Restaurant General Manager

As a Restaurant General Manager at DIG, you’ll oversee the entire restaurant operation, ensuring the highest culinary standards and guest experience. Your responsibilities include managing P&L, collaborating with the Chef de Cuisine on quality assurance, managing recruitment and onboarding, and fostering a high-performing team culture focused on innovation and sustainability.

To become a Restaurant General Manager at DIG, you should have a minimum of 3-5 years in kitchen or operational restaurant management. A passion for good food, strong leadership skills to develop your team, and a grasp of restaurant costing and inventory management are essential. Additionally, familiarity with technology systems and a Department of Health or ServSafe certification are required.

DIG is fully committed to professional development for Restaurant General Managers. This includes creating thoughtful succession plans, collaboration with leadership on people development strategies, and providing opportunities for continued growth within the organization, alongside competitive compensation packages.

At DIG, the work environment for a Restaurant General Manager is dynamic and rewarding. You will lead a diverse team in a scratch-based kitchen, advocating for both culinary craftsmanship and exceptional service. Expect a collaborative atmosphere where creativity and teamwork are celebrated, and where every day presents new challenges and opportunities to excel.

At DIG, Restaurant General Managers enjoy a comprehensive benefits package, including a competitive salary range of $80,000-85,000, 16 weeks of paid parental leave, health insurance (medical, dental, vision), and a 401K program. Additional perks include phone reimbursement, commuter benefits, short-term disability, and complimentary meals, all aimed at promoting a healthy work-life balance.

When asked about your leadership style, focus on your commitment to mentorship and team development. Highlight how you empower your team through training and support, exhibit flexibility as challenges arise, and maintain a positive, motivating environment that encourages innovation.

In your answer, discuss your approach to streamlining processes, utilizing technology systems for ordering and inventory, and regularly reviewing performance metrics. Providing examples of past successes in improving operational efficiency will demonstrate your capability effectively.

Explain that handling guest feedback is critical. You should emphasize your proactive communication skills, willingness to listen, and the importance of turning feedback into actionable insights to ensure continuous improvement in guest experience.

Outline your commitment to staff training, career development opportunities, and creating a supportive atmosphere. Share how you track team progress and provide constructive feedback to motivate and retain talent within your team.

To answer this, reflect on your belief in the value of a diverse team and share specific initiatives you've led in fostering inclusiveness and equality among staff, such as training programs, open communication channels, and inclusive hiring practices.

Discuss your familiarity with financial responsibilities, such as overseeing P&L statements and managing food costs. Provide examples from your past roles where your financial acumen directly impacted the restaurant’s profitability.

Highlight your techniques for stress management, including prioritization, staying organized, and maintaining open communication with your team. Illustrating how you thrive under pressure will show your potential employer your resilience.

Use the STAR method to describe the Situation, Task, Action, and Result related to the change. Focus on your strategic approach, how you involved your team, and the positive outcomes of the changes made.

Emphasize your understanding of Department of Health guidelines and your experience with compliance checks. Discuss how you prioritize training your team on safety standards and how you maintain a culture of accountability regarding health and safety.

Demonstrate your creative side by discussing your process for menu innovation, such as researching trends, incorporating guest feedback, and collaborating with your kitchen team. Highlight any past successes in launching new menu items.