Restaurant Manager

About the role

With limited supervision, the Restaurant Manager is responsible for the daily operations of the front‑of‑house and back‑of‑house functions in a restaurant. This includes upholding company standards, delivering a great customer experience, providing professional leadership, and directing employees. All new managers will complete an extensive Manager‑in‑Training (MIT) program to set them up for success as top‑notch leaders within the Outback family.

Responsibilities

• Contributes to the success of the restaurant’s operations: FOH & BOH.
• Leads a team to success and provides mentorship; creates an enjoyable environment.
• Optimizes profits with labor, food, and beverage costs through proper ordering and inventory practices.
• Handles policies & procedures; maintains compliance.
• Increases customer satisfaction while managing standards of service.
• Continuously grows the business through sales and marketing.
• Always recruits new talent for future staff openings.
• Committed to safe food handling, cleanliness, safety, and sanitation standards at all times.
• Ensures the quality of food with proper safety equipment, tools, and recipe specifications.
• Passionate about the taste, temperature, and perfect plate presentation of each dish.
• Demonstrates immaculate standards while maintaining an organized, clean, and orderly restaurant.

Requirements

• Proven management experience (2+ years) in a restaurant supporting large teams; full‑service experience preferred.
• Demonstrated success in a leadership role.
• Flexible to work at other locations in the region when needed.
• Minimum age of 21 years.
• Highly proficient in English verbal, reading, and writing communication skills.
• Ability to lift, carry, or move up to 30 lb.
• Able to work in hot and cold environments.
• Ability to walk and stand for extended periods, up to 10 hours per shift.
• Frequent bending, reaching, kneeling, squatting, and stooping.
• 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, peripheral vision, and focus adjustment; work in low or dim lighting.
• Ability to perform essential functions of the job with or without reasonable accommodation.
• For California‑based positions: Responsible Beverage Service Certification required (can be completed during training, up to 60 days after start date).

Benefits

• Comprehensive health insurance (individual and family plans: medical, dental, vision).
• 2 weeks paid vacation accrual.
• 401(k) retirement plan.
• Group life and AD&D insurance, short‑term and long‑term disability.
• Accrued paid sick leave.
• PerkSpot discounts.
• Robust supplemental benefits package.
• Growth opportunities to upper management; development programs for future promotions.
• Incredible work‑life balance; targeting a 47‑hour work week.
• 11‑week paid on‑site training program.
• Complimentary manager shift meal.
• Hospitable culture recognizing hard work, effort, perseverance, and leadership.
• Company‑sponsored employee assistance program.
• Largest franchisee of Outback Steakhouse with many future advancement possibilities.

Pay

$68,000 – $75,000

Schedule

Targeting a 47‑hour work week.