Regional Leader of Restaurants - Charlotte

Raising Cane's•Rock Hill, SC

About The Position

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.

Requirements

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

Responsibilities

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
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
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