Area Director - San Francisco - job 1 of 2

At Raising Cane’s Chicken Fingers® we serve only the best tasting and most craveable chicken finger meals. It’s our ONE LOVE®. Our Crew make it happen, our Culture makes it unique and the Community makes it all worthwhile.   

Every talented Crewmember in our Restaurant Support Office (RSO) is important to our success and a value to our rapidly growing Company. We all work with a sense of purpose and focus on our chicken finger meals, Customers, Crew, Communities and Company Culture. We are constantly striving to Raise The Bar. The future for Raising Cane’s is growth focused and we’re on the path to being one of the top 10 restaurant companies in the United States.    

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 Cane’s 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 Cane’s 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 

• 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; Bachelor’s in related field preferred 
• Possess a valid driver’s license 

The physical work environment for this role includes a combination of working from a home-based office, representing Raising Cane’s out in the community, traveling throughout the region, as well as time spent in our Restaurants. This can and will include working in a fast-paced kitchen and interacting with and serving customers. This requires extended periods of physical exertion such as walking, standing and lifting. It also includes working both inside and outside in varied temperatures, with and around food products and common allergens, industrial equipment, commercial cleaning products, and requires use of personal protective equipment and ergonomic activities necessary to complete the job function. 

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

Starting from $150,000.00 - $170,000.00 annually plus monthly training incentive*

*The total compensation package for this position may also include other elements, including a performance bonus and discretionary awards in addition to a full range of medical, financial, and/or other benefits (including 401(k) eligibility and various paid time off benefits, such as vacation, sick time, and parental leave), dependent on the position offered. Pay is based on location, experience, and qualifications etc.

*Monthly incentives after training vary and are based on restaurant profitability

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