Restaurant Leader

Job Description

Starting from $60,000 annually plus a monthly training incentive of $1,500. Pay is based on location, experience, and qualifications. Monthly incentives after training vary and are based on restaurant profitability.

• 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
• Crew member Assistance Program
• Pet Insurance
• Medical, Dental, Vision & Pharmacy Benefits
• Dependent Care & Healthcare Flexible Spending Accounts
• One Pass Gym Membership Program

• 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 Chicken Fingers® serves 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.

The Restaurant Leader is responsible for strategic direction for their restaurant and must maintain operations standards and drive results through people development, sales and profit growth. This role teaches, models and upholds Raising Cane’s culture standards for all crew members, customers and partners.

The physical work environment includes working in a fast‑paced kitchen environment (extended walking, standing, lifting and bending), interacting with customers, working indoors and outdoors in varied temperatures, handling food products, allergens, industrial equipment, commercial cleaning products and using personal protective equipment.

Purpose of the position:

• Ensures overall financial success of the restaurant and is responsible for forecasting and budgeting.
• Ensures overall restaurant compliance to company standards, policies and laws.
• Hires and terminates management‑level crew members, manages status changes and payroll processes.
• Creates crew member work and training schedules.
• Develops management‑level crew members through performance management.
• Acts as manager on duty, opens and closes the restaurant, manages cash handling.
• Monitors P&L statements, develops and executes strategy in all areas of financial and operational performance.

General to the role:

• Enforces Raising Cane’s policies and standards.
• Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed.
• Deploys crew members during a shift and provides exemplary customer service.
• Utilizes reward and recognition program for crew members.
• Authorizes employee functions requiring manager approval (e.g., discounts, time‑clock overrides).
• Ensures cleanliness of the restaurant and maintains facilities in good working order.
• Achieves and maintains training restaurant status.
• Achieves “meets expectations” or better metrics in all crew member and operations performance metrics.
• Completes other duties as assigned.

Requirements for Success:

• Detail‑oriented, organized and able to manage multiple priorities that may change frequently.
• Self‑driven, flexible, highly energetic with strong analytical, written and verbal communication skills.
• Works effectively and efficiently both independently and collaboratively.
• Recognizes problems, sets goals, creates plans and converts plans into action to solve problems.
• Measures performance subjectively and objectively with a high level of emotional intelligence.
• Proficient in technology systems, including Microsoft Office (Excel, Word, Outlook) and can quickly learn new systems.
• Can work a variety of shifts, including days, evenings and weekends, and travel as needed for training and related functions.
• Manages all public dealings professionally, consistent with Raising Cane’s policies, acting as a brand ambassador.
• 5+ years of restaurant or retail management experience.
• New restaurant opening and local restaurant marketing experience preferred.
• Must be 18 years of age or older.
• High school diploma or equivalent required; some college preferred.
• Valid driver’s license.

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

It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Mid‑Senior level

Full‑time

Management

Restaurants