Restaurant Manager

Company Description Initial hiring pay range (based on location, experience, etc.): $20-$20.75/ hour 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 Medical, Dental, Vision & Pharmacy Benefits Dependent Care & Healthcare Flexible Spending Accounts Company-provided Life and Disability insurance Hospital Indemnity, Accident and Critical Illness 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 & Rewards for Restaurant Managers Weekly Pay!* Competitive pay + monthly bonus Paid Time Off & Sick time 8 paid Holidays a year Early closure for company events Casual Work Attire Perkspot Employee Discount Programs *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly. Some locations may vary Your Role at Raising Cane’s The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane’s standards and culture in shift management responsibilities of restaurant operations. 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 operations meet Raising Cane’s standards in all restaurant zones during a shift Acts as manager on duty and opens and closes the restaurant Manages cash handling and ensures accountability General to the role Enforces Raising Cane’s policies and standards Executes shift management meeting Raising Cane’s operations and safety standards Uses required tools, forms and logs to support shift execution, document results and take corrective action when neededDirects crewmembers during a shift Provides exemplary customer service Utilizes reward and recognition program for the crewmembers in the restaurant Authorizes employee functions requiring manager approval (e.g., discounts, promotions, timeclock overrides, etc.) Ensures cleanliness of the restaurant and ensures the facility is in good working order 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 written and verbal communication skills Able to work effectively and efficiently both independently and collaboratively Able to recognize problems, set goals, execute and convert plans into action to solve problems Knowledge and skills in staffing, scheduling, people and cost management 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, weekends and travel as needed for work-related functions and training Must complete all required Raising Cane’s company training programs 1+ years of restaurant or retail management experience Must be 18 years of age or older High school diploma or equivalent preferred Equal Employment Opportunity All your information will be kept confidential according to EEO guidelines. #J-18808-Ljbffr