Area Leader of Restaurants

The Area Leader of Restaurants (ALR) is a field-based leader responsible for directing and operating restaurants within an assigned area while leveraging directing and collaborating with the Area Business Unit team. This role is fully accountable for all restaurants within an area including new restaurant growth revenue and sales growth profitability and human capital management. The AL is focused on near-term restaurant-level results in the area which in turn create sustainable and long-term value for the company. 

Your Impact and Responsibilities

Restaurant Support:

• Delivers high-performing and best-in-class operations by leading and inspiring all restaurant crewmembers identifying areas of opportunity holding accountability and celebrating successes in the restaurants 
• Ensures company restaurant activities and operations are aligned to Raising Canes vision mission core values and non-negotiables 
• Directs and operates restaurants while leveraging directing and collaborating with marketing training recruiting and growth functional leaders (Area Business Unit) 
• Builds and executes operational plans from the ground up 
• Delivers operations performance aligned to sales driven and profit smart philosophy  
• Trains restaurant leaders to manage and operate Raising Canes crew appreciation program 
• Maintains full responsibility for financial performance that directly impacts area restaurant operations and is accountable to all aspects of the restaurants EBITDAR budget planning management and performance 

Business Unit Team Support:  

• Identifies current needs and gaps to directly support from the Business Unit team to achieve desired results 
• Directs area marketing support by developing and improving plans to effectively utilize media sponsorships and active community involvement 
• Directs area training support to assist underperforming restaurants certify training restaurants facilitate rollouts and assess effectiveness of current training programs 
• Directs area recruiting support to assess needs build recruitment strategies and allocate resources to attract and onboard all levels of restaurant crewmembers 
• Conducts regular business reviews in conjunction with the Area Business Unit team  

RSO and Functional Crew Collaboration: 

• Collaborates with functional leaders to screen and hire best-in-class functional experts for the Area Business Unit team 
• Collaborates with functional leaders in all personnel management of the Business Unit team which include compensation performance reviews expense management and PTO review and approvals 
• Provides insight and feedback to RSO and functional crewmembers on the effectiveness and usefulness of all restaurant programs systems and tools 
• Recognizes when potential gaps in support processes and/or tools for the restaurants exist and notify the appropriate parties for resolution 
• Leverages appropriate forums to ensure all RSO and functional crewmembers are aligned to the goals and objectives of the Area Business Unit team 

Qualifications :

• 4 years experience in the restaurant industry with multi-unit leadership experience 
• Multi-unit retail or restaurant operations experience 
• Detail-oriented organized and able to manage multiple priorities that may be constantly changing 
• Strong decision-making capabilities and able to deliver within tight deadlines 
• Self-driven flexible and highly energetic with strong analytical written and verbal communication skills 
• Able to work effectively and efficiently both independently and collaboratively 
• Action and results orientated with a strong commitment to quality and date-driven results  
• Able to see the big picture and focus on unit level performance concurrently 
• Able to work a varied schedule related to business needs including days evenings and weekends 
• Required to live within assigned area and ability to travel when needed 
• Microsoft Proficient: Word Excel & Power Point 
• High school diploma or equivalent; Bachelors in related field preferred 
• Possess a valid drivers license 

Additional Information :

The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion such as walking standing lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures working with and around food products common allergens industrial equipment commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job.

All your information will be kept confidential according to EEO guidelines.

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Remote Work :

No

Employment Type :

Full-time