Restaurant Operations Manager

Company: Raising Cane's
Location: Florissant
Posted on: August 2, 2022

Job Description:

Overview:
GENERAL SUMMARY: -The Operations Manager -He/she has the primary responsibility of supporting the General Manager in day to day operations of the restaurant; conveying the Cane's culture to his/her Crewmembers and Customers; as well be a creative team player who likes to work hard, have fun, and show sincere dedication to Raising Cane's. He/she will be responsible for upholding Raising Cane's standards for the Crewmember and Customers experiences. He/she will responsible for leading shifts as well as providing support in financial management, restaurant maintenance and company initiatives. -Benefits offered for all Full-time Restaurant Managers:

• Medical, Dental, Vision & Pharmacy Benefits
• Dependent Care & Healthcare Flexible Spending Account
• Pet Insurance
• 401(k) With Employer Match (age 21 & older)
• Tuition Reimbursement Program
• Basic Life, AD&D & Supplemental Life Insurance
• Short-term & Long-term Disability
• Crewmember Assistance ProgramPerks & Rewards for all Restaurant Managers:
  • Competitive pay + monthly bonus for all levels of Management!
  • Paid Time Off & Sick time
  • 8 paid Holidays a year
  • Early closure for company events
  • Casual Work Attire
  • Perkspot Employee Discount Program
    
    Responsibilities:
    KEY RESPONSIBILITIES AND AREAS OF FOCUS :
    • Operations Management- Lead "What We Do" on each shift; at Raising Cane's "What we do" is serve the Perfect box, Fast, Friendly, Clean & Have Fun! Promote open communication between all levels of Crew in the restaurant including: Shift Managers, Shift Captains, Trainers and Crewmembers; lead the Cane's Love program in the restaurant which is how -Raising Cane's Respects, Recognizes and Rewards our Crewmembers; assess areas of opportunity and recommend solutions or develop plans to address restaurant or Crewmember issues; align Shift Manager performance and Restaurant performance with company standards; proactively manage operation of the restaurant to include planning/forecasting of weekly sales, labor and COGs; maintains restaurant cleanliness; identifies maintenance problems and communicates problems to General Manager and Facilities Department; leads monthly inventory counts and ensures weekly vendor orders are made and properly received; lead achievement of all performance metrics
    • Business Management- Support the General Manager in managing food and labor costs to increase Restaurant profitability; lead restaurant to achieve financial goals set by the Operations Leadership Team; identify issues that need addressed , develop a plan to resolve issue and present findings/ suggestions to the General Manager; lead the monitoring of spending on all costs to include: contract services, repair and maintenance as well as supply costs; write successful Crewmember and Shift Manager schedules that set restaurant up for success and adequate sales volume trends; support General Manager in writing of the business plan for the restaurant. Maintains open communication with General Manager, Operations Advisor and the Restaurant Support Office Crewmembers
    • People Management- Use company approved selective hiring criteria to maintain a quality Crewmember roster; consults with General Manager on all hiring decisions; train and develop Shift Managers and Crewmembers to improve the quality of the restaurant operation; support the professional development of the Shift Managers and Crewmembers; draft performance plans for Shift managers and share information with General Manager; lead follow up on all performance plans delivered; lead and execute all new Crewmember and Shift Manager orientations
    • Project Support- Understand the purpose, intent, rationale, mechanics, requirements and desired results of all company driven programs and initiatives; actively collaborate, organize and support program implementations at the restaurant level; support General Manager with execution of the restaurants local marketing plans
      
      Qualifications:
      ADDITIONAL REQUIREMENTS: -The intellectual and physical demands described below are representative of what must be met by Crewmembers 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 equivalent 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)
    • 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 objectsQUALIFICATIONS:
    • Ability to lead, motivate, and empower the Cane's Crewmembers
    • Ability to align Crewmembers with Raising Cane's culture by balancing hard work 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 recognize problems and problem solve
    • Ability to set goals and convert plans into action
    • Knowledge of Labor Laws
    • Knowledge and skills in staffing, scheduling, people and cost management
    • New Restaurant opening experience a plus
    • 3 years restaurant or retail management preferred

Keywords: Raising Cane's, Florissant , Restaurant Operations Manager, Hospitality & Tourism , Florissant, Missouri