Growth-Focused Restaurant Manager — Shift Leader

Raising Cane's; Washington; On-site; USD 26,000 - 37,000; Full time

Job summary

Raising Cane’s is seeking a Restaurant Manager to support the Restaurant Leader in day-to-day operations and uphold Raising Cane’s standards and culture in shift management responsibilities. The role involves a fast-paced kitchen environment and interactions with customers, with both indoor and outdoor work in varied temperatures.

The Manager will ensure standards across restaurant zones, act as manager on duty, handle cash, enforce policies, lead staff, and maintain cleanliness.

Qualifications

• Detail oriented, organized and able to manage multiple priorities.
• Strong written and verbal communication skills.
• Able to work independently and collaboratively.
• Experience in staffing, scheduling, people and cost management.
• Proficient with Microsoft Office and basic tech systems.
• Must be 18+ years old and have high school diploma or equivalent preferred.

Responsibilities

• Ensures operations meet Raising Cane’s standards in all restaurant zones during a shift.
• Acts as manager on duty and opens and closes the restaurant.
• Manages cash handling and ensures accountability.
• Enforces policies and standards.
• Executes shift management and safety standards.
• Directs crewmembers and provides exemplary customer service.
• Utilizes recognition programs for staff.
• Authorizes manager-approved transactions and overrides.
• Ensures cleanliness and good working order of the facility.
• Completes other duties as assigned.

Skills

Detail oriented

Strong communication

Multi-tasking

Leadership

Staffing & scheduling

Cost management

Microsoft Office

Shift flexibility

Education

High school diploma or equivalent preferred

Tools

Microsoft Office

Job description

Raising Cane’s is seeking a Restaurant Manager to support the Restaurant Leader in day-to-day operations and uphold Raising Cane’s standards and culture in shift management responsibilities. The role involves a fast-paced kitchen environment and interactions with customers, with both indoor and outdoor work in varied temperatures.

The Manager will ensure standards across restaurant zones, act as manager on duty, handle cash, enforce policies, lead staff, and maintain cleanliness.