Regional Leader of Restaurants - Minnesota

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.    

Your Role at Raising Cane’s: 

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

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. 

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 
• Leads, mentors, develops and evolves the Area Business Unit team to support Raising Cane’s company restaurant needs and growth plans 
• Assesses and develops plans to build and retain high performing leaders and teams with an emphasis on strategic analysis, critical thinking, problem solving, and business acumen 
• Delivers operations performance aligned to sales driven and profit smart philosophy  
• Trains area leaders to oversee and ensure effective execution of Raising Cane’s crew appreciation program  
• Maintains full responsibility for financial performances that directly impacts regional 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 direct support from the Business Unit team to achieve desired results 
• Directs regional marketing support by developing and improving plans to effectively utilize media, sponsorships, and active community involvement 
• Directs regional training support to assist underperforming restaurants, certify training restaurants, facilitate rollouts, and assess effectiveness of current training programs 
• Directs recruiting support to assess needs, build recruitment strategies, and allocate resources to attract and onboard all levels of restaurant crewmembers 
• Directs facilities support to address all restaurant facility needs, routine maintenance, and equipment needs in each area 
• Leverages crew relations support to assist in fact finding, policy adherence, and crewmember support needs 
• Conducts regular business reviews with the Regional and Area Business Unit teams  

RSO and Functional Crew Collaboration 

• Collaborates with functional leaders to screen and hire best-in-class functional experts for the Regional & Area Business Unit teams 
• 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 
• Supports, drives, and executes the successful introduction and upgrading of new operational concepts, food products, equipment and/or technology considered for system-wide implementation 
• 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 & functional crewmembers are aligned to the goals and objectives of the Regional and Area Business Unit teams 

Requirements for Success: 

• 6+ years’ experience in the restaurant industry with multi-unit leadership experience 
• Retail or restaurant experience in operations for multiple units 
• Detail-oriented, organized, and able to manage multiple priorities that may be constantly changing   
• Excellence in organizational management with the ability to coach & develop senior leaders 
• 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   
• Ability 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 work a varied schedule related to business needs including days, evenings, and weekends 
• Required to live within assigned region and ability to travel as needed 
• Microsoft Proficient: Word, Excel & Power Point 
• High school diploma or equivalent; Bachelor’s in related field preferred 
• Possess a valid driver’s license 

The physical work environment for this role includes a combination of working from a home-based office, representing Raising Cane’s out in the community, traveling throughout the region, as well as time spent in our Restaurants. This can and will include 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. 

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

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