General Manager; Restaurant

Job Description

Starting from $60,000 annually plus monthly training incentive of $1,500. Pay is based on location, experience, and qualifications. Monthly incentives after training vary and are based on restaurant profitability.

• 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
• Tuition Reimbursement
• Crew member Assistance Program
• Pet Insurance
• Medical, Dental, Vision & Pharmacy Benefits
• Dependent Care & Healthcare Flexible Spending Accounts
• One Pass Gym Membership Program

• 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

The Restaurant Leader is responsible for strategic direction for their restaurant. They must maintain operations standards and drive results through people development, sales, and profit growth. This role is tasked with teaching, modeling and upholding Raising Cane’s culture standards for all crew members, customers and partners.

The role includes working in a fast‑paced kitchen environment (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 personal protective equipment and physical activities necessary to complete the responsibilities of the job.

• Ensures overall financial success of the restaurant and is responsible for forecasting and budgeting
• Ensures overall restaurant compliance to company standards, policies and laws
• Hires and terminates management‑level crew members, including status change and payroll process
• Creates crew member work and training schedules
• Develops management‑level crew members including performance management
• Acts as manager on duty, opens and closes the restaurant, manages cash handling
• Monitors profit and loss statements, develops and executes strategy in all areas of financial and operational performance
• Enforces Raising Cane’s policies and 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 and 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, time‑clock overrides, etc.)
• Ensures cleanliness of the restaurant and ensures the facility is in good working order
• Achieves and maintains training restaurant status
• Achieves “meets expectations” or better metrics in all crew member and operations performance metrics
• Completes other duties as assigned

• 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 problems, set goals, create plans and convert plans into action to solve problems
• Able to measure performance, subjectively and objectively with a high level of emotional intelligence
• 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
• Able to manage all public dealings in a professional manner, consistent with Raising Cane’s policies and acts as a brand ambassador inside and outside the restaurant
• 5+ years of restaurant or retail management experience
• New restaurant opening and local restaurant marketing 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

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

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.

Mid‑Senior level

Full‑time

Management

Restaurants

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