Front of the House Lead
Up to $19 - $23/hr with tips* *Depending on experience
Base wage before tips: $16 - 18 ( $2-4/hour tips from a pool tipped system)
Interested in a 4-day workweek schedule while still getting full-time hours?
This schedule is offered as an OPTIONAL BENEFIT for those interested & will include four swing shifts that will begin between 10 am - Noon each day and last for 9 hours and 45 minutes with a lunch break
About DIG on Bleecker:
DIG on Bleecker is a casual neighborhood restaurant in the West Village, centering on vegetables, seasonality, and joyful eating. Our hospitality aims to make a personal impact in a few short interactions. DIG on Bleecker is not formal, and not restrained by anyone's ideas about "full service" - we want to tailor each experience to the guest. Service should feel warm, welcoming, and efficient.
Our dining room team should have a passion for hospitality and great food. You should be eager to connect with guests and work within a team set on excellence. Our dining room team is the bridge connecting our guests to our kitchens.
About DIG:
DIG on Bleecker is among a small set of restaurants from Dig Food Group. Dig Inn opened in 2011 as a place to enjoy a good meal at an affordable price. To us, this meant mostly seasonal vegetables, sourced close to home, and served in simple dishes that our guests could happily eat every day. It sounded easy enough. But, early on, we realized that we had to create a new system from the ground up to support our mission- from growing, to cooking, to operating a restaurant.
Since getting started we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. DIG now has over 25 restaurants in New York and the Northeast. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food.
An hourly teammate at a DIG on Bleecker restaurant exhibits the following skills & priorities:

• An eagerness to engage with food, and is always hungry (for knowledge)
• A desire to be part of a team, and support their service and culinary teammates
• An outgoing personality, and an understanding of how to create meaningful connection
• Experience with guest interactions & recovery - meeting each guest where they are
• Tidiness / a desire to keep busy - a self-starter who can intuit what the team/guests need

You will:

• Help to build, maintain, and constantly improve the culture of the restaurant. You should be an example of the type of person you want to work alongside every service.
• Thrive in the heat of service being able to multi-task and prioritize between multiple roles and responsibilities.
• Communicate constantly and efficiently with your entire team from expediters and servers to management and chefs.
• Maintain comprehensive knowledge of the restaurant's menu, its products and their source, and the details of the restaurant and neighborhood.
• Be constantly looking to deepen and expand your knowledge and experience.
• Be the face of hospitality for the restaurant and lead by example with generous hospitality for your team, locals, regulars, and first timers.
• Achieve and maintain Department of Health Standards, holding your fellow teammates accountable and role-modeling cleanliness and organization throughout your station and the restaurant.

You have:

• 1 year minimum restaurant or relevant customer service experience. Dining room experience is not necessary.
• The discipline and desire to maintain systems and organization within fast changing environments.
• Excellent communication skills.
• Ability to learn technological platforms and work systematically with them.
• An eye for detail.
• A flexible schedule, especially throughout the first six months of the opening.
• The ability to perform physical requirements of the position (lift up to 50lbs).
• The desire for professional improvement and the process of learning.
• The drive to build strong ties in your restaurant's community.
• The ability to take many variables to find the best solution to a problem.
• An organized approach to achieving team goals.

Physical Demands: While performing these job duties, the employee is regularly required to see, talk, hear, and reach. The employee is regularly required to sit, walk, and stand for long periods of time. The employee is required to use dominant hand coordination for simple grasping, pushing/pulling, and fine manipulation. The employee is also required to lift and carry up to 50 pounds, bend, squat, kneel, and reach above shoulder level. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Additional Information: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position and does not contain all of the essential requirements and functions of the position. Employees will be required to perform any other job-related duties assigned by their supervisor. This job description does not include all the duties that may be assigned to the employee and it may be revised from time to time with or without notice.
Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the employee's manager.
This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. The employee will actively follow Dig Inn policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.