Regional VP of Restaurants - Charlotte

At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane’s is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar!

The Regional Leader of Restaurants (RLR) is a field-based leader responsible for directing and operating restaurants within an assigned region, while leveraging, directing and collaborating with the Regional Business Unit team. This role is fully accountable for all restaurants within their region including new restaurant growth, revenue and sales growth, profitability, and human capital management. The RL is focused on near-term, restaurant-level results in the region 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 
• Leads, mentors, develops and evolves the Area Business Unit team to support Raising Cane’s company restaurant needs and growth plans 
• Assesses and develops plans to build and retain high performing leaders and teams with an emphasis on strategic analysis, critical thinking, problem solving, and business acumen 
• Delivers operations performance aligned to sales driven and profit smart philosophy  
• Trains area leaders to oversee and ensure effective execution of Raising Cane’s crew appreciation program  
• Maintains full responsibility for financial performances that directly impacts regional 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 direct support from the Business Unit team to achieve desired results 
• Directs regional marketing support by developing and improving plans to effectively utilize media, sponsorships, and active community involvement 
• Directs regional training support to assist underperforming restaurants, certify training restaurants, facilitate rollouts, and assess effectiveness of current training programs 
• Directs recruiting support to assess needs, build recruitment strategies, and allocate resources to attract and onboard all levels of restaurant crewmembers 
• Directs facilities support to address all restaurant facility needs, routine maintenance, and equipment needs in each area 
• Leverages crew relations support to assist in fact finding, policy adherence, and crewmember support needs 
• Conducts regular business reviews with the Regional and Area Business Unit teams  

RSO and Functional Crew Collaboration 

• Collaborates with functional leaders to screen and hire best-in-class functional experts for the Regional & Area Business Unit teams 
• 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 
• Supports, drives, and executes the successful introduction and upgrading of new operational concepts, food products, equipment and/or technology considered for system-wide implementation 
• 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 & functional crewmembers are aligned to the goals and objectives of the Regional and Area Business Unit teams 

• 6+ years’ experience in the restaurant industry with multi-unit leadership experience 
• Retail or restaurant experience in operations for multiple units 
• Detail-oriented, organized, and able to manage multiple priorities that may be constantly changing   
• Excellence in organizational management with the ability to coach & develop senior leaders 
• 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   
• Ability 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 work a varied schedule related to business needs including days, evenings, and weekends 
• Required to live within assigned region and ability to travel as needed 
• Microsoft Proficient: Word, Excel & Power Point 
• High school diploma or equivalent; Bachelor’s in related field preferred 
• Possess a valid driver’s license 

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

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. 

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