Assistant Restaurant Leader

The base salary starts at $87,000, and the position is also eligible for the Restaurant Monthly Incentive Program. The total target cash may range from $87,000 to $125,600. Base salary is based on location, experience, and qualifications. The total target cash includes estimated incentive amounts earned under our Restaurant Monthly Incentive Program if your restaurant meets profitability expectations and you meet all eligibility criteria. Incentive amounts may vary and depend on actual restaurant performance, profitability, and eligibility. 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 Full‑time Restaurant Managers 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 Tuition reimbursement Crewmember assistance program Pet insurance Medical, Dental, Vision & Pharmacy benefits Dependent Care & Healthcare Flexible Spending Accounts One Pass gym membership program Perks & Rewards for Restaurant Managers Weekly pay* Competitive pay + monthly bonus Paid time off & sick time Eight paid holidays a year** Early closure for company events Casual work attire PerkSpot employee discount programs Job Description The Assistant Restaurant Leader is responsible for supporting the Restaurant Leader in day‑to‑day operations of the restaurant and upholding Raising Cane’s standards and culture in all areas of restaurant operations. The physical work environment includes a fast‑paced kitchen that requires extended periods of physical exertion such as walking, standing, lifting and bending, and interacting with customers. It also includes outside work in varied temperatures and handling food products, allergens, industrial equipment, commercial cleaning products that require personal protective equipment. Responsibilities Hire and terminate all hourly, non‑management crew members. Own the onboarding, status change and payroll process for all hourly crew members. Create crew member work and training schedules. Manage the performance of all hourly crew members (development, coaching, redirective communication and documentation, and other performance‑management tasks). Act as manager on duty and open/close the restaurant. Manage cash handling and ensure accountability. Enforce Raising Cane’s policies and standards. Execute shift management while upholding operations and safety standards. Use required tools, forms, and logs to support shift execution, document results and take corrective action when needed. Deploy crew members during a shift. Provide exemplary customer service. Utilize reward and recognition program for crew members in the restaurant. Authorize employee functions requiring manager approval (e.g., discounts, promotions, time‑clock overrides). Ensure cleanliness of the restaurant and that the facility is in good working order. Complete other duties as assigned. Qualifications Detail‑oriented, organized and able to manage multiple priorities that may constantly change. Self‑driven, flexible, and highly energetic with strong analytical, written and verbal communication skills. Ability to work effectively and efficiently both independently and collaboratively. Ability to recognize and analyze problems, set goals, create plans and convert plans into action to solve problems. Proficient in Microsoft Office (Excel, Word, Outlook) and able to learn and adapt to new systems quickly. Ability to work a variety of shifts including days, evenings and weekends and travel as needed for work‑related functions and training. Three or more years of restaurant or retail management experience. New restaurant opening 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. All your information will be kept confidential according to EEO guidelines. #J-18808-Ljbffr