Regional Field Director - Boston, MA, United States - Dig Inn

Description

at DIG Restaurant Teams Boston, Massachusetts
ABOUT THE
ROLE:

As District Manager, you will directly oversee a group of 2-4 restaurants and be responsible for the people & training, business/financial results, systems efficiency, health & safety and culinary production within the 4 walls of each of your locations.

The District Manager has the management skills & drive to push their group of restaurants to perform at their best under each pillar of the business; culinary, people, systems & financial results.

The District Manager has a strong sense for operational excellence at DIG and a proven ability to drive financial results & strong consistent KPI performance over time.

You are adept at noticing trends through reports & observation, and can actively translate into actionable results to take with your restaurant leaders to help them run the best business possible.

You are an expert in the art of succession planning and cross training and will play an active role in training both seasoned and novice cooks in your restaurants to help nurture the next generation of chefs at DIG.

You have the culinary chops and passion to teach your restaurants the importance of food quality, consistent execution and attention to detail when operating a seamless scratch kitchen.

As District Manager, you will directly manage 2-4 restaurants run under a traditional brigade system. You will partner, coach and mentor your Restaurant Leaders to lead their team of hourly Sous Chefs and Chefs-In-Training.

You will collaborate with other District Managers & DIG support te am members to drive great success in your restaurants and run best in class operations & kitchens.

You will report directly into the Field Leadership Team under the Operations vertical of DIG. We are determined to rebuild the food system, and we couldn't do it without you.

Be Responsible for managing the financial health and performance of your group of restaurants
[Starting with 2 and ramping to 4]:

• Set clear financial performance & KPI goals for your restaurant leaders, holding them accountable in meeting their targets and creating ownership over their individual restaurant.
• Hold your Restaurant Teams accountable to managing food and labor cost to standard and targets.
• Leverage scheduling tools and best practices to ensure your restaurant leaders are running efficient shifts.
• Ensure SmartSense, Succession Planning, & Wellness Checks are completed daily/weekly without exception.
• Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales.

Oversee the training and development of all employees in your restaurants:

• Actively manage performance and provide feedback to your Restaurant Leaders ensuring they are clear on action plans & areas of opportunity and excellence within their development plans.
• Validate that restaurants are facilitating DIRECT feedback conversations and succession planning.
• Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and coaching to track holistic performance of all employees in your restaurants.
• Encourage a learning environment by ensuring restaurant leaders are always training and teaching cooks & executing pre-shift to continue to build culture.
• You will hold your teams accountable to strictly upholding Digs anti-discrimination and anti-harrassment policies.
• Partner with your restaurant leaders in managing ecruitment needs for your group of restaurants by proactively interviewing, hiring and onboarding new culinarians.

Work to systematize process in your restaurants to ensure operations are running smoothly & producing great food:

• Manage new initiatives and scheduled launches within your group of restaurants while instilling an entrepreneurial spirit in your team to keep them excited and engaged.
• Monitor the operational flow of your restaurants, ensuring culinary, COVID and DOH standards and protocols are being followed and executed.
• Consistently taste and provide feedback on food quality to validate that recipes are being followed correctly.
• Leverage business tools such as routines, checklists, delegation charts, restaurant visit forms etc to teach your leaders how to run the best operation possible.
• Observe restaurant performance & flow in order to help your leaders pinpoint areas of improvement and efficiency.
• Audit quality assurance, DIG standards, cleanliness and guest experience within your restaurants and reinforce expectations.
• Work collaboratively with other departments in the organization in order to achieve business goals:
• Complete reporting and documentation functions in order to provide consistent information and feedback to our field leadership team on restaurant performance.
• Communicate verbally and digitally on a daily basis across various systemwide and organizational platforms such as GoogleDrive, Deputy, Slack, Wrike, Revel, Paycom, etc in a timely manner.

**Excellent kitchen skills attained from a culinary degree or equivalent field experience preferred.

• A passion for real, good food and the leadership skills to operate a scratched base, ever changing kitchen.
• Deep understanding of restaurant metrics and proven successful running successful operations.
• Strong computer skills. Ability to learn technological platforms and work systematically with them.
• Proven tactics to successful operations in an evolving environment.

WORK PERKS: Aside from your the standard job description fare (competitive salary, medical, dental, vision) we also offer:

• Phone reimbursement
• At Dig Food Group, were building a better food system for everyone by sourcing, cooking and serving delicious food everyday.