General Manager

Job Description Your Role at Raising Cane’s The Growth Restaurant Leader is a Restaurant Leader with Raising Cane’s responsible for providing strategic direction for each new restaurant opening (NRO) they support. This role leads the NRO process and trains the Restaurant Leader while deployed, collaborates to meet performance milestones before and after opening, oversees training team performance, NRO admin duties and supports all operations and people development. The physical work environment includes working in a fast‑paced kitchen, extended periods of physical exertion, customer interaction, indoor/outdoor work, varied temperatures, and handling food, allergens, equipment, cleaning products requiring PPE. Your Impact and Responsibilities Leads NRO strategy and oversees daily restaurant operations, enforcing Raising Cane’s policies and standards Develops the growth team and ensures all performance standards are met Supports staffing, scheduling, training and performance management Uses reward and recognition program for crewmembers Audits all facets of operations and delivers feedback to support strategy development and execution with financial, people and operations management Executes shift management meeting Raising Cane’s operations and safety standards Performs restaurant performance standards observation walks and uses tools to document results and take corrective action when needed Qualifications Detail-oriented, organized and able to manage multiple priorities that may be constantly changing Self‑driven, flexible, 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 Proficient in Microsoft Office (Excel, Word, Outlook) and able to learn new systems quickly Meets selection criteria for Raising Cane’s Restaurant Leader role Willing to work a variety of shifts, including days, evenings, weekends, and travel as needed for training and work‑related functions 5+ years of restaurant or retail management experience Advanced knowledge of labor laws, staffing, scheduling, people, P&L and financial management New restaurant opening experience preferred Must be 18 years of age or older High school diploma or equivalent required; some college preferred Possesses a valid driver’s license Additional Information All your information will be kept confidential according to EEO guidelines. #J-18808-Ljbffr