Assistant Restaurant Leader; In-Person Event

Position: Assistant Restaurant Leader (10/23 In-Person Event)

Assistant Restaurant Leader – Raising Cane’s Chicken Fingers

Starting from $55,000 annually plus a monthly training incentive of $750*.

* Pay is based on location, experience, and qualifications.

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

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 crew member is important to our rapid growth and enduring success.

Now is your chance to join the team and raise the bar!

Benefits offered for all 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
• Medical, dental, vision & pharmacy benefits
• Dependent care & healthcare flexible spending accounts
• Pet insurance
• Tuition reimbursement
• Crew member assistance program
• One pass gym membership program

Perks & Rewards for Restaurant Managers

• 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 pays weekly, except in some states (e.g., California) where the company pays bi‑weekly.
  • ** Some locations may vary

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 working in a fast‑paced kitchen environment that requires extended periods of physical exertion, such as walking, standing, lifting and bending, and interacting with customers. It also involves working both inside and outside in varied temperatures, with food products, common allergens, industrial equipment, commercial cleaning products that require use of personal protective equipment, and other physical activities necessary to complete the responsibilities of the job.

Your

Impact and Responsibilities Purpose of the Position

• Hires and terminates all hourly, non‑management crew members
• Owns the onboarding, status change and payroll process for all hourly crew members
• Creates crew member work and training schedules
• Manages the performance of all hourly crew members (e.g. development, coaching, redirective communication and documentation, and other performance management tasks)
• Acts as manager on duty and opens and closes the restaurant
• Manages cash handling and ensures accountability

General to the Role

• Enforces Raising Cane’s policies and standards
• Executes shift management meeting Raising Cane’s operations and safety 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
• Provides exemplary customer service
• Utilizes reward and recognition program for the crew members in the restaurant
• Authorizes employee functions requiring manager approval (e.g. discounts, promotions, time‑clock overrides, etc.)
• Ensures cleanliness of the restaurant and ensures the facility is in good working order
• Completes other duties as assigned

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 and analyze 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 work a variety of shifts including days, evenings and weekends and travel as needed for work‑related functions and training
• 3+ 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

Additional Information

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

Seniority Level

• Mid‑Senior level

Employment Type

• Full‑time

Job Function

• Management
• Industries:
  Restaurants

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