Area Leader of Restaurants

Job Description

Company Description

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 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 and grow our number of restaurants all over the world.

Job Description

Your Role at Raising Cane’s:

The Area Leader of Restaurants (ALR) is a field-based leader responsible for directing and operating multiple restaurants within an assigned area, while leveraging and directing 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. This role operates with autonomy and authority across multiple locations.

Your Impact and Responsibilities:

Restaurant Support

• Maintains full responsibility for financial performance that directly impacts restaurant operations and is accountable to all aspects of the restaurants’ EBITDAR – including financial reporting and forecasting, budget planning and management, and financial performance
• Engages, negotiates and monitors services/contacts with outside vendors
• Stays abreast of compliance initiatives and laws impacting restaurant operations in their Area, including implementing compliance measures
• Directs the implementation of Company policies
• Builds and executes operational plans from the ground up, including updating operational plans by conferring with Managers to formulate, implement, and review these plans
• Plans, organizes coordinates, and directs resources in their Area, including directing restaurant leadership while leveraging and directing the leaders overseeing marketing, training, recruiting and growth (Area Business Unit)
• Determines higher-level staffing needs at restaurants, including planning and selection of more senior Managers
• Oversees and manages the performance and development of restaurants (and leadership) in their Area
• Ensures training provided to restaurant leadership as appropriate
• Audits operations at restaurants and implements changes to processes to improve productivity
• Delivers high-performing and best-in-class operations by leading and inspiring all restaurant Managers, and Crewmembers, identifying areas of opportunity, holding accountability, and celebrating successes in the restaurants
• Ensures all Company restaurant activities and operations are aligned to Raising Cane’s vision, mission, core values, and non-negotiables
• Delivers operations performance aligned to sales driven and profit smart philosophy
• Trains restaurant leaders to manage and operate Raising Cane’s Crew appreciation program

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

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

Additional Information

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

Career Privacy Notice