Restaurant General Manager: DIG INN Restaurant Teams

OF Restaurants.D; Philadelphia, Northern (Philadelphia County, KY); Hybrid; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical insurance

Dental and vision insurance

Paid time off

401(k) plan

Parental leave

Phone reimbursement

Commuter benefits

Free DIG meals

Free lunch

Short-term disability

Job summary

DIG INN Restaurant Teams in Philadelphia, PA, is hiring a Restaurant General Manager, also designated Chef Operator, to lead kitchen and service operations, manage costs, labor, guest experience, and top-line sales.

You will build and mentor a scratch-based team, oversee health standards, adopt digital ordering, and partner with Chef de Cuisine, reporting to Field Leadership. Requires 3–5 years of ops experience and ServSafe/DoH certification; salary $80k–$85k with benefits.

Qualifications

• Three to five years of kitchen or restaurant operations experience.
• Experience building, mentoring, and developing a restaurant team.
• Comfort with digital ordering systems and inventory controls.

Responsibilities

• Oversee food costs, labor efficiency, guest experience, and top-line sales.
• Lead pre-shift meetings and manage daily service operations.
• Coordinate with Chef de Cuisine and report to Field Leadership Team.

Skills

Team leadership

Operations management

Food cost control

Digital ordering systems

Communication

Tools

Inventory software

Costing software

Job description

DIG INN Restaurant Teams is hiring a Restaurant General Manager in Philadelphia, Pennsylvania, at an annual salary of $80,000 to $85,000. The position directs food costs, labor efficiency, guest experience, and top-line sales across a scratch-based restaurant. The Chef Operator works with the Chef de Cuisine and reports to the Field Leadership Team.

The manager builds, trains, mentors, and develops the restaurant team while staying involved in daily service. The work includes pre-shift meetings, Chef's tables, guest and delivery-driver interaction, ordering technology, inventory systems, and Department of Health standards. DIG INN provides an annual increase and quarterly bonus potential alongside medical, dental, and vision insurance, paid time off, a 401(k) program, and 16 weeks of fully paid parental leave for primary and secondary caregivers.

• Role: Restaurant General Manager, also designated Chef Operator
• Location: Philadelphia, PA
• Salary: $80,000 to $85,000 per year
• Additional pay: Annual increase and quarterly bonus potential

An applicant's materials should show three to five years of kitchen or restaurant operations experience, team development, cost control, and comfort with digital ordering systems. The hiring decision also includes readiness for hands-on work, Department of Health or ServSafe certification, and frequent lifting of up to 25 pounds with occasional lifting of up to 50 pounds, with or without reasonable accommodations.

The Philadelphia position sits within restaurant leadership roles that coordinate food, people, service, and financial performance. Its responsibilities connect kitchen execution with front-of-house standards, delivery operations, staff development, and community relationships.

A Scratch-Based Philadelphia Operation

DIG INN builds its food program around seasonal, farm-sourced ingredients and scratch cooking. The company's stated mission is elevating home cooking , and the Chef Operator manages the daily systems that turn that idea into consistent restaurant service.

The Philadelphia manager works in a restaurant where menu initiatives continue to develop and the kitchen uses a traditional brigade system. The Chef Operator has ownership of the restaurant operation, coordinates with culinary leadership, and keeps the team aligned as new initiatives and scheduled launches move into service.

Food Costs, Labor, And Guest Experience

DIG INN assigns the Chef Operator responsibility for food costs, labor efficiency, guest experience, and sales. Daily work includes monitoring financial performance, reviewing operations, converting guest feedback into team improvements, and maintaining culinary and Department of Health standards.

The role also connects the dining room with off-site demand. Guests and delivery drivers receive direct attention, concierge roles receive training, and digital ordering platforms require troubleshooting when systems or workflows change. A restaurant manager also documents employee-relations matters for Human Resources and communicates through verbal and digital channels.

• Restaurant-wide food, labor, and sales performance
• Team hiring, onboarding, coaching, and development
• Chef de Cuisine partnership and quality assurance
• Guest feedback, delivery-driver interaction, and concierge training
• Technology, ordering platforms, inventory, and restaurant systems
• Pre-shifts, Chef's tables, scheduled launches, and daily communication

The Chef Operator Team

The Chef Operator partners directly with the Chef de Cuisine on quality assurance and kitchen standards. The role also collaborates with other restaurant leaders and communicates employee-relations matters to Human Resources, creating a clear connection between service decisions, culinary work, and team management.

Restaurant leadership in Philadelphia requires hands-on participation in a scratch-based kitchen. The manager must motivate people, create systems in changing conditions, evaluate variables, solve operating problems, and build community relationships while the restaurant serves guests and coordinates delivery activity.

The position requires strong computer skills and the ability to learn several digital ordering systems. Familiarity with restaurant costing and inventory software supports the daily review of purchasing, production, labor, and service information.

Safety, Certification, And Physical Work

Food safety and public health standards form part of the operating routine. Department of Health or ServSafe certification is required, and the manager enforces culinary standards while maintaining safe restaurant practices.

The work includes frequent lifting of up to 25 pounds and occasional lifting of up to 50 pounds, with or without reasonable accommodations. The position also requires the judgment to change priorities as operating conditions change and the communication skills to keep staff informed through the shift.

Professional improvement and continuous learning remain part of the role. A manager who joins restaurant job opportunities in the wider foodservice field can bring the same focus on certification, systems, and team development to each service period.

Compensation And Employee Support

DIG INN sets the annual salary at $80,000 to $85,000, with an annual increase and quarterly bonus potential. The employer also provides medical, dental, and vision insurance, paid time off, short-term disability coverage, and a 401(k) program.

Additional support includes phone reimbursement, commuter benefits, complimentary DIG meals each day, and free lunch. The company provides 16 weeks of fully paid parental leave for primary and secondary caregivers, continued-growth opportunities, and a workplace commitment to an inclusive team.

The Philadelphia position connects compensation with a broad operating scope rather than a single station. The manager handles people, systems, standards, and guest service while working with the culinary team and Field Leadership Team.

The role also carries a community-facing responsibility through relationship building and restaurant leadership. Local Philadelphia restaurant teams depend on managers who can translate operating information into clear decisions during service.

The position's professional-development expectations include learning new technology platforms, improving restaurant systems, and planning succession with other leaders. Those duties give the Chef Operator a defined path into broader operational work inside a growing foodservice company.

The hiring team also expects the manager to evaluate variables, solve problems, and keep standards consistent while initiatives change. The application therefore belongs with a work history that demonstrates judgment, team leadership, and practical restaurant operations.