Job Description

Your Role at Raising Cane’s:

The Restaurant Performance Standards (RPS) Manager leads a team of RPS Assessor(s) responsible for conducting comprehensive onsite evaluations that support Raising Cane’s standards for food safety, cleanliness, Customer experience, and brand protection. This role ensures assessments are executed accurately, consistently, and efficiently while coaching and developing Assessors, supporting program enhancements, and partnering with Operations leaders to drive operational excellence across assigned markets.

Your Impact and Responsibilities:

• Manage the day-to-day performance, development, and coaching of RPS Assessors within assigned markets
• Onboard and develop RPS Assessors through ongoing coaching, feedback, and performance development
• Lead recurring team meetings to communicate assessment methodology updates, scoring changes, new standards, and Company initiatives
• Ensure RPS Assessments are executed accurately, consistently, and in alignment with establish methodology, operational standards, and department expectations
• Monitor assessment execution, results, and reporting to maintain program integrity and identify risks, trends, and opportunities for improvement
• Partner with Restaurant and field support leadership to build understanding of RPS standards, assessment methodology, and performance expectations
• Serve as a subject matter expert on Restaurant operations, food safety, sanitation, cleanliness, and quality standards
• Support the implementation of Company programs, initiatives, and operational rollouts by ensuring alignment with the RPS program
• Partner with the Center of Excellence team to support the ongoing development, enhancement, and evolution of the RPS program
• Perform other duties as assigned

Qualifications

Required Qualifications:

• 2+ years of experience as a Raising Cane’s RPS Assessor with a demonstrated record of strong performance, or 5+ years of multi-unit management experience in the quick service or casual dining Restaurant industry
• Bachelor’s degree or equivalent work experience
• In-depth knowledge of Restaurant operations, food safety, sanitation, and quality standards
• Ability to train, coach, and develop individuals and teams
• Ability to effectively present information to Restaurant Leaders and senior leadership audiences
• Strong organizational skills with the ability to manage multiple priorities in a fast-paced, evolving environment
• Strong analytical, written, verbal, and interpersonal communication skills
• Proficient in Microsoft Office applications, including Excel, PowerPoint, and Word, with the ability to learn new systems and technologies

Preferred Qualifications:

• Additional food safety or quality certifications (e.g., HACCP, SQF)
• Experience leading field-based operational assessment, compliance, audit, or quality assurance programs
• Experience analyzing assessment data and identifying operational performance trends

Additional Information

All your information will be kept confidential according to EEO guidelines.

Essential Functions:

This position requires the ability to travel by vehicle or airplane up to 50% of the time. Flexibility to work a variety of shifts, including days, evenings, and weekends. Candidates must be able to routinely taste food products containing meat, dairy, sugar, and gluten. Work will be conducted in a fast-paced commercial kitchen environment with regular exposure to raw chicken, dairy products, eggs, flour, citrus, and oil. Candidates must be able to stand and move for extended periods and perform physical tasks such as lifting up to 40 pounds, kneeling, bending, stooping, and navigating stairs as needed to support daily operations.

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