General Manager

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 is tasked with teaching, modeling and upholding Raising Cane’s culture standards for all crew members, customers and partners.

Responsibilities

• 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 including status change and payroll process
• Creates crew member work and training schedules
• Develops management-level crew members including performance management
• Acts as manager on duty, opens and closes the restaurant, manages cash handling
• Monitors profit and loss statements, develops and executes strategy in all areas of financial and operational performance

Qualifications

• 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
• Able to measure performance, subjectively and objectively with a high level of emotional intelligence
• 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 and weekends and travel as needed for work-related functions and training
• Able to manage all public dealings in a professional manner, consistent with Raising Cane’s policies and acts as a brand ambassador inside and outside the restaurant
• 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

Mid-Senior level

Full-time

Management

Restaurants