Outback Steakhouse
3.5 of 5 403 reviews
www.outback.com 5000+ Employees

Outback Steakhouse Reviews

Updated Jun 29, 2014
All Employees Current Employees Only

3.5 403 reviews

                             

75% Approve of the CEO

Outback Steakhouse President Jeff Smith

Jeff Smith

(137 ratings)

69% of employees recommend this company to a friend
48 Employee Reviews Back to all reviews
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    Hit or Miss

    Curbside Takeaway (Current Employee)

    ProsCoworkers for the most part have been fun and easy to get along with - even though there's still the odd bad apples. It's extremely laid back, and employees (and employers) can be very friendly and open. They have no issues moving you up to server from Takeaway (or to Takeaway from Host) as long as it's fully staffed. They are also very flexible with scheduling for the most part (great for students/second job!), but require three weeks notice before you can request off for any given day. As long as you aren't working, you do get an employee discount.

    ConsPay is under minimum wage, as tips are "expected". Customers have so many coupons and discounts available to them that they often seem to think having a $0 balance means that there was 0% effort in the work done - and tip accordingly. They're beginning to cater to the wrong clientele for the status they wish to have as an establishment. What's the point of having policies when you just allow every customer to break them which makes the employee look foolish for trying to uphold the rule just to be shown up.

    Depending on when you come in, the menu test is always changing and getting harder as they revamp the menu every few months.

    While yes, they're open to mobility within the store, Takeaway seems to have an incredibly high turnover rate. Then you're stuck there because they can't have even more people leave Takeaway to work as a server. And on the topic of servers, purely from observation it seems that they are getting more and more of a workload without any added benefits. Bussers are "gone" and replaced with hosts (who will have to completely abandon the host stand to do tables).

    Advice to Senior ManagementKnow each particular manager's strengths, and either avoid having them work at what they are horrible at or recognize their faults and work to improve them - regardless of how long they've been there.

    Praise good work every now and then instead of only reprimanding the mistakes.

    Allow servers to keep more of the money that they're working so hard for by removing/lowering tipshare and increasing hourly pay.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

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    I wouldn't recommend it.

    Anonymous Employee (Current Employee)

    ProsIt's better than working for less at Chili's.

    ConsMoving up in management is a joke.
    Also, the type of people this restaurant caters to is no longer acceptable. This restaurant is not "hip", or "modern" by all means. Words that would describe this place are more like: run-down, classic, aged, tired. In a few years, this restaurant will only exist due old people who have been coming here for years already.

    Advice to Senior ManagementYou need a big change, i.e. cultural renovation.

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    Disappointing region.

    Assistant Front of House Manager (Former Employee)
    Saint Louis, MO

    ProsEasy to get some management experience. Good company values.

    ConsManagement and proprietors in some regions lack in quality and don't take care of responsibilities to sanitation, employee relations, and other standards. This results in a overall breakdown in the restaurant. Huge difference in quality when you compare stores in Tampa (Corp) to other regions. Lowering of prices has brought in lower quality clientele. Used to be that Outback was a step above Applebee's. No longer!

    Advice to Senior ManagementPay your managers more and hold them to higher standards. Raise menu prices if it means higher quality. Get your reputation back in regions where it has declined. Corporate should consider extended and unannounced visits to stores to find the real issues! Talk to the workers on the front lines to find the problems. Invest in recruiting hospitality professionals and graduates. Fire poor management.

    No, I would not recommend this company to a friend

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    It was a great company to work for until it became corporate and got my new proprietor

    Key Manager (Current Employee)
    Brookfield, WI

    ProsIt use to be night hours only and could work 4-6 and make good money. The hours are flexible and most co-works are fun have great personality and are like family.

    ConsSince we have gotten a new proprietor the moral has gone way down, people are quitting, we are loosing customers. I have been making less money and am tired of being treated with no respect and not trusted. The management doesn't care if we make money or keep customers.

    Advice to Senior ManagementThey should get a new proprietor so the store can still be the top sales store in the state and keep our regulars and employee that have all worked for the company for 6+ years. This employees are the ones that keep your company growing and going

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    Waste of my time

    Hostess and Takeaway Server (Former Employee)
    Chicago, IL

    Prosdiscount on food was a plus ! food was great , i loved my coworkers , weekly pay

    ConsI literally made no money, we had about 7/8 hosts for no reason, i would take home like 40 dollars a week , which was pretty much gas to get to work. High school environment, but then again most of the workers were in high school....

    Advice to Senior ManagementHave a clear sense of business needs before hiring too many employees for one position.

    No, I would not recommend this company to a friend

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    Could have been enjoyable working with the staff there, but owner's atmosphere made environment made uncomfortable.

    Curbside Takeaway (Former Employee)
    Herndon, VA

    ProsGreat people will probably work with you. Most guests are there to have a good time or celebrate. Because of this, tips are often pretty good. Great kitchen staff and kitchen management.

    ConsThe location I was at made everything difficult. They wanted me to do Curbside Takeaway mostly, where tips are often negligible, and people were usually in a rush. The effort expected (and the responsibilities expected to take without any pay increase) was ridiculous. GM expects a lot for $4/hr, and is unwilling to help without berating, or insulting intelligence.

    Advice to Senior ManagementIt's good to have high standards, but trying to publicly embarrass your staff isn't the way to make them 'learn'.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

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    Overpriced food and understaffed teams in stuffy atmosphere

    Server/Bartender (Former Employee)
    Seattle, WA

    ProsYou will be able to work long hours keeping yourself constantly busy

    ConsYou will not be encouraged to take breaks
    You will not be noticed for your hard work
    You will be replaced very easily

    Advice to Senior ManagementPeople keep you in business

    No, I would not recommend this company to a friend

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    It all depends on the management

    Server/Bartender (Former Employee)
    Leominster, MA

    ProsNo set work schedule so you can take days off and pick up another day instead

    ConsMoney not guaranteed, if management doesn't like you they can directly affect your pay by giving you bad shifts/sections

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    Mixed Review!!

    Line Cook (Current Employee)
    Pitts, PA

    ProsFree meals for BOH.
    Uniforms provided, at least shirts and hat.

    ConsCan get cut at anytime during shift.
    Management disrespectful to most employees, save the brownosers.
    Don't appreciate employers.
    Doesn't care about issues in employee's private lives that may affect work.
    Favoritism towards certain employeess
    Lame pay!
    Impossible to get a raise.
    Doesn't open to public until 4 pm, so no early days.
    Only given start time on schedule.

    Advice to Senior ManagementWork on management - employee relations such as communications, try to offer more hours to employees instead of using them as filler, pay at least the Federally mandated pay 4 hour pay to employees who get cut withing 1 to 3 hours of starting their shift, offer higher pay to boost employee morale and appreciation.

    No, I would not recommend this company to a friend

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    They are dishonest.

    Kitchen Manager (Former Employee)
    Mentor, OH

    ProsThere is nothing good to say about this company.

    ConsDon't be a longtime employee. They will get rid of you in a heartbeat.

    Advice to Senior ManagementAppreciate employees who give you 9+ years of their lives to your success.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

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Glassdoor is your free inside look at Outback Steakhouse reviews and ratings — including employee satisfaction and approval rating for Outback Steakhouse CEO Jeff Smith. All 48 reviews posted anonymously by Outback Steakhouse employees.