Restaurant Manager: Lead Service, Growth & Guest Experience

Outback Steakhouse; Orlando (FL); Sur place; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Medical insurance

Dental insurance

Vision insurance

401(k)

Résumé du poste

Outback Steakhouse is seeking a Restaurant Manager to oversee daily front-of-house and back-of-house operations in a Florida location. You will lead staff, manage scheduling, and hire team members while upholding service standards and safety policies.

The role requires at least 1 year of restaurant management experience, flexibility in scheduling, and a minimum age of 21. Medical, dental, vision, and 401(k) benefits are offered, with opportunities for professional growth.

Qualifications

• One (1) year previous restaurant management experience.
• Must be able and willing to work a flexible schedule.
• Minimum age 21 years.

Responsabilités

• Assist with staffing levels by scheduling, recruiting, interviewing, and hiring, while maintaining high employment quality standards aligned with the Outback Steakhouse brand.
• Actively participate in the career growth of hourly team members.
• Implement effective security protocols to always ensure the ongoing safety of both our employees and guests.
• Comply with operational, safety and sanitation standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards
• Respond to guest comments and build loyalty while setting the service standard for the restaurant
• Have a working knowledge of entire menu and preparation standards
• Engage in community and market-related opportunities at the restaurant

Connaissances

Restaurant management

Staff scheduling

Hiring/interviewing

Leadership

Microsoft Office

Formation

Food safety certification

Outils

Microsoft Office

Description du poste

Outback Steakhouse is seeking a Restaurant Manager to oversee daily front-of-house and back-of-house operations in a Florida location. You will lead staff, manage scheduling, and hire team members while upholding service standards and safety policies.

The role requires at least 1 year of restaurant management experience, flexibility in scheduling, and a minimum age of 21. Medical, dental, vision, and 401(k) benefits are offered, with opportunities for professional growth.