Restaurant General Manager

Chester, PA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $80,000.00 - $85,000.00

Work Schedule

Standard Hours

Benefits

Fully Paid Parental Leave

Health Insurance

Paid Time Off

401K Program

Phone Reimbursement

Commuter Benefits

Complimentary Meals

short-term disability

Job Description

DIG is a forward-thinking culinary establishment committed to creating a better food future by supporting the next generation of farmers, cooks, and chefs. As a company, DIG operates restaurants centered around innovation, quality, and community impact. The organization believes in the power of a shared table to bring people together and is dedicated to building a culturally inclusive team. DIG actively encourages diverse candidates, including female, LGBTQ+, and BIPOC individuals, to apply. The company embraces equal opportunity employment and compliance with federal, state, and local human rights laws, ensuring a welcoming environment for all team members. To explore more about... Show More

Job Requirements

3 to 5 years minimum kitchen or operational restaurant management experience
Passion for real good food and leadership to manage scratch based kitchen
Willingness to pitch in wherever necessary
Demonstrated skills to motivate and develop high performing team
Discipline and desire to create systems and organization in fast changing environments
Excellent communication skills and eye for detail
Strong computer skills and ability to navigate digital ordering systems
Ability to learn and work systematically with technological platforms
Familiarity with restaurant costing and inventory software
Ability to perform physical requirements, including lifting up to 25 pounds frequently and up to 50 pounds occasionally
Desire for professional improvement and learning
Drive to network and build strong community ties
Ability to solve problems considering multiple variables
Department of Health and/or ServSafe certification

Job Qualifications

Minimum 3 to 5 years kitchen or operational restaurant management experience
Passion for real good food and leadership skills to operate a scratch-based kitchen
Demonstrated ability to motivate and develop high performing teams
Strong communication skills with keen attention to detail
Proficiency in computer skills including multiple digital ordering systems
Ability to learn and work with technological platforms systematically
Familiarity with restaurant costing and inventory software
Department of Health and ServSafe certification
Desire for professional growth and continuous learning
Ability to build strong ties within the restaurant community
Problem-solving skills with ability to handle multiple variables

Job Duties

Be responsible for the entire restaurant operation including profit and loss 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 while instilling an entrepreneurial spirit in the team
Monitor the operational flow ensuring culinary and Department of Health standards are followed
Manage all technology and system problems proactively including offsite ordering platforms
Provide exceptional hospitality by interacting with guests and delivery drivers and train concierge roles
Ensure employee relations conversations are documented and communicated to HR including performance and development discussions
Manage recruitment by interviewing hiring and onboarding new culinarians
Review and collaborate on people development plans to build succession plans
Communicate daily with restaurant team through pre-shifts and Chef's tables to keep team informed
Uphold anti-discrimination and anti-harassment policies strictly

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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