Restaurant Shift Leader

Job Description

Company Description

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. Now is your chance to join the Team and Raise The Bar!

Benefits offered for all Full-time Restaurant Managers:

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• Medical, Dental, Vision & Pharmacy Benefits
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• Dependent Care & Healthcare Flexible Spending Accounts
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• Company-provided Life and Disability insurance
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• Hospital Indemnity, Accident and Critical Illness
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• 401(k) With Employer Match (age 21 & older)
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• Access to financial advisors for budget and retirement planning
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• One Pass Gym Membership Program
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• Tuition Reimbursement
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• Crewmember Assistance Program
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• Pet Insurance
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Perks & Rewards for Restaurant Managers:

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• Weekly Pay!*
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• Competitive pay + monthly bonus
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• Paid Time Off & Sick time
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• 8 paid Holidays a year**
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• Early closure for company events
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• Casual Work Attire
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• Perkspot Employee Discount Programs\n
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  • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly. 
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  • **Some locations may vary 
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Job Description

Your Role at Raising Cane’s: 

The Growth Restaurant Leader is a Restaurant Leader with Raising Cane’s that is also responsible for providing strategic direction for each new restaurant opening (NRO) they support. This role is responsible for leading the NRO process and training the Restaurant Leader while deployed. The Growth Restaurant Leader works in collaboration with the Restaurant Leader to meet all performance milestones before and after opening. This role is tasked with the oversight of the training team’s performance, NRO admin duties and supports all operations and people development.

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:

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• Leads NRO strategy and oversees daily restaurant operations and enforces Raising Cane’s policies and standards 
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  Leads daily restaurant operations and enforces Raising Cane’s policies and standards 

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  Develops the growth team and ensures all performance standards are met 

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  Supports staffing, scheduling, training and performance management 

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  Utilizes reward and recognition program for the crewmembers in the restaurant 

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  Audits all facets of operations and delivers feedback to support strategy development and execution with financial, people and operations management 

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  Executes shift management meeting Raising Cane’s operations and safety standards  

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  Performs restaurant performance standards observation walks and uses tools to document results and take corrective action when needed  

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Qualifications

Requirements for Success: 

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  Detail-oriented, organized and able to manage multiple priorities that may be constantly changing 

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  Self-driven, flexible, and highly energetic with strong analytical, written and verbal communication skills 

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  Able to work effectively and efficiently both independently and collaboratively 

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  Able to recognize problems, set goals, create plans and convert plans into action to solve problems 

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  Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly 

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  Able to meet the selection criteria for Raising Cane’s Restaurant Leader role 

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  Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training 

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  5+ years of restaurant or retail management experience 

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  Advanced knowledge of labor laws, staffing, scheduling, people, P&L and financial management 

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  New restaurant opening experience preferred 

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  Must be 18 years of age or older 

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  High school diploma or equivalent required, some college preferred 

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  Possess a valid driver’s license

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Additional Information

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

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