Restaurant Manager - New Restaurant Opening!

As a Restaurant Manager at Raising Cane’s, you’re responsible for overseeing daily operations, ensuring that all areas of the restaurant meet our high standards. This includes managing cash handling, enforcing policies, directing crew members, providing excellent customer service, and maintaining cleanliness and safety within the restaurant. You’ll act as the manager on duty, opening and closing shifts, and ensuring accountability across all operational zones.

To qualify for the Restaurant Manager position at Raising Cane’s, you should have at least one year of restaurant or retail management experience. A high school diploma or equivalent is preferred. Strong communication skills, both verbal and written, are essential, as is the ability to manage multiple priorities. A self-driven attitude, flexibility, and proficiency with various technology systems are critical to thriving in this role.

Raising Cane’s provides comprehensive training for new Restaurant Managers, including required company training programs that equip you with the necessary skills and knowledge to succeed in your role. You’ll learn everything from operational standards to customer service excellence, ensuring you're well-prepared to lead your team effectively.

As a Restaurant Manager at Raising Cane’s, you can enjoy an impressive array of benefits, including medical, dental, and vision coverage, a 401(k) plan with employer matching, paid time off, tuition reimbursement, and even gym membership programs. We also offer competitive pay plus monthly bonuses, along with other perks like employee discounts and flexible spending accounts!

The work environment for a Restaurant Manager at Raising Cane’s is fast-paced and hands-on! You’ll spend significant time on the restaurant floor, engaging with customers and crew alike. This role requires extended periods of physical activity, such as walking, standing, and lifting. You’ll also be working with food products in varied temperatures, so a readiness to adapt is essential.

When handling difficult customer situations, it's crucial to stay calm and listen actively to their concerns. I believe in empathizing with the customer and finding a solution that aligns with our company policies while ensuring they feel valued. Being proactive and taking ownership of the resolution reflects well on our team and company culture.

In my previous roles, I have managed teams of various sizes, focusing on fostering teamwork and open communication. I regularly conducted team meetings to discuss goals, provide feedback, and celebrate successes. My approach is to lead by example and empower my crew members to take ownership of their roles.

To maintain high operational standards, I implement regular training sessions and use checklists to ensure all processes are followed. I believe in consistent monitoring and feedback, making adjustments as necessary. Creating an environment where crew members feel accountable and committed to the restaurant's standards is key.

During busy shifts, I prioritize tasks by assessing immediate needs, such as customer service and food preparation. I delegate responsibilities to my crew based on their strengths, ensuring smooth operations without compromising customer experiences. Flexibility and effective communication are essential during peak hours.

I approach training new employees with a structured program that includes shadowing experienced staff, hands-on practice, and regular feedback sessions. Encouraging questions and creating an open learning environment enables new hires to feel comfortable and fully engaged.

I address conflict among team members promptly and fairly, facilitating open discussions to understand all perspectives. I encourage finding common ground and focus on solutions that reinforce our team dynamic. Facilitating team-building activities can help prevent conflicts by improving relationships.

Data plays a significant role in my management style, as it allows me to track performance metrics like sales and labor costs. By analyzing these figures, I can make informed decisions that contribute to operational efficiency while identifying areas for improvement and driving sales.

Ensuring excellent customer service begins with training my crew to understand our customer service standards. I promote a culture of hospitality where guests feel valued, and I actively seek feedback, addressing any issues immediately to continually improve our service.

I motivate my team during high-pressure situations by maintaining a positive attitude and encouraging teamwork. Recognizing hard work and offering support can uplift morale, making tough situations easier to handle. I often remind them of our shared goals to keep energy levels up.

My approach to food safety and cleanliness includes regular training on hygiene standards and implementing strict monitoring systems. Conducting routine inspections and encouraging open communication about any cleanliness issues helps us maintain a safe and welcoming environment for our customers.