Area Leader of Restaurants at Raising Cane's

Midland, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Feb, 26

Salary

0.0

Posted On

06 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Multi-Unit Leadership, Restaurant Operations, Decision-Making, Analytical Skills, Communication Skills, Team Collaboration, Financial Management, Recruitment Strategies, Training Development, Marketing Support, Performance Reviews, Problem Solving, Time Management, Customer Interaction, Operational Planning, Quality Commitment, Flexibility

Industry

Restaurants

Description

Company Description 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 Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar! Job Description 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. Your Impact and Responsibilities Restaurant Support: Delivers high-performing and best-in-class operations by leading and inspiring all restaurant crewmembers, identifying areas of opportunity, holding accountability, and celebrating successes in the restaurants Ensures company restaurant activities and operations are aligned to Raising Cane’s vision, mission, core values, and non-negotiables Directs and operates restaurants while leveraging, directing, and collaborating with marketing, training, recruiting and growth functional leaders (Area Business Unit) Builds and executes operational plans from the ground up Delivers operations performance aligned to sales driven and profit smart philosophy Trains restaurant leaders to manage and operate Raising Cane’s crew appreciation program Maintains full responsibility for financial performance that directly impacts area restaurant operations and is accountable to all aspects of the restaurants’ EBITDAR – budget planning, management, and performance Business Unit Team Support: Identifies current needs and gaps to directly support from the Business Unit team to achieve desired results Directs area marketing support by developing and improving plans to effectively utilize media, sponsorships, and active community involvement Directs area training support to assist underperforming restaurants, certify training restaurants, facilitate rollouts, and assess effectiveness of current training programs Directs area recruiting support to assess needs, build recruitment strategies, and allocate resources to attract and onboard all levels of restaurant crewmembers Conducts regular business reviews in conjunction with the Area Business Unit team RSO and Functional Crew Collaboration: Collaborates with functional leaders to screen and hire best-in-class functional experts for the Area Business Unit team Collaborates with functional leaders in all personnel management of the Business Unit team which include compensation, performance reviews, expense management, and PTO review and approvals Provides insight and feedback to RSO and functional crewmembers on the effectiveness and usefulness of all restaurant programs, systems, and tools Recognizes when potential gaps in support, processes, and/or tools for the restaurants exist and notify the appropriate parties for resolution Leverages appropriate forums to ensure all RSO and functional crewmembers are aligned to the goals and objectives of the Area Business Unit team Qualifications 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 Additional Information The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. All your information will be kept confidential according to EEO guidelines. Terms of Use Privacy Policy Candidate Privacy Notice 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.

Responsibilities

The Area Leader of Restaurants is responsible for directing and operating restaurants within an assigned area, focusing on growth, profitability, and human capital management. This role involves leading restaurant teams, ensuring alignment with company values, and collaborating with various functional leaders to achieve operational excellence.