Restaurant General Manager
$80,000–$85,000 year
On-site · Boston, Massachusetts, United States
Job Summary
As a Chef Operator, you will lead a scratch-based kitchen in a fast-paced restaurant, build and mentor a brigade, manage PnL including food cost and labor, drive guest experience, and implement QA processes in collaboration with the Chef de Cuisine while ensuring DOH compliance and scalable operations. You will recruit, train, and develop culinarians, roll out new initiatives, and uphold Dig’s anti-discrimination policies while acting as the face of hospitality to guests and delivery partners. Strong leadership, communication, and systems-thinking are essential, along with proficiency in digital ordering and inventory software, and a commitment to continuous improvement in a growing restaurant operation.
Required Qualifications
- 3 - 5 years minimum kitchen or operational restaurant management experience
- Your Department of Health and/or ServSafe certification
Desired Qualifications
- 3 - 5 years minimum kitchen or operational restaurant management experience
- Department of Health and/or ServSafe certification
- Demonstrated leadership and ability to train and develop teams
- Ability to manage PnL including food cost, labor efficiency, guest experience, and top-line sales
- Familiarity with restaurant costing and inventory software
- Excellent communication skills and attention to detail
- Ability to learn and operate digital ordering systems
- Willingness to roll up sleeves and contribute as needed
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