Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
401K Program
Phone Reimbursement
Commuter Benefits
Complimentary Meals
short-term disability
Parental leave
Job Description
DIG is a pioneering restaurant company committed to culinary excellence and community impact through a scratch-based kitchen approach. Their mission centers on supporting the next generation of farmers, cooks, and chefs, emphasizing sustainability, real food, and a culturally inclusive work environment. Located in a vibrant food scene, DIG operates with a traditional brigade system, fostering a team-driven atmosphere where each member is empowered to grow and excel. The company prioritizes diversity and inclusion, encouraging applications from candidates of all backgrounds, including female, LGBTQ+, BIPOC, and other diverse groups, to build a richly varied team focused on delivering exceptional guest experiences.... Show More
Job Requirements
- 3-5 years minimum kitchen or operational restaurant management experience
- Passion for real good food
- Willingness to roll up sleeves and pitch in whenever necessary
- Strong team motivation and development skills
- Discipline to create systems and organization in changing environments
- Excellent communication skills
- Strong computer skills including digital ordering systems
- Ability to learn and use technological platforms
- Familiarity with restaurant costing and inventory software
- Physical ability to lift up to 25 pounds frequently and 50 pounds occasionally
- Desire for professional growth
- Department of Health or ServSafe certification
Job Qualifications
- 3-5 years minimum kitchen or operational restaurant management experience
- A passion for real good food and leadership skills to operate a scratch-based constantly changing kitchen
- Demonstrated skills to motivate and develop a high-performing team
- Discipline and desire to create systems and organization within fast changing environments
- Excellent communication skills and an eye for detail
- Strong computer skills with ability to navigate multiple digital ordering systems
- Ability to learn technological platforms and work systematically
- Familiarity with restaurant costing and inventory software
- Ability to perform physical requirements of the position including lifting up to 25 pounds frequently and up to 50 pounds occasionally
- Department of Health or ServSafe certification
- Desire for professional improvement and learning process
- Drive to network and build strong community ties
- Ability to problem-solve and find best solutions under variable conditions
Job Duties
- Be responsible for the entire restaurant operation including PnL responsibilities such as food cost management labor efficiency guest experience and building top-line sales
- Collaborate with the Chef de Cuisine on QA processes and convert guest feedback into actionable insights for the team
- Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged
- Monitor the operational flow of the restaurant ensuring culinary and Department of Health standards and protocols are being followed and executed
- Manage all problems with technology systems and offsite ordering platforms proactively troubleshooting and handling all moving pieces with ease
- Be the face of hospitality by interacting with guests and delivery drivers providing exceptional service and training concierge roles to do the same
- Ensure that all employee relations conversations are properly documented and communicated to HR including performance and GROW model conversations
- Manage recruitment needs by proactively interviewing hiring and onboarding new culinarians
- Review and collaborate on people development plans with Field Leadership to build thoughtful succession plans
- Communicate verbally and digitally daily across various systems and conduct pre-shifts and Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals
- Strictly uphold DIG's anti-discrimination and anti-harassment policies
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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