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. 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 employees and crewmembers • 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 • 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 Requirements for Success: • 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 ability 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 Perks • FREE meal while working a shift • Paid Time Off* • Closed on Major Holidays including New Years Day, Martin Luther King Day, Easter, Memorial Day, 4th of July, Labor Day, Thanksgiving and Christmas** • Monthly bonus potential $80000 per year - $90000 per year *Paid time provided to those who meet service and/or eligibility requirements **Locations may vary #PC1