent required; some college preferred
- Possess a valid driver’s license
Pay
Starting from $64,000 annually, plus a monthly training incentive of $1,500. Pay is based on location, experience, and qualifications. Monthly incentives after training vary and are based on restaurant profitability.
Benefits
- Medical, Dental, Vision & Pharmacy Benefits
- Dependent Care & Healthcare Flexible Spending Accounts
- Company-provided Life and Disability insurance
- Hospital Indemnity, Accident and Critical Illness insurance
- 401(k) with Employer Match (age 21 & older)
- Access to financial advisors for budget and retirement planning
- One Pass Gym Membership Program
- Tuition Reimbursement
- Crewmember Assistance Program
- Pet Insurance
Perks
- Weekly pay (except in some states, e.g., California, where the company pays bi-weekly)
- Competitive pay + monthly bonus
- Paid Time Off & Sick time
- 8 paid Holidays a year (some locations may vary)
- Early closure for company events
- Casual Work Attire
- Perkspot Employee Discount Programs
The physical work environment includes working in a fast-paced kitchen (requiring extended periods of physical exertion such as walking, standing, lifting, and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products (requiring the use of personal protective equipment), and physical activities necessary to complete the responsibilities of the job.