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Compensation: Starting from $84,000 - $85,000 annually plus monthly training incentive of $1,000.*
*Pay is based on location, experience, and qualifications etc. Monthly incentives after training vary and are based on restaurant profitability. About Us: 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.
Your Role at Raising Cane's: 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 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.
Benefits offered for all Full-time Restaurant Managers: Medical, Dental, Vision & Pharmacy BenefitsDependent Care & Healthcare Flexible Spending AccountPet Insurance401(k) With Employer Match (age 21 & older)Tuition ReimbursementShort-term & Long-term DisabilityCrewmember Assistance ProgramPerks & Rewards for Restaurant Managers: Competitive pay + monthly bonusPaid Time Off & Sick time8 paid Holidays a yearEarly closure for company eventsCasual Work AttirePerkspot Employee Discount ProgramYour Impact and Responsibilities: Purpose of the position: Hires and terminates all hourly, non-management crewmembersOwns the onboarding, status change and payroll process for all hourly crewmembersCreates crewmember work and training schedulesManages the performance of all hourly crewmembers (e.g. development, coaching, redirective communication and documentation, and other performance management tasks)Acts as manager on duty and opens and closes the restaurantManages cash handling and ensures accountabilityGeneral to the role: Enforces Raising Cane's policies and standardsExecutes shift management meeting Raising Cane's operations and safety standardsUses required tools, forms and logs to support shift execution, document results and take corrective action when neededDeploys crewmembers during a shiftProvides exemplary customer serviceUtilizes reward and recognition program for the crewmembers in the restaurantAuthorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.)Ensures cleanliness of the restaurant and ensures the facility is in good working orderCompletes other duties as assignedRequirements for Success: Detail-oriented, organized and able to manage multiple priorities that may be constantly changingSelf-driven, flexible, and highly energetic with strong analytical, written and verbal communication skillsAble to work effectively and efficiently both independently and collaborativelyAble to recognize and analyze problems, set goals, create plans and convert plans into action to solve problemsProficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quicklyAble to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training3+ years of restaurant or retail management experienceNew restaurant opening experience preferredMust be 18 years of age or olderHigh school diploma or equivalent required, some college preferredPossess a valid driver's licenseRaising Cane's appreciates & values individuality. EOE
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