Management Careers


The future growth and success of DGN's restaurants depends on our ability to attract and retain the brightest and best in the industry. Our management program includes a rigorous three month long manager in training program. We strive to create well-rounded restaurateurs who are also savvy business people.


Exceptional graduates of our training program can earn the General Manager title in just a few years. Managers at DGN’s Restaurants enjoy health, dental, and vision benefits on par with leading companies. Training occurs in various cities and flexibility is a must for consideration.


Keep in mind, these jobs are not for everyone. You must have a genuine passion for great food and warm hospitality to succeed here. Without passion, you will find what we are trying to do too difficult.


This entry-level management position is responsible for the daily operations in the restaurant. Responsibilities include ensuring cleaning standards are being met, assisting guests and associates, conducting interviews, placing vendor orders, cash handling during check-outs, working as a food expeditor and assisting in the kitchen when necessary.


Junior Manager in Training:
Candidate Profile & Experience
• 2 years experience in the food and beverage, culinary, or related professional area.


Core Work Activities
• Assisting in Management of Restaurant Team
• Handles associate questions and concerns.
• Monitors associates to ensure performance expectations are met.
• Provides feedback to associates based on observation of service behaviors.
• Assists in supervising daily shift operations.
• Attends bi-weekly meetings & communicates a clear and consistent message regarding the goals to produce desired results.


Conducting Day-to-Day Restaurant Operations
• Ensures all associates have proper supplies, equipment and uniforms.
• Communicates to Culinary & General Manager any issues regarding food quality and service levels.
• Ensures compliance with all restaurant policies, standards and procedures.
• Monitors alcohol beverage service in compliance with local laws and company policy.
• Manages to achieve or exceed budgeted goals.
• Performs all duties of restaurant employees and related departments as necessary.
• Opens and closes restaurant shifts.


Providing Exceptional Guest Service
• Interacts with guests to obtain feedback on product quality and service levels.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Encourages associates to provide excellent guest service within guidelines.
• Handles guest problems and complaints, seeking assistance from General Manager as necessary.
• Strives to improve service performance.
• Sets a positive example for guest relations.
• Assists in the review of comment cards and guest satisfaction results with associates.
• Meets and greets guests.


Conducting Human Resource Activities
• Supervises on-going training initiatives.
• Uses all available on the job training tools for associates.
• Communicates performance expectations in accordance with job descriptions for each position.
• Coaches and counsels associates regarding performance on an on-going basis.


Apply by submitting a cover letter and resume to our VP of Operations: 


Hourly Positions

Server: Minimum 2 years serving experience in a high volume, upscale-casual environment. 


Serve food courses and alcoholic beverages to guests. Greet table and answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in Aloha at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Present physical and accurate check to guest and process payment. Maintain cleanliness of work areas, china, glass, etc., throughout each shift. Complete closing duties, including restocking items, etc.


Bartender: Minimum 2 years bartending experience in a high volume, upscale-casual environment.

Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles. Attend to tables in the bar dining area. Set up and maintain cleanliness and condition of bar, bar unit, tables, and other tools. Prepare fresh garnishes for drinks. Stock ice, glassware, and paper supplies. Restock bar with liquor and supplies. Transport supplies to bar set-up area. Wash soiled glassware. Remove soiled wares from bar top and tables and place in designated area. Anticipate and communicate replenishment needs. Process all payment methods. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Complete closing duties.


Prep Cook: Prior experience in a high volume kitchen.


Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Operate ovens, stoves, grills and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions on proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the accuracy of the temperature of appliances and food.


Apply by submitting a cover letter and resume to our VP of Operations: