Restaurant Manager

Lakewood, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $67,000.00 - $75,000.00

Work Schedule

Standard Hours

Benefits

Comprehensive health insurance

Individual and family plans

Paid vacation

401k Retirement Plan

Group Life and AD&D insurance

short term and long term disability

Paid sick leave

PerkSpot discounts

Employee assistance program

Job Description

Outback Steakhouse, a renowned Australian-themed restaurant established in 1988, is famous for its delicious steaks, spirited drinks, and unique Aussie hospitality. It offers a vibrant dining experience grounded in high-quality food and exceptional guest service. Out West Restaurant Group, the largest franchisee of Outback Steakhouse in the United States, proudly operates numerous locations across the country. This group is known for its commitment to treating employees and customers alike with respect, fairness, and openness, cultivating a culture where enthusiasm and camaraderie thrive. Out West emphasizes the importance of training and supporting its team, whom they affectionately call “Outbackers,” to ensure they deliver the best service possible while enjoying their work environment.

The position of Restaurant Manager at Outback Steakhouse is a leadership role focused on overseeing front-of-house (FOH) and back-of-house (BOH) operations to drive overall restaurant success. This full-time position comes with a competitive salary range of $67,000 to $75,000, reflecting the level of responsibility and professionalism expected. The Restaurant Manager works under limited supervision and is accountable for maintaining company standards, optimizing operational efficiency, driving cost control, and ensuring a memorable customer experience. New managers will benefit from an extensive Manager in Training (MIT) program lasting 11 weeks, designed to equip them with the training and skills necessary to excel as a top-notch leader within the company. The training covers all facets of restaurant management, including team leadership, safety protocols, inventory control, marketing, and customer engagement.

Responsibilities include leading and mentoring a diverse team, fostering a positive and supportive environment, and continuously improving the restaurant’s profitability through effective labor management and inventory oversight. The Restaurant Manager also plays a pivotal role in recruiting and developing new talent, promoting safe food handling practices, maintaining cleanliness, and upholding the highest standards for food quality and presentation. Passion for delivering exceptional dining experiences is essential, along with strong organizational skills necessary to keep the restaurant orderly and compliant with policies and procedures. Flexibility is required, including the ability to work at multiple regional locations if needed.

Outback Steakhouse, through the Out West Restaurant Group, offers a hospitable work culture that celebrates hard work, perseverance, and leadership, with numerous growth opportunities leading to upper management positions. The company values work-life balance with targeted 47-hour work weeks and provides employees with comprehensive benefits such as health insurance (medical, dental, vision), paid vacation and sick leave, a 401k retirement plan, life and disability insurance, employee assistance programs, and exclusive discounts. This role truly suits professionals who are passionate about restaurant operations, committed to customer satisfaction, and eager to grow their careers in a supportive and dynamic environment.

Job Requirements

Proven management experience (2+ years) in a restaurant supporting large teams
Full-service restaurant experience preferred
Demonstrated success in a leadership role
Flexible to work at other locations in the region when needed
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 including distance, close, color, depth and peripheral vision
Ability to adjust focus as needed
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)

Job Qualifications

Proven management experience of 2 or more years in a restaurant supporting large teams
Demonstrated success in a leadership role
Strong verbal, reading, and writing communication skills in English
Ability to recruit and mentor staff
Knowledge of food safety and sanitation standards
Familiarity with cost control and inventory management
Ability to work flexibly across multiple locations
Excellent interpersonal and organizational skills

Job Duties

Contributes to the success of the restaurant’s operations: FOH & BOH
Leads a team to success and provides mentorship
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