Overview:

　　Starting from $75,000 - $90,000 annually plus monthly training incentive of $2,000*

　　*The total compensation package for this position may also include other elements, including a performance bonus and discretionary awards in addition to a full range of medical, financial, and/or other benefits (including 401(k) eligibility and various paid time off benefits, such as vacation, sick time, and parental leave), dependent on the position offered. Pay is based on location, experience, and qualifications etc.

　　*Monthly incentives after training vary and are based on restaurant profitability

　　At Raising Cane’s Chicken Fingers® we serve only the best tasting and most craveable chicken finger meals. It’s our ONE LOVE®. Our Crew makes it happen, our Culture makes it unique and the Community makes it all worthwhile.

　　Every talented crewmember in our restaurants is important to our success and a value to our rapidly growing company. We all work with a sense of purpose and focus on our chicken finger meals, customers, crew, communities and company culture. We are constantly striving to raise the bar. The future for Raising Cane’s is growth focused and we’re on the path to being one of the top ten restaurant companies in the United States.

　　Responsibilities:

　　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 and interacting with and serving customers. This requires extended periods of physical exertion such as walking, standing and lifting. It also includes working both inside and outside in varied temperatures, with and around food products and common allergens, industrial equipment, commercial cleaning products, and requires use of personal protective equipment and ergonomic activities necessary to complete the job function.

　　Your Impact and Responsibilities:

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

　　Leads daily restaurant operations and enforces Raising Cane’s policies and standards

　　Develops the growth team and ensures all performance standards are met

　　Supports staffing, scheduling, training and performance management

　　Utilizes reward and recognition program for the crewmembers in the restaurant

　　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:

　　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

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

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

　　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