Restaurant Manager
About The Position
With limited supervision, the Restaurant Manager is responsible for the daily front-of-house and back-of-house operations of a restaurant. The role oversees company standards, customer experience, and professional leadership and direction for employees. Newly hired managers participate in an extensive, paid, on-site Manager in Training program to prepare for leadership within the Outback family. The position supports restaurant operations, leads and mentors employees, manages costs and inventory, maintains service and food-safety standards, and develops sales and marketing efforts. The posting targets a 47-hour work week and offers opportunities to grow into upper management.
Requirements
- At least 2 years of proven restaurant management experience supporting large teams; full-service experience is preferred.
- Demonstrated success in a leadership role.
- Flexibility to work at other regional locations when needed.
- Must be at least 21 years of age.
- Highly proficient in spoken, reading, and written English.
- Ability to lift, carry, or move up to 30 pounds.
- Ability to work in hot and cold environments.
- Ability to walk and stand for extended periods, up to 10 hours per shift.
- Ability to frequently bend, reach, kneel, squat, and stoop.
- Manual dexterity to handle glassware, utensils, and technology systems.
- Ability to move quickly in a fast-paced environment.
- Visual ability including distance, close, color, depth, and peripheral vision, and ability to adjust focus; work may take place in low or dim lighting.
- Ability to perform essential job functions with or without reasonable accommodation.
- For California-based positions, Responsible Beverage Service certification is required; it may be completed during training and up to 60 days after the start date.
- New hires must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify).
Nice To Haves
- Full-service restaurant experience.
Responsibilities
- Contribute to the success of front-of-house and back-of-house restaurant operations.
- Lead and mentor a team and create an enjoyable work environment.
- Optimize profits by managing labor and food and beverage costs through proper ordering and inventory practices.
- Handle policies and procedures and maintain compliance.
- Increase customer satisfaction while managing service standards.
- Grow the business through sales and marketing.
- Recruit talent for future staff openings.
- Maintain safe food handling, cleanliness, safety, and sanitation standards.
- Ensure food quality through proper safety equipment, tools, and recipe specifications.
- Maintain the taste, temperature, and presentation of each dish.
- Keep the restaurant organized, clean, and orderly.
Benefits
- Comprehensive medical, dental, and vision insurance, with individual and family plans.
- Two weeks of paid vacation accrual.
- 401(k) retirement plan.
- Group life and accidental death and dismemberment insurance.
- Short-term and long-term disability insurance.
- Accrued paid sick leave.
- PerkSpot discounts.
- Supplemental benefits package.
- Growth opportunities to upper management and development programs for future promotions.
- Targeted 47-hour work week.
- 11-week paid on-site training program.
- Complimentary manager shift meal.
- Company-sponsored Employee Assistance Program.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
