Regional VP of Restaurants - Cleveland

Regional Leader Of Restaurants

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

RSO and Functional Crew Collaboration

Qualifications

Additional Information

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.