Job Description

GENERAL SUMMARY:

The General Manager provides strategic direction for their restaurant. This manager must maintain operations and drive results his/her restaurant, through people development, sales and profit growth. The manager must hire, train and develop Crewmembers and Managers that share the Raising Cane's values and culture. The Manager must convey the Cane's culture to his/her crew and be a creative team player who likes to work hard, have fun, and show sincere dedication to Raising Cane's. The General Manager must ensure that the restaurant is always delivers The Perfect Box, Fast, Friendly, Clean & Having Fun.

KEY RESPONSIBILITIES AND AREAS OF FOCUS:

People Management: Own staffing in restaurant by providing timely feedback on interviews to the management team; monitor selection process and all managers roles in it. Ensure the restaurant environment is safe at all times for both Crewmembers and Customers; oversee the correct facilitation of the orientation process is being executed properly; write and implement or monitor manager development and performance plans; ensure performance plans are written and executed as needed; make all final hire and separation decisions for restaurant and ensure proper procedures are followed in regards to hiring, promotions and separations. Creates or approves Management and Crewmember schedules to ensure proper staffing levels for expected sale volumes, while taking Crewmember availability payroll and overtime costs; oversees the Management Team to ensure the organization and implementation of the restaurant’s training program aligns with the standards of the company; own the performance of the entire Crew; own Cane's Love in restaurant through respect, recognition and reward; promote a work hard have fun environment
Financial Management: Audit all facets of operations deliver feedback and develop solutions to facilitate improvements; have complete understanding of budget and cost trends that impact operation; create a business plan; perform financial analysis; control cash, property, product and equipment; builds sales, control labor and food costs; meets all targets set by Operations Leadership; set aggressive goals to drive business metrics
Operations Management: Maintain restaurant cleanliness and image; identify and communicate maintenance problems to the Facilities Department; maintain all facilities to Raising Cane's company standards; ensure communication is passed across organization from the Operations Advisor to every Crewmember in the restaurant. Use company provided tools to coach, mentor and develop an high performing restaurant team; leverage the support of the Restaurant Support Offices; ensure all risk management issues are in compliance with company standards
Business Development: Represent Raising Cane's in conjunction with the vision statement in the local community, develop and execute local restaurant marketing programs the restaurant using company guided strategies; identify and know local trade area; plan and execute on an active community involvement strategy that enhances the quality of the customer experience and overall image of the Brand in the community

ADDITIONAL REQUIREMENTS:

The intellectual and physical demands described below are representative of what must be met by a crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Minimum of High School Diploma or GED required, some College preferred
Must be 18 years of age or older
Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook) and able to adapt to new systems quickly
On occasion, may be required to lift and carry, push or pull heavy objects up to fifty pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects

QUALIFICATIONS:

Minimum of 5 plus years of previous food service, retail or restaurant supervisory experience
Knowledge and skills in analyzing profit and loss statements and overall financial performance of restaurant
Knowledge and skills in staffing
Knowledge of Labor Laws
Local restaurant marketing experience a plus
Ability to lead, motivate, and empower the Cane's Crewmembers to higher levels of performance
Ability to align Crewmembers with Cane's culture by balancing seriousness and having fun
Ability to manage basic tasks, the restaurant’s Crewmembers and fiscal operations
Takes initiative
Has excellent verbal and written skills
Ability to manage all public dealings in a professional manner
Ability to recognize problems and problem solve
Ability to accept feedback and willingness to improve
Ability to set goals, create plans, and convert plans into action
Ability to measure performance, subjectively and objectively
Is a Brand ambassador both in and outside of the restaurant

Connect With Us!Not ready to apply? Connect with us for general consideration.

This job was posted on Fri Feb 26 2021 and expired on Thu Mar 11 2021.

Minimum $46K /yr

$65K /yr Average

Maximum $85K /yr

Tasks

Keep records required by government agencies regarding sanitation or food subsidies.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Maintain food and equipment inventories, and keep inventory records.

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

Count money and make bank deposits.

Establish standards for personnel performance and customer service.

Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

Greet guests, escort them to their seats, and present them with menus and wine lists.

Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Schedule staff hours and assign duties.

Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.

Order and purchase equipment and supplies.

Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

Monitor employee and patron activities to ensure liquor regulations are obeyed.

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Take dining reservations.

Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.

Create specialty dishes and develop recipes to be used in dining facilities.

Skills

Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Speaking - Talking to others to convey information effectively.

Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.

Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Coordination - Adjusting actions in relation to others' actions.

Persuasion - Persuading others to change their minds or behavior.

Negotiation - Bringing others together and trying to reconcile differences.

Instructing - Teaching others how to do something.

Service Orientation - Actively looking for ways to help people.

Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Time Management - Managing one's own time and the time of others.

Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.

Knowledge

Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.

Economics and Accounting - Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.

Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.

Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.