Restaurant General Manager

DIG INN Restaurant Teams; Boston (MA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

16 weeks fully paid parental leave

Health insurance (medical, dental, and vision)

Paid time off

401(k) program

Phone reimbursement

Complimentary DIG meals

Job summary

DIG INN Restaurant Teams in Boston is looking for a Chef Operator who will lead a dynamic team driven by culinary excellence. You will manage the entire restaurant operation, oversee all aspects of front-of-house and back-of-house operations, and maintain high standards for quality and guest experience.

The role requires 3–5 years of management experience in a fast-paced kitchen, along with an enthusiasm for mentoring future culinary leaders. Compensation ranges from $80,000 to $85,000 annually, enhanced by a quarterly bonus and various benefits.

Qualifications

• 3–5 years restaurant management experience.
• Strong leadership skills and culinary passion.
• Ability to navigate technological platforms.

Responsibilities

• Manage restaurant operations and P&L responsibilities.
• Recruit, interview, hire, and onboard new culinarians.
• Uphold culinary standards and DOH guidelines.

Skills

Restaurant management

Leadership

Operational efficiency

Communication

Problem-solving

Tools

Inventory software

Digital ordering systems

Job description

Chef Operator (Executive Chef/General Manager)

Compensation: Salary Range: $80,000-85,000/year with annual increase and quarterly bonus, with high growth potential.

Perks and Benefits:

• 16 weeks of fully paid parental leave (for primary and secondary caregivers)
• Health insurance (medical, dental, and vision)
• Paid time off
• 401(k) program
• Phone reimbursement
• Complimentary DIG meals every day
• Short‑term disability

About the Role: As a Chef Operator, you will build a team driven by culinary excellence and lead them to new skills in a scratch‑based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills daily and showing up as your best self. You’re an achiever with a strong sense for operations and a drive for results. In our operation centered around innovation, you view business from a strategic, systematic lens to set you and your team up for success.

Staying organized while managing logistics and thinking big picture in a fast‑paced environment is key to your role. We continually evolve our menu and test new initiatives to improve business operations. You will manage, delegate, and multitask efficiently, ensuring your team can handle any challenge. You will communicate clearly, uphold culinary standards, roll out new projects, and keep up with all DOH guidelines while inspiring the team toward a better food future. You are responsible for managing the entire restaurant operation, overseeing all front‑of‑house and back‑of‑house operations.

Responsibilities

• Manage the entire restaurant operation, including P&L responsibilities such as food cost management, labor efficiency, guest experience, and top‑line sales.
• Collaborate with the CDC on QA processes and convert guest feedback into actionable insights.
• Manage new initiatives and scheduled launches within the restaurant, fostering entrepreneurial spirit in the team.
• Monitor operational flow, ensuring culinary and DOH standards/protocols are followed.
• Troubleshoot technology, systems, and off‑site ordering platforms proactively.
• Serve as the face of hospitality by interacting with guests and delivery drivers, and train concierge roles.
• Document and communicate employee relations conversations to HR, including performance and growth model conversations.
• Recruit, interview, hire, and onboard new culinarians proactively.
• Collaborate with the Field Leadership team on people development plans and succession strategies.
• Communicate verbally and digitally on a daily basis across systems and conduct pre‑shifts & chef’s tables with the team.
• Strictly uphold DIG's anti‑discrimination and anti‑harassment policies.

Qualifications

• 3–5 years minimum kitchen or operational restaurant management experience.
• Passion for real, good food and leadership skills to operate a scratch‑based, constantly evolving kitchen.
• Willingness to roll up your sleeves and pitch in wherever and whenever necessary.
• 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; navigate multiple digital ordering systems with ease.
• Ability to learn technological platforms and work systematically with them.
• Familiarity with restaurant costing and inventory software.
• Physical ability to lift up to 25 pounds frequently and up to 50 pounds occasionally; accommodations possible.
• Desire for professional improvement and the learning process.
• Drive to network and build strong ties in the restaurant’s community.
• Problem‑solving ability to identify the best solution among variables.
• Department of Health and/or ServSafe certification (preferred).

Equal Opportunity Statement

Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).