Restaurant Manager | Lead Team & Guest Experience

Outback Steakhouse; Chesapeake (VA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401k

Job summary

Outback Steakhouse is seeking a Store Manager to lead both FOH and BOH operations, ensuring exceptional guest experiences and adherence to food safety standards. You will oversee staffing, training, and daily restaurant performance while upholding brand standards and local regulations.

The role emphasizes leadership, scheduling, and operational excellence across the menu and service, with opportunities to influence community engagement and service quality. Competitive benefits available.

Qualifications

• One (1) year previous restaurant management experience.
• Must be able and willing to work a flexible schedule.
• Minimum age 21 years.
• Certification in food safety preferred.
• Willingness to relocate within the assigned region.
• Working knowledge of Microsoft Office

Responsibilities

• 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

Skills

Restaurant management

Staff scheduling

Staff recruitment

Food safety certification

Microsoft Office

Job description

Outback Steakhouse is seeking a Store Manager to lead both FOH and BOH operations, ensuring exceptional guest experiences and adherence to food safety standards. You will oversee staffing, training, and daily restaurant performance while upholding brand standards and local regulations.

The role emphasizes leadership, scheduling, and operational excellence across the menu and service, with opportunities to influence community engagement and service quality. Competitive benefits available.