ABOUT THE ROLE: The Senior Construction Manager will oversee our construction projects ensuring we build new restaurants on time, within budget, and on brand. You’ll own the full construction process for new sites, including vendor selection, contract negotiation, and build oversight. You’ll work closely with our external vendors; GCs, architects, and engineers to ensure successful builds. You’ll travel to new markets and be the boots-on-the-ground resource to minimize project risk. You’ll create processes to help scale our construction process for future growth. This position is on the Real Estate and Development Team and reports to the Director of Construction. YOU WILL:
• Perform initial feasibility of proposed restaurant locations to help the Real Estate team with LL negotiations.
• Lead all project approvals including LL review and local municipal permitting via permit expediter.
• Properly scope, schedule and budget proposed projects for key stakeholder review.
• Work with the Design manager to procure FF&E, KES, signage, etc.
• Lead project bid, negotiation, and contract process with external vendors.
• Manage the construction process through weekly site visits and manage project meetings to maintain scope, schedule and budget integrity.
• Lead daily project management activities through all levels of permitting, construction, and restaurant turn-over.
• Ensure construction projects open on time, within budget, and on brand.
• Be responsible for restaurant and project closeout including managing project punch and turn-over to operations in addition to coordinating post construction warranty.
YOU HAVE:
• A BS in engineering or CM preferred.
• 5+ years of experience in a similar role.
• Experience in managing multiple projects at one time.
• Ability to communicate effectively, with integrity to key stakeholders and all project vendors.
• Strong organization skills.
• Self-motivated and disciplined.
• Demonstrated composure under high-pressure.
• Strong team player mentality, as this role will work collaboratively across many external teams.
• Ability to travel weekly within the continental US.
WORK PERKS: Aside from your the standard job description fare (competitive salary, medical, dental, vision) we also offer:
• Macbook + Company phone (or phone reimbursement)
• Bonus Potential
• Flexible vacation time
• Commuter benefits
• Complimentary DIG lunch everyday
Compensation Range: $90,000-$120,000
Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include annual bonus potential, healthcare benefits, various work perks (phone reimbursement, free lunch) as well as opportunities for continued growth at DIG.Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors.
ABOUT US: At Dig Food Group, we’re building a better food system for everyone by sourcing, cooking and serving delicious food everyday. Nine years in, we’ve grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens. To do this, we’ve built direct and real relationships with farmers. We don’t just name check them on our menus — we’re true partners in their businesses. We focus on farmers who are independent, first-timers, women, immigrants, LGBTQ and people of color. These relationships allow us to get the best ingredients all year round and change our menu based on what is growing in the fields.Each restaurant is run by a chef and all our food is cooked on site. There are no microwaves, can openers or freezers, just an entire culinary team at every location, cooking vegetables all day. This requires training a whole generation of chefs and cooks from the ground up, including many who have never worked in a restaurant before. Knife skills are life skills. We’re not here to disrupt anything or become a platform. We run our business on good food and great people. From sourcing to serving, our mission is to create a better food system for everyone. That means a world where farmers can make a living growing food, anyone can learn to cook, and we can all eat well, together. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply
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