Restaurant Manager

Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations, overseeing shift management, and upholding Raising Cane’s standards and culture in a fast-paced kitchen environment. Key duties include opening/closing the restaurant, managing cash handling and accountability, enforcing company policies, conducting shift execution meetings, directing crewmembers, delivering exemplary customer service, recognizing and rewarding staff, approving managerial functions (discounts, promotions, timeclock overrides), ensuring cleanliness and safe facility operations, and completing other duties as assigned. Required skills include detail-oriented project management, strong written and verbal communication, ability to work independently and collaboratively, problem solving, staffing and scheduling knowledge, cost management, proficiency with Microsoft Office (Excel, Word, Outlook), and flexibility to work various shifts including days, evenings, weekends, and travel for training; readiness to complete Raising Cane’s training programs and prior restaurant or retail management experience. Education level preferred is a high school diploma or equivalent; minimum age 18. This role is in-person at Blue Springs, Missouri.