DOUGHBRIK'S POSITIONS
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01.
GENERAL MANAGER
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EMPLOYMENT:
FULL-TIME
Level:
ENTRY
TRAVEL
NO

Position Summary: Total responsibility for attaining and sustaining financial results consistent with company standards and expectations for an identified number of locations (district).  Supports, implements and assures adherence through the store General Managers all operational priorities, initiatives, plans, policies, procedures and objectives that support and protect the Company's short and long term strategic direction.  Emulates our Company Vision, Mission and Core Values at the highest level every day.    

As a Director of Operations you will be responsible for leading store operations within an assigned region managing a team that will include District and General Managers. The Director of Operations is responsible for store P/L, staffing, training and team development, vendor management, managing fixed costs, maximizing sales, food and beverage quality, guest satisfaction and profitability to meet company business goals and objectives. The Director of Operations will take an active participation role in expansion opportunities for current or prospective stores.

The primary objective is to drive results and growth in the Los Angeles area, taking full ownership and accountability of the market. Your success will be to live, teach, and demonstrate the culture in all interactions, and promote this principle in all team members. You walk the talk.

Essential Duties and Responsibilities:
• Goal setting, developing organizational capability, consistently role model a customer
• First attitude and exhibit the company's culture, mission, and values through everyday activities and behaviors
• Build and develop operational processes and procedures to support company's strategic direction
• Review store environments and key business indicators to identify problems, concerns, and opportunities for improvement; work in collaboration with store management teams to plan and execute the appropriate business strategies to increase sales and control operational costs
• Establish initiatives and standards for sales, profitability, cost containment, waste reduction, quality, safety, and employee relations
• Identifies opportunities for company growth and expansion; directs efforts to determine feasibility and prospective profitability
• Directly manage vendor relationships to ensure product relevance and cost-efficiency
• Responsible for promoting clean and safe working environments including strict adherence to all safety and health department standards, with continual emphasis on promoting employee health and safety
• Prepare, communicate, and educate store management teams and applicable team members to changes in policies, practices, or standards within the organization
• Create an environment through personal actions where ideas can be shared, questions can be asked, and individuals are accountable for their own actions
• Seek out and initiate opportunities to strengthen leadership, business management, product knowledge, and organizational expertise
• Effectively coach and mentor employees; proactively support employee involvement and development; counsel employees on performance standards

Staffing:
• Assures that all restaurants are fully staffed and set up to maximize results.
• Functions as the district recruiter - always searching for and has the ability to identify talent.
• Completes all final management interviews and makes the decision on offers.
• Oversees and monitors training for all MITs.
• Assures that Managers and Crew Leaders are constantly  progressing as managers and evolving into strong leaders.
• Responsible for holding all managers accountable - executes disciplinary process (suspensions and terminations) when necessary.  
• Assures compliance with company policy of being a "part-time employer”.
• Fosters and maintains positive manager and employee morale within the district 
• Motivates and inspires management teams to succeed at the highest level.

P&L Performance:
• Participates in the yearly budgeting process and makes recommendations that support the company's strategic financial goals.
• Monitors and deciphers store monthly forecasts and makes recommendations or corrections when necessary.    
• Consistently meets or exceeds Company's financial goals.
• Proactively monitors and audits store execution to assure financial targets are hit.
• Initiates appropriate action and holds GMs accountable for expected results.
• Controls all G&A costs to plan.

Guest Satisfaction
• Audits and monitors stores to assure strict compliance with SOPs, SOE, one on one book, and the Operational Framework. 
• Assures that stores have systems and procedures in place to consistently maintain OSAT above 72%.  
• Monitors all Service Check complaints with the intention of teaching managers how to play the "Hero Role" inside the restaurant whenever possible so "no guest ever leaves unhappy”.

Food Safety
• Committed to creating a Safe Food Culture through awareness, education and responsibility.
• Prioritizes Food Safety and Sanitation Procedures above all else during store visits, audits, etc.
• Assures compliance and high scores on both Health Department and Everclean Audits.
• Maintains clean building with an emphasis on never being clean enough.

Asset Protection - Risk Management - HR Adherence
• Protects the Business by assuring strict adherence with all Company Security, Safety, Cash Handling, HR and Legal Policies.
• Analyzes monthly Store Risk Scorecard for indicators of possible theft.
• Monitors store systems and procedures to assure that a culture of assessing, addressing and avoiding all areas of Risk are in place and that Guest and Crew injuries are kept to a minimum. 
• Conducts thorough HR Investigations (Harassment, Violence, etc.) whenever necessary.

Communications
• Accessible 24/7 to provide direction and guidance to handle store emergencies
• Emergency Management Communication Process followed.
• Meets with managers and crew during store visits on a regular basis to insure availability as a resource and maintain a "pulse" of what is really happening in the stores.
• Stays current and active with all company communication channels
• Weekly Operational Newsletters, Conference Calls, emails, voicemails, etc.  
• High Impact DO Visits are completed every six months
• Quarterly Performance Conversations are completed quarterly.   
• Facilitates District GM Meetings and oversees District PM - SM - CL Meetings.
• Facilitates District Weekly GM Conference Calls.
• Provides District Monthly Goals and Objectives that revolve around current company initiatives and operational areas that need improvement. 
• Audits Store Manager One-On-One Binders and assigns tasks to individual managers whenever necessary.

Facilities
• Responsible for overall condition of stores
• Maintains and promotes priority CAP List
• Approves all R&M expenses
• Coordinates repairs through the General Manager and the Regional Facilities Managers

Strategic Company Support
• Willing and able to act as a resource and proponent for supporting and improving policies and procedures that can enhance the performance of the company.
• Responsible from an operations standpoint for successfully opening new stores in their assigned district or implementing new initiatives such as "Refresh".  

Knowledge, Skills and Abilities:
• Excellent communication (both verbal and written) and interpersonal skills
• Solid leadership skills; ability to make good decisions and enforce company policies in accordance with applicable regulations and procedures * Must be able to rely on experience and judgment to plan and accomplish goals
• Must be self-motivated and customer service oriented
• Must demonstrate appropriate negotiation, analytic skills, attention to detail, organizational and project management skills
• Effectively allocates resources and time. Must be able to prioritize tasks and work well under pressure and deal with stressful situations
• Engaging management style; use a 'hands-on' approach. Build morale and spirit; experience in motivating team members to work together to achieve goals
• Willing to take a managed risk to drive business forward
• Develops a positive, respectful, productive and professional work environment
• PC proficiency in such applications as Outlook, Word, and Excel

Work Experience and Education:
• Bachelor's degree in Hospitality/Restaurant Management, Food Service Administration, Business Management or relevant progressive job related experience managing in high volume multi-unit retail restaurant or service organization
• At least 5 years at a General Manager level and 2+ years Director level preferred
• Must live in the market and be familiar with the intricacies of the communities                 

02.
ASST. GENERAL MANAGER
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EMPLOYMENT:
FULL-TIME
Level:
ENTRY
TRAVEL
NO

Managing the Business
• Responsible for maintaining and growing sales.
• Prepare and manage work schedules for managers and team members to effectively manage labor and to meet our service standards and guest expectations.
• Conduct performance evaluations regularly for the management team.
• Review and approve team member evaluations written by managers .
• Maintain sanitation inspections and Q/A scores. Make necessary adjustments if scores fall below the
company standard immediately.
• Manage the recruiting and interviewing of new team members for the restaurant.
• Communicate, train and educate team members and managers, on all changes or new processes,
products, promotions or equipment introduced to the restaurant.

Operations
• Track and manage labor and food costs on each shift to meet restaurants’ goals.
• Conduct, oversee line checks and checklists for entire restaurant.
• Responsible to participate and engage the growth of the business on a daily basis.
• Ensure that all company standards and operational objectives are being met.
• Fulfills guest needs and resolves guest issues.
• Builds relationships with guests, managers, team members and home office.
• Directly responsible for inventory, sanitation, maintenance, and labor, including line checks and
opening, mid, and closing duties. Work directly with the chef to ensure company food and labor
standards and execution.
• Responsible for food safety, portion control, standards, line checks, Q/A, health department
regulations, cleanliness and sanitation of entire restaurant.

Training and Development
• Hire, orientate, train, coach and motivate all hourly employees FOH and BOH.
• Monitor team member performance and ensure team members are directing guests appropriately, upselling and providing the highest quality food and service.
• Mediate team member issues as they arise, and address HR issues.

Administrative
• Process all personnel paperwork, maintain personnel files, performance reviews, merit increases and terminations according to company standards.
• Analyze business reports and data daily.
• Support HR and Controller needs.
• Ensure administrative duties are being completed.
• Performs other related duties, as required.

03.
​​​​​​​​Customer Experience Influencer
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EMPLOYMENT:
FULL-TIME
Level:
ENTRY
TRAVEL
NO

Summary of Position:
The Customer Experience Influencer (CEI) provides energetic, friendly, and a complete customer experience for our guests.  The CEI is responsible for offering and providing drinks & desserts as well as correctly and promptly completing the transaction process. The CEI ensures that all guests receive their full and complete order.

Essential Duties and Responsibilities:
• Adhere to all policies and standards as outlined in the Employee Handbook and during training
• Provide an energized and friendly environment throughout the transaction process
• Maintain an in-depth knowledge of menu and ingredients in order to provide answers to dietary inquiries and to offer recommendations
• Understand and uphold the culinary standards at all times
• Uphold cleanliness and sanitation standards at all times
• Perform assigned side work, such as stocking items and completing special cleaning duties
• Answer customer questions in regards to restrooms, menus, lost & found, catering contacts, etc
• Refer to Management in regards to refunds, voids, customer complaints or comments, etc.
• Correctly handle all credit transactions

Knowledge, Skills and Abilities:
• Food safety & sanitation, Food Handler Certification
• Ability to learn and retain ingredient information
• Physical requirements may vary. However, in general, the position requires the following activities: the ability to lift minimum of 5 lbs to a max of 25 lbs unassisted and stand, sit, stoop, bend, turn, walk, stretch, reach, and use full range of body motions

Work Experience and Education:
• Previous customer service experience required

04.
​Food Prep
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EMPLOYMENT:
FULL-TIME
Level:
ENTRY
TRAVEL
NO

Summary of Position:
The Food Prep Team Member is responsible for providing the timely and accurate preparation/production of food while following all recipe guidelines and food safety critical control points. The Food Prep works closely with the Lead Cook and the rest of the BOH to make the operation as successful as possible while following all protocols.

Essential Duties and Responsibilities:
• Adhere to all policies and standards as outlined in the Employee Handbook and training
• Adhere to Health Code & Safety practices at all times
• Provide a welcoming and hospitable environment to guests when applicable
• Uphold cleanliness and sanitation standards at all times
• Perform assigned prep work, such as stocking and completing special cleaning duties
• Assist in receiving and stocking deliveries while following all labeling and rotating protocols
• Complete all required paperwork throughout each shift
• Learn and follow all current recipes, measurements, and prep methods
• Ensure all cooking and holding temperature standards are followed
• Keep all stations clean and stocked

Knowledge, Skills and Abilities:
• Food safety & sanitation, Food Handler Certification
• Ingredient knowledge
• Knife skills, ability to correctly use a knife
• Attention to detail and sense of urgency
• Physical requirements may vary. However, in general, the position requires the following activities: the ability to lift minimum of 5 lbs to a max of 50 lbs unassisted and stand, sit, stoop, bend, turn, walk, stretch, reach, and use full range of body motions

Work Experience and Education:
• Previous food prep experience required, volume experience preferred

05.
Lead Cook
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EMPLOYMENT:
FULL-TIME
Level:
ENTRY
TRAVEL
NO

Summary of Position:
The Lead Cook is holistically responsible for the operation of the kitchen, its recipes and recipe integrity, and is expected to work closely with the Operations Partner and General Manager. The Lead Cook must ensure that the operation is as successful as possible while following all protocols and maintaining culinary standards. Quality control, Team Member management, culture and food safety are of the utmost importance in this position.

Essential Duties and Responsibilities:
• Interviewing, hiring, and training cooks and other kitchen staff
• Planning and supervising tasks carried out by the food preparation staff
• Taking responsibility for the health and safety of the food team
• Able to read, understand and follow recipe specifications
• Strong attention to detail
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory
• Understanding of par levels, food costs and labor costs
• Keeping abreast of and complying with the latest health and safety laws and regulations
• Adhere to all policies and standards as outlined in the Employee Handbook and training
• Assign side work, such as stocking and completing special cleaning duties to BOH Team
• Assist in receiving and stocking deliveries while following all labeling and rotating protocols
• Complete all required paperwork throughout each shift
• Ensure all equipment is functioning properly

Knowledge, Skills and Abilities:
• Food safety & sanitation, Food Handler Certification
• Multitasking
• Sense of urgency
• Physical requirements may vary. However, in general, the position requires the following activities: the ability to lift minimum of 5 lbs to a max of 50 lbs unassisted and stand, sit, stoop, bend, turn, walk, stretch, reach, and use full range of body motions

Work Experience and Education:
• Previous kitchen management experience required, volume experience preferred

06.
Pizza Cook
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EMPLOYMENT:
FULL-TIME
Level:
ENTRY
TRAVEL
NO

Summary of Position:
The Pizza Cook Team Member is responsible for providing the timely and accurate preparation/production of food while following all recipe guidelines and food safety critical control points. The Pizza Cook works closely with the Lead Cook and the rest of the BOH to make the operation as successful as possible while following all protocols.

Essential Duties and Responsibilities:
• Adhere to all policies and standards as outlined in the Employee Handbook and training
• Adhere to Health Code & Safety practices at all times
• Able to read, understand and follow recipe specifications
• Uphold cleanliness and sanitation standards at all times
• Perform assigned side work, such as stocking and completing special cleaning duties
• Assist in receiving and stocking deliveries while following all labeling and rotating protocols
• Learn and follow all current recipes, measurements, and prep methods
• Properly label and rotate all products in coolers and on shelves
• Ensure all cooking and holding temperature standards are followed
• Keep all stations clean and stocked

Knowledge, Skills and Abilities:
• Food safety & sanitation, Food Handler Certification
• Ingredient knowledge
• Knife skills, ability to correctly use a knife
• Attention to detail and sense of urgency
• Physical requirements may vary. However, in general, the position requires the following activities: the ability to lift minimum of 5 lbs to a max of 50 lbs unassisted and stand, sit, stoop, bend, turn, walk, stretch, reach, and use full range of body motions

Work Experience and Education:
• Previous food prep and cooking experience required, volume experience preferred

07.
Sanitation Lead
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EMPLOYMENT:
FULL-TIME
Level:
ENTRY
TRAVEL
NO

Summary of Position:
The Sanitation Lead/Production Team Member is responsible for warewashing, cleaning, sanitation and offering support to the Production Team. Sanitation Lead/Production Team Member will work and assist in each production station when not working on other duties. The Sanitation Lead/Production Team Member will work closely with the Production Team Manager, Production Chef/Floor Manager and General Manager, to make the operation as successful as possible while following all protocols.

Essential Duties and Responsibilities:
• Adhere to all policies and standards as outlined in the Employee Handbook
• Provide a welcoming and hospitable environment to guests
• Uphold cleanliness and sanitation standards at all times
• Perform assigned side work, such as completing special cleaning duties
• Assist in receiving and stocking deliveries
• Maintain proper water levels and temperatures in the 3-compartment sink
• Wipe tables, sweep floors, empty trash, wash dishes
• Assist the BOH team with preparing all food for cooking and serving

Knowledge, Skills and Abilities:
• Food safety & sanitation, Food Handler Certification
• Multitasking
• Sense of urgency
• Physical requirements may vary. However, in general, the position requires the following activities: the ability to lift minimum of 5 lbs to a max of 50 lbs unassisted and stand, sit, stoop, bend, turn, walk, stretch, reach, and use full range of body motions

Work Experience and Education:
• Previous food prep experience required, volume experience preferred

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