To optimize profits by building sales and controlling cost of sales, labor and production and to develop restaurant managers and employees.  To grow the business through increased sales and profitability.  To increase guest satisfaction and manage all operational issues ensuring Outback Steakhouse standards of quality and service are met.  They hold all employees and managers accountable to Company policies, procedures, principles & beliefs, and operating standards.  The Managing Partner is ultimately the person responsible for building sales, cost control and people development within their restaurant.  Takes a No Rules, Just Right approach to all that they do.

Major Areas of Responsibility

1.       Manages full shift responsibilities.  Manages all areas of operations, marketing and human resources while ensuring Outback Steakhouse standards of quality and service.  Builds sales and control costs on every shift.

2.       Manages shifts which include daily decision making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.  Manages staffing throughout shift including deciding when employees can check out for the day.  Provides employees with positive and negative feedback and takes appropriate action.  Performs line checks throughout shift.  Adheres to all Company standards, procedures and policies.

3.       Provides direction to employees regarding operational and procedural issues.

4.       Ensures food and beverage quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food and beverage products.  Performs line checks as necessary.

5.       Prepares for new menu implementations and marketing promotions.  Trains employees on new menu implementations and marketing promotions.  Ensures recipe adherence and check/ ticket times.

6.       Performs checkouts of all FOH staff ensuring that all tickets are accounted for, all comps have been signed, and the proper amount of cash and all credit card vouchers are obtained from employees 

7.       Ensures all cleanliness standards are adhered to for HOH, FOH and exterior of the facility.

8.       Ensures that all meal breaks are provided when required and properly paid when not taken.

9.       Develops HOH employees through training, shift meetings, and in–store trainers.  Enforces uniform standards.  Provides feedback and follow-up.

10.   Oversees FOH staffing, ensuring that adequate staffing is maintained, and that overtime is minimized.  Ensures sales forecasting and schedules reflect desired productivity and match daily labor controls.

11.   Actively uses ATS, interviews all hourly employees.  Manages and schedules departments as required.  Ensures proper staffing levels for departments and shifts.  Ensures ongoing development of staff.  Implements manpower plan for hourly staffing to maximize productivity and minimize overtime.

12.   Ensures that proper cash handling procedures are followed.  Balances cash on hand with End of Day report, if closing manager.  Prepares cash drawers and performs cash drop at end of AM shift.  

13.   Prepares reports at end of shift.

14.   Prepares daily food production and par as necessary.  Orders food and liquor items as required.

15.   Checks in liquor, wine and beer ensuring company is billed for proper amount.  Writes a check for liquor, wine and beer to vendors where required by state law.

16.   Identifies operational opportunities; creates and implements plans to address opportunities (i.e. R&M, marketing, staffing, retention, and training).  Creates and executes plan for department sales, profit and people development.

17.   Approves all food or beverage comps or promos.

18.   Develops employees for In-Store Training and NRO Training positions.

19.   Ensures safe working and guest environment to reduce the risk of injury and accidents.  Completes accident reports promptly in the event a guest or employee is injured.  All injuries are reported within Company guideline of 24 hours.

20.   Ensures that proper security procedures are in place to protect employees, guests and Company assets, including security of beer walk-in, liquor room and freezer.  Pulls items from these areas as required throughout shift.