Area Director - Chicago

at  Raising Canes

Overview:
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 make it happen, our Culture makes it unique and the Community makes it all worthwhile.
Every talented Crewmember in our Restaurant Support Office (RSO) 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 10 restaurant companies in the United States.

REQUIREMENTS FOR SUCCESS:

• 4+ years’ experience in the restaurant industry with multi-unit leadership experience
• Multi-unit retail or restaurant operations experience
• Detail-oriented, organized, and able to manage multiple priorities that may be constantly changing
• Strong decision-making capabilities and able to deliver within tight deadlines
• Self-driven, flexible, and highly energetic with strong analytical, written, and verbal communication skills
• Able to work effectively and efficiently both independently and collaboratively
• Action and results orientated with a strong commitment to quality and date-driven results
• Able to see the “big picture” and focus on unit level performance concurrently
• Able to work a varied schedule related to business needs including days, evenings, and weekends
• Required to live within assigned area and ability to travel when needed
• Microsoft Proficient: Word, Excel & Power Point
• High school diploma or equivalent; Bachelor’s in related field preferred
• Possess a valid driver’s license

YOUR ROLE AT RAISING CANE’S:

The Area Leader of Restaurants (ALR) is a field-based leader responsible for directing and operating restaurants within an assigned area, while leveraging, directing, and collaborating with the Area Business Unit team. This role is fully accountable for all restaurants within an area including new restaurant growth, revenue and sales growth, profitability, and human capital management. The AL is focused on near-term, restaurant-level results in the area which in turn create sustainable and long-term value for the company.
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.
Responsibilities: