Regional VP of Restaurants - Cleveland at Raising Cane's — NeverHard

Job Description 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