Restaurant Manager | Lead Fast-Paced Ops & Team

SmartRecruiters, Inc.; Kent (LA); On-site; USD 20,000 - 29,000; Full time

Benefits offered by this job

Weekly Pay

Monthly bonus

Paid time off

8 paid holidays

Casual attire

Company-sponsored training

Job summary

Raising Cane’s Chicken Fingers is seeking a Restaurant Manager to support the Restaurant Leader in day-to-day operations and uphold Cane’s standards and culture during shift management. You will supervise crewmembers, handle cash, and ensure service excellence in a fast-paced environment.

The role involves extended periods of standing and walking in a busy kitchen, with varied temperatures and exposure to food products. A proactive leader who trains and motivates staff will thrive here.

Qualifications

• Detail-oriented and able to manage multiple priorities.
• Strong written and verbal communication skills.
• Experience in staffing, scheduling, people and cost management.
• Proficient with Microsoft Office (Excel, Word, Outlook).
• Must be 18 years of age or older.
• 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.
• Directs crewmembers during a shift.
• Provides exemplary customer service.
• Utilizes reward and recognition program for the crewmembers.
• Authorizes employee functions requiring manager approval.
• Ensures cleanliness and good working order of the facility.

Skills

Detail-oriented

Communication

People management

Multi-priority time mgmt

Education

High school diploma or equivalent preferred

Job description

Raising Cane’s Chicken Fingers is seeking a Restaurant Manager to support the Restaurant Leader in day-to-day operations and uphold Cane’s standards and culture during shift management. You will supervise crewmembers, handle cash, and ensure service excellence in a fast-paced environment.

The role involves extended periods of standing and walking in a busy kitchen, with varied temperatures and exposure to food products. A proactive leader who trains and motivates staff will thrive here.