Restaurant Manager

Restaurant Manager Salary: $68,000-$75,000. Outback Steakhouse, the home of juicy steaks, spirited drinks, and Aussie hospitality. With limited supervision, the Restaurant Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include company standards, customer experience, professional leadership, and direction for employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up for success to become a top-notch leader within the Outback family! Benefits Comprehensive health insurance. Individual as well as Family plans (Medical, Dental, Vision). 2 Weeks paid vacation accrual. 401k Retirement plan. Group Life and AD&D Insurance, Short Term and Long-Term Disability. Accrued Paid Sick Leave. PerkSpot Discounts. Robust supplemental benefits package! Extras Growth Opportunities to Upper Management. Development programs designed 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 that recognizes hard work, effort, perseverance and leadership. Company sponsored Employee Assistance Program. We are the largest franchisee of Outback Steakhouse. Plenty of future possibilities to advance in your career! 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, along with food & 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 specs. Passionate about the taste and temperature of each dish and perfect plate presentations. 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. You must be a minimum of 21 years of age. Highly proficient in English verbal, reading & writing communication skills. Ability to lift, carry or move up to 30 lbs. Able to work in hot and cold environments. Ability to walk and stand for extended periods of time, 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 to include distance, close, color, depth and peripheral. Also, the ability to adjust focus as needed. The role involves working in areas with low or dim lighting. Ability to perform essential functions of the job with or without reasonable accommodation. For all California based positions: Responsible Beverage Service Certifications Required (can be completed during training, and up to 60 days after start date). #J-18808-Ljbffr