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Steakhouse Manager Jobs (NOW HIRING)

Outback Steakhouse

Restaurant Manager

Albany, GA · On-site

Outback Steakhouse Manager At Outback Steakhouse, we believe that people want to be part of something they can be proud of, is fun, and values you. Our goal for you as an Outbacker, which is what we ...

Prairie Band Casino & Resort

Steakhouse Chef

Mayetta, KS

$57K - $78K/yr

Communicates and works closely with front of the house and back of house management to ensure a ... Assists the Steakhouse Manager with specials of the day and banquet preparations * Inspects the ...

Prairie Band Casino & Resort

Steakhouse Chef

Mayetta, KS · On-site

$65K - $80K/yr

Assists the Steakhouse Manager with specials of the day and banquet preparations * Inspects the following day's menus and writes out food requisitions for necessary food portions * Responsible for ...

Uncle Jack's Steakhouse

General Manager

Bayside, NY

$75K - $90K/yr

Uncle Jack's Steakhouse, a legendary award-winning brand in the food & beverage industry, is seeking a seasoned and passionate General Manager to lead our premium steakhouse. This is a high-profile ...

Uncle Jack's Steakhouse

General Manager

Queens, NY

$75K - $90K/yr

Uncle Jack's Steakhouse, a legendary award-winning brand in the food & beverage industry, is seeking a seasoned and passionate General Manager to lead our premium steakhouse. This is a high-profile ...

Texas Steakhouse

Host at Texas Steakhouse

Morrisville, NC · On-site

$14 - $17/hr

At Texas Steakhouse, we're serving bold flavors, big portions, and Texas-sized hospitality. Our ... Manage the wait list efficiently and accurately providing wait times · Escort guests to tables ...

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How much do steakhouse manager jobs pay per year?

As of Aug 17, 2026, the average yearly pay for steakhouse manager in the United States is $60,500.00, according to ZipRecruiter salary data. Most workers in this role earn between $52,500.00 and $60,000.00 per year, depending on experience, location, and employer.

What does a steakhouse manager do?

A Steakhouse Manager is responsible for overseeing the daily operations of a steakhouse restaurant. This includes managing staff, ensuring high standards of food quality and customer service, handling inventory and ordering supplies, and maintaining compliance with health and safety regulations. They also handle customer complaints, coordinate with the kitchen and front-of-house teams, and work to maximize profitability. Effective steakhouse managers are skilled in leadership, communication, and problem-solving.

What are some common challenges faced by a steakhouse manager in maintaining high service standards during peak hours?

As a Steakhouse Manager, one of the main challenges during peak hours is ensuring that both the kitchen and front-of-house teams operate smoothly under pressure. This involves coordinating timely food preparation, managing reservation flow, and addressing guest concerns promptly to maintain a high-quality dining experience. Effective communication and delegation are crucial to prevent bottlenecks and maintain morale. Managers also need to be proactive in resolving unexpected issues, such as staff shortages or supply delays, which frequently arise during busy periods.

What are the key skills and qualifications needed to thrive as a steakhouse manager, and why are they important?

To thrive as a Steakhouse Manager, you need experience in restaurant operations, knowledge of food safety, and strong leadership skills, often supported by a degree in hospitality or management. Familiarity with point-of-sale (POS) systems, inventory management software, and relevant certifications like ServSafe are typically required. Exceptional customer service, conflict resolution, and team motivation skills help you stand out in this role. These skills are crucial for ensuring smooth operations, high-quality dining experiences, and effective team performance in a fast-paced steakhouse environment.

What is the difference between Steakhouse Manager vs Restaurant Supervisor?

AspectSteakhouse ManagerRestaurant Supervisor
CredentialsExperience in restaurant management, possibly some certifications in hospitalityExperience in restaurant operations, often no specific certifications required
Work EnvironmentSteakhouses or similar fine dining establishmentsVarious restaurant types, including casual and fine dining
Employer & Industry UsageUsed in upscale or specialty restaurantsCommon across diverse restaurant settings
Search & Comparison IntentOften compared for leadership roles in steakhouse settingsCompared for supervisory roles across restaurants

The main difference is that a Steakhouse Manager oversees the entire operation of a steakhouse, focusing on high-quality service and specialty menu items, while a Restaurant Supervisor typically manages daily staff and service in various restaurant types. The Steakhouse Manager role often requires specific experience in upscale dining, whereas the Restaurant Supervisor role is broader and more general across restaurant formats.

How to become a steakhouse manager?

To become a steakhouse manager, candidates typically need several years of experience in restaurant or hospitality management, strong leadership skills, and knowledge of food safety and service standards. A high school diploma or equivalent is usually required, and some employers prefer candidates with a hospitality or restaurant management degree or certification. Gaining experience in various restaurant roles and developing skills in staff supervision, customer service, and inventory management are essential steps toward this position.
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Steakhouse Manager jobs near you
Infographic showing various Steakhouse Manager job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 86% Full Time, 12% Part Time, and 1% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $60,500 per year, or $29.1 per hour.

Hamleys Steakhouse Shift Supervisor

Wildhorse Resort and Casino

Pendleton, OR • On-site

$40K - $70K/yr

Full-time

Re-posted yesterday

Wildhorse Resort & Casino rating

6.8

Company rating: 6.8 out of 10

Based on 15 frontline employees who took The Breakroom Quiz

89th of 164 rated casinos

Job description

WAGE RANGE: $40K-$70K
OPEN UNTIL FILLED: 1ST PULL DATE: JULY 31, 2026
JOB SUMMARY
The Steakhouse Shift Supervisor will be responsible for operations of the Steakhouse, Saloon, Café, and Banquets while on shift. Promotes guest satisfaction through supervision of staff, and operational procedures, and ensures adherence to established standards and policies.
ESSENTIAL JOB FUNCTIONS:
  1. Promotes exemplary customer satisfaction through prompt, efficient, and friendly service.
  2. Promotes a clean, safe, and healthy work environment always for employees and guests; promptly addressing hazards and reporting concerns to the supervisor.
  3. Supervision of staff to include hiring, firing, scheduling, performance coaching and counseling, performance appraisals, employee orientation, training, and staff development.
  4. Participation and development of a tribal member workforce.
  5. Oversees restaurant environment, ensuring a smooth flow between front and back-of-house functions that promote efficient service and maintain consistency.
  6. Serves as a working shift manager oversees F&B operations in assigned area/shift, assists with service as needed by way of taking orders, using POS, covering employees in any position for breaks, completing billing of events, room set up, etc; completes assigned paperwork promptly; participates and attends designated meetings, trainings, activities, etc.
  7. Assists the Steakhouse Manager with all banquet operations including setup, food service, teardown and clean up. Promoting quality service delivery and skills with all the banquet staff.
  8. Assists the Steakhouse manager with the budget process and annual work plans.
  9. Organizes new hire training and conducts periodic re-training or cross-training as needed.
  10. Communicates policy changes, menu items, operational information, etc., to supervisors, leads, and front-line staff in an efficient/effective manner.
  11. Maintains a well-organized operational flow by communicating by conducting daily line up with their shift; communicates special events, banquets, food, and beverage supply needs, etc., to Steakhouse management and staff.
  12. Promotes and demonstrates proper food handling and preparation, ensuring that safety and health procedures are always followed.
  13. Handles any guest service complaints expediently with guest satisfaction and the return of guests as the goal.
  14. Develop procedures and policies for specific food and beverage operations as needed or directed by management.
  15. Promotes effective communication with supervisors, co-workers, and subordinates through regular staff meetings, co-worker/management/supervisor team meetings, and other forms of communication.
  16. Ensures that the operation of equipment, tools, and materials is handled safely, while fostering an environment of learning.
  17. Complies with regulatory laws, employee handbook, department policy and procedures, safety codes, etc.
  18. Promotes internal guest service standards through courteous and respectful behavior.
  19. Identify areas that need improvement and develop strategies to make improvements.
  20. Maintain Safety and Health regulations and comply with applicable laws, codes, and policies.
  21. Participate and attend designated meetings, training, activities, etc., as directed.
  22. Other duties as assigned.

PROMOTE QUALITY SERVICE STANDARDS:
SAFETY: Ensuring a safe experience by protecting the welfare of all.
INTEGRITY: Expecting personal accountability at every level.
COURTESY: Creating exceptional customer service experience for everyone.
TEAM: Functioning together to create a cooperative and positive experience.
SHOW: Providing flawless experience -a clean and cared-for property
SUPERVISORY AUTHORITY:
  1. Hamley's Steakhouse Front of House staff.

SIGNATORY ABILITY:
  1. Personnel action forms.

ACCESS TO SENSITIVE AREAS:
  1. Admin offices, safes, storage areas, employee files, and POS (as needed).

MINIMUM QUALIFICATIONS:
  1. Five (5) years of food and beverage experience in a restaurant operation.
  2. Two (2) years of supervisor experience.
  3. Requires exceptional customer service skills, with training experience.
  4. Requires a High School Diploma or GED or 10 years of experience.
  5. Possess or obtain a Food Handler Certification and an OLCC card within 30 days of employment, with permit application submitted by first day of employment.
  6. Effective communication skills-verbally able to provide instruction, respond to questions, communicate differences, and have exceptional interpersonal skills and abilities.
  7. Need to stand and/or walk for long periods in a noisy environment; need to perform repetitive motions with wrists, hands, and fingers; good visual and auditory acuity to effectively respond, ability to lift and move up to 50 lbs.
  8. Possess working knowledge of wine, beers, and liquor.
  9. Computer skills in Word, Excel, Outlook, and POS experience.
  10. Requires a criminal history background check.
  11. Must be at least 21 years of age.

PREFERRED QUALIFICATIONS:
  1. Restaurant management experience
  2. ServSafe Certification

3. Front-of-house training experience.

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