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
Phone Reimbursement
Commuter Benefits
Complimentary Meals
short-term disability
Job Description
DIG is a forward-thinking restaurant company that prides itself on culinary excellence and innovation. Emphasizing scratch-based cooking and sustainable practices, DIG is committed to creating an inclusive and dynamic dining experience that supports both customers and employees. The company fosters a culture of growth and development, aiming to nurture the next generation of cooks, chefs, and farmers. Their operations are centered on maintaining high standards of quality, customer service, and health compliance, creating an environment where the entire team can thrive and achieve success together. DIG’s commitment to diversity and equal employment opportunity highlights their mission to build culturally inclusive... Show More
Job Requirements
- 3 - 5 years minimum kitchen or operational restaurant management experience
- Passion for real, good food and leadership skills for operating a scratch-based kitchen
- Willingness to work hands-on and assist wherever necessary
- Ability to motivate and develop a high-performing team
- Discipline to create systems and organization in a fast-changing environment
- Excellent communication skills and attention to detail
- Strong computer and technological platform skills
- Familiarity with restaurant costing and inventory software
- Ability to perform physical job requirements including lifting up to 50 pounds
- Desire for professional improvement and learning
- Ability to network and build community ties
- Ability to problem-solve using multiple variables
- Department of Health and/or ServSafe certification
Job Qualifications
- 3 - 5 years minimum kitchen or operational restaurant management experience
- Passion for real, good food and leadership skills for operating a scratch-based kitchen
- Strong team motivation and development skills
- Excellent communication skills with great attention to detail
- Strong computer skills and ability to navigate multiple digital ordering systems
- Familiarity with restaurant costing and inventory software
- Department of Health and/or ServSafe certification
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 quality assurance processes and convert guest feedback into actionable insights
- Manage new initiatives and scheduled launches within the restaurant, instilling an entrepreneurial spirit in the team
- Monitor the operational flow ensuring culinary and Department of Health standards and protocols are followed
- Manage technology, systems and offsite ordering platforms proactively troubleshooting any issues
- Engage with guests and delivery drivers providing exceptional service and training concierge roles
- Document and communicate employee relations conversations to HR including performance and growth model discussions
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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