Required Years of Experience
3 years
Job Details
You may notice that we consistently have open positions posted... and that's intentional.
We're a growing hospitality group! We recently opened our second restaurant, Maria Isabel, and we're considering expanding operating days and hours. Plus! SF Summer is around the corner, expanding dinner service onto the patio would be a perfect setting for our dear guests.
While hiring timelines may vary, every position we post is a real opportunity to join our team. If you don't hear from us immediately, we'd still love to get to know you - we're always excited to meet talented people who are passionate about hospitality and may be a great fit as we continue to grow!
WHO WE ARE
Eater | Paolo Bicchieri | Dec 6,2023 | Best New Restaurant of the Year 2023, Bay Area
Michelin | Dec 12, 2023 | Dalida is now Michelin recommended after 6 months in operation
Esquire | Omar Mamoon | Nov 28, 2023 | Best New Restaurant Openings (National)
Chronicle | Dec 30, 2023 | Top 15 Restaurants of 2023
SFist | Jay Barmann | Dec 21, 2023 | Most Delicious Restaurant of the Year 2023
Timeout list | Clara Hogan | Dec 1, 2023 |The best restaurants in San Francisco to check out right now
Wine Spectator | Two Glass Award 2025 |
James Bear Semi Finalist 2024 & 2025
Situated in San Francisco’s historic Presidio National Park, on the South Western Corner of the Main Parade Lawn, Chef Laura Ozyilmaz and Chef Sayat Ozyilmaz are the Co-Executive Chefs at Dalida.
We built Dalida on the hospitality, culture, fresh ingredients and familiar flavors of the Eastern Mediterranean. Our food is best enjoyed shared across the table. The legacy of Istanbul, once Constantinople, is greater than meets the eye. It's the palace and the countryside, the business and cultural capital. It's a little Turkish, a little Greek, Armenian, Jewish, Arabic and Persian. From the Eastern-most to the Western-most point of the Western world, we tell a story of an Istanbul that could have been, a story of the Eastern Mediterranean that manifests itself in San Francisco, a city also built on seven hills, one that welcomes, empowers and celebrates all that want to be here.
To us, a great flavor is like a magnet. An occasion on its own that brings people together. A delightfully curated way of expression. A melting pot of love, life and laughter. A little touch of nostalgia and a whole bunch of inspiration. From imagination to bon appetits.
Where familiarity meets creativity. Which is that Dalida is all about.
OUR VALUES
Integrity, Humility, Team Spirit, Empathy, Focus and Dynamicism
YOU ARE:
A self motivated, organized, and charismatic individual seeking a rewarding position in the restaurant industry. You are inherently hospitable, infinitely curious, humble and most importantly KIND.
All availability is welcome to apply.
- A solid foundation of food and wine knowledge
- Ability to be organized and communicate efficiently
- Strong organizational and multitasking abilities.
- Ability to remain calm and composed in a fast-paced, high-pressure environment.
- Attention to detail and commitment to delivering exceptional guest service.
Compensation Details
Compensation: Hourly ($19.61) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Potential Bonuses, Dining Discounts
Required Skills
Self-Starter
Customer Service Orientation
Detail Oriented
Team Collaboration
Attentiveness
Adaptability
Time Management
Problem Solving
Read more
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Part of Dalida & Maria Isabel
We built Dalida on the hospitality, culture, fresh ingredients and familiar flavors of the Eastern Mediterranean. Our food is best enjoyed shared across the table. The legacy of Istanbul, once Constantinople, is greater than meets the eye. It's the palace and the countryside, the business and cultural capital. It's a little Turkish, a little Greek, Armenian, Jewish, Arabic and Persian. From the Eastern-most to the Western-most point of the Western world, we tell a story of an Istanbul that could have been, a story of the Eastern Mediterranean that manifests itself in San Francisco, a city also built on seven hills, one that welcomes, empowers and celebrates all that want to be here.
We invite guests to follow the principle of “little little in the middle,” savoring an assortment of mezes while enjoying lively conversation with companions.
In addition to sourcing responsibly from nearby farms and purveyors and collaborating with local artists to decorate the restaurant’s interior, the team also works to select products with the lowest ecological footprint. In particular, they are committed to building flexible and plant-forward menus that give diners the option of having a fully vegetable-driven experience. Dalida’s team also strives for full utilization of ingredients, candying spent walnuts from their homemade nocino or making stock from limes that have already been juiced. Products that don’t get used go back into the park’s compost structure and are ultimately used to enrich the community garden where the chefs grow a number of their ingredients. And because they are leasing the space from the Presidio, proceeds from the restaurant also go towards supporting a national park site.
Of course, we put a great deal of thought into the food, beverages, music, design, and all the other details. However, the business of restaurants is all about the people who make it happen, and we put our team at the heart of this concept.
Awards / Distinctions
2025
20252024
2023
