Job Description

Your Role at Raising Cane’s:

The Restaurant Leader is responsible for strategic direction for their restaurant and must maintain operations standards and drive results through people development, sales and profit growth. This role is tasked with teaching, modeling and upholding Raising Cane’s culture standards for all crewmembers, customers and partners.

The physical work environment includes working in a fast-paced kitchen environment (which requires 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 that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job.

Your Impact and Responsibilities:

Purpose of the position:

• 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 change and payroll process
• Creates crewmember work and training schedules
• Develops management-level crewmembers including performance management
• Acts as manager on duty, opens and closes the restaurant, manages cash handling
• Monitors profit and loss statements, develops and executes strategy in all areas of financial and operational performance

General to the role:

• 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 program for the crewmembers in the restaurant
• Authorizes employee functions requiring manager approval (e.g. discounts, timeclock overrides, etc.)
• Ensures cleanliness of the restaurant and ensures 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

As a Restaurant General Manager, you must have excellent team leadership and customer service skills. You must also exemplify integrity and accountability at the managerial level.

Additional requirements of the Restaurant General Manager include:

• Minimum 2-3 years of management experience in the retail, restaurant, grocery or other service industry with responsibility for financial results
• Previous management proficiency in high volume retail with P&L accountability
• Ability to work a flexible schedule of nights, days, weekends and holidays

Additional Information

• Fuel Discount
• Nation-wide Medical Plan/Dental/Vision
• 401(k)
• Flexible Spending Accounts
• Adoption Assistance
• Tuition Reimbursement
• Flexible Schedule
• Weekly Pay