Restaurant Manager - Lead a Fast-Paced Team, Weekly Pay

Raising Cane's; Stoney Hill (OH); On-site; USD 28,000 - 29,000; Full time

Benefits offered by this job

Life and Disability insurance

401(k) With Employer Match

Tuition Reimbursement

Crewmember Assistance Program

Pet Insurance

Weekly Pay

Competitive pay + monthly bonus

Paid Time Off

8 paid Holidays a year

Job summary

Raising Cane's Restaurant Manager in Ohio (Stoney Hill) is responsible for supporting the Restaurant Leader in day-to-day operations, upholding Raising Cane's standards and culture during shift management, and ensuring excellent guest experience.

The role requires at least 1 year of restaurant or retail management, strong organizational and communication skills, ability to lead crewmembers, manage schedules, and maintain food safety and brand standards.

Qualifications

• Detail-oriented, organized, and able to manage multiple priorities.
• Strong written and verbal communication skills.
• Experience in staffing, scheduling, people and cost management.
• Must be 18 years of age or older and have a high school diploma or equivalent.

Responsibilities

• Ensure operations meet Raising Cane's standards during shifts.
• Acts as manager on duty and opens and closes the restaurant.
• Direct crewmembers, provide exemplary customer service, and uphold safety standards.
• Manages cash handling and logs, ensuring accountability.
• Maintains cleanliness and facilities in good working order.

Skills

Detail-oriented

Strong communication

Leadership

Time management

Multi-tasking

Staffing & scheduling

Customer service

Problem solving

Education

High school diploma or equivalent

Tools

Microsoft Office

Point of Sale systems

Job description

Raising Cane's Restaurant Manager in Ohio (Stoney Hill) is responsible for supporting the Restaurant Leader in day-to-day operations, upholding Raising Cane's standards and culture during shift management, and ensuring excellent guest experience.

The role requires at least 1 year of restaurant or retail management, strong organizational and communication skills, ability to lead crewmembers, manage schedules, and maintain food safety and brand standards.