Harwood Hospitality Group
General Manager (Docent Steak)
Harwood Hospitality Group, Dallas, Texas, United States, 75215
General Manager (Docent Steak)
role at
Harwood Hospitality Group
Harwood Hospitality Group delivers an escape from the ordinary with a growing portfolio of 18 concepts in Dallas’s Harwood District, including the luxury boutique Hotel Swexan. Our mission is to provide unparalleled hospitality, exceptional service, and culinary excellence that creates unforgettable memories and deep loyalty.
Docent Steak & Lounge is a high‑end Japanese steakhouse in Dallas, Texas that showcases Harwood steaks, sushi and an expertly curated wine selection while immersing guests in Samurai heritage.
The General Manager oversees all aspects of restaurant operations to ensure an exceptional dining experience for guests, manages staff, maintains high service and quality standards, drives business growth, and upholds the restaurant’s reputation for excellence.
Job Functions Operational Management
Oversee daily restaurant operations to ensure smooth and efficient service.
Implement and enforce standard operating procedures (SOPs) to maintain consistency and quality in service and food preparation.
Monitor and manage inventory levels, ordering supplies as needed to meet demand.
Guest Experience
Ensure that all guests receive excellent service and have a positive dining experience.
Handle customer complaints and feedback promptly and professionally, resolving issues to maintain customer satisfaction.
Develop and implement strategies to enhance guest satisfaction and loyalty.
Team Management
Recruit, hire, train, and supervise a diverse team of restaurant staff, including servers, kitchen staff, and support personnel.
Conduct regular performance evaluations, provide feedback, and implement corrective actions as needed.
Foster a positive work environment that encourages teamwork, professional development, and high employee morale.
Financial Management
Develop and manage the restaurant's budget, ensuring alignment with financial goals and targets.
Monitor financial performance, including revenue, expenses, and profitability, and take corrective actions to achieve financial objectives.
Implement cost control measures to maximize efficiency and reduce waste.
Takes part in annual forecasting/budgeting for his/her unit, and in budgeting annual CapEX.
Marketing & Sales
Collaborate with the marketing team to develop and execute promotional campaigns and events to drive traffic and increase sales.
Analyze sales trends and customer preferences to identify opportunities for menu enhancements and promotional activities.
Build and maintain relationships with local businesses, community organizations, and suppliers to enhance the restaurant's reputation and visibility.
Compliance, Safety & Sanitation
Ensure compliance with all health, safety, and sanitation regulations, maintaining a safe and clean environment for guests and staff.
Conduct regular inspections and audits to identify and address potential safety hazards and compliance issues.
Stay updated on industry regulations and standards to ensure the restaurant remains in compliance with all applicable laws.
Maintain all internal requirements for health, safety and venue sanitation on a regular basis.
Strategic Planning
Develop and implement long-term strategies to achieve the restaurant's business objectives and growth targets.
Stay informed about industry trends, competitor activities, and market conditions to identify opportunities and threats.
Continuously assess and improve operational processes to enhance efficiency and effectiveness.
Attire, Language, and Behavior
Is always neatly dressed and groomed, and always behaves and speaks according to the Harwood Hospitality Group and Harwood International standards of excellence and image.
Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks.
Competencies
Positive attitude
Strong attention to detail
Sense of urgency
Strong decision-making abilities
Reliable and dependable
"Can-do", team-oriented attitude
Possess friendly and helpful customer service
Ability to think quickly on their feet and multi-task with ease
Supervisory Responsibility: Yes
Work Environment: This job operates in a restaurant setting. This role routinely uses standard kitchen equipment and will require the employee to be on their feet for an extended period.
Position Type and Expected Hours of Work: This is a full-time position; full availability Monday‑Sunday is required.
Required Education & Experience
Proven experience as a General Manager in a high volume, fast paced restaurant.
Strong understanding of restaurant operations, financial management and customer service principles.
Excellent Leadership, Communication and Interpersonal skills.
Ability to speak English fluently and clearly.
Availability to work nights, weekend, and holidays.
Strong knowledge of Craftable Inventory Management Systems will be necessary.
#J-18808-Ljbffr
role at
Harwood Hospitality Group
Harwood Hospitality Group delivers an escape from the ordinary with a growing portfolio of 18 concepts in Dallas’s Harwood District, including the luxury boutique Hotel Swexan. Our mission is to provide unparalleled hospitality, exceptional service, and culinary excellence that creates unforgettable memories and deep loyalty.
Docent Steak & Lounge is a high‑end Japanese steakhouse in Dallas, Texas that showcases Harwood steaks, sushi and an expertly curated wine selection while immersing guests in Samurai heritage.
The General Manager oversees all aspects of restaurant operations to ensure an exceptional dining experience for guests, manages staff, maintains high service and quality standards, drives business growth, and upholds the restaurant’s reputation for excellence.
Job Functions Operational Management
Oversee daily restaurant operations to ensure smooth and efficient service.
Implement and enforce standard operating procedures (SOPs) to maintain consistency and quality in service and food preparation.
Monitor and manage inventory levels, ordering supplies as needed to meet demand.
Guest Experience
Ensure that all guests receive excellent service and have a positive dining experience.
Handle customer complaints and feedback promptly and professionally, resolving issues to maintain customer satisfaction.
Develop and implement strategies to enhance guest satisfaction and loyalty.
Team Management
Recruit, hire, train, and supervise a diverse team of restaurant staff, including servers, kitchen staff, and support personnel.
Conduct regular performance evaluations, provide feedback, and implement corrective actions as needed.
Foster a positive work environment that encourages teamwork, professional development, and high employee morale.
Financial Management
Develop and manage the restaurant's budget, ensuring alignment with financial goals and targets.
Monitor financial performance, including revenue, expenses, and profitability, and take corrective actions to achieve financial objectives.
Implement cost control measures to maximize efficiency and reduce waste.
Takes part in annual forecasting/budgeting for his/her unit, and in budgeting annual CapEX.
Marketing & Sales
Collaborate with the marketing team to develop and execute promotional campaigns and events to drive traffic and increase sales.
Analyze sales trends and customer preferences to identify opportunities for menu enhancements and promotional activities.
Build and maintain relationships with local businesses, community organizations, and suppliers to enhance the restaurant's reputation and visibility.
Compliance, Safety & Sanitation
Ensure compliance with all health, safety, and sanitation regulations, maintaining a safe and clean environment for guests and staff.
Conduct regular inspections and audits to identify and address potential safety hazards and compliance issues.
Stay updated on industry regulations and standards to ensure the restaurant remains in compliance with all applicable laws.
Maintain all internal requirements for health, safety and venue sanitation on a regular basis.
Strategic Planning
Develop and implement long-term strategies to achieve the restaurant's business objectives and growth targets.
Stay informed about industry trends, competitor activities, and market conditions to identify opportunities and threats.
Continuously assess and improve operational processes to enhance efficiency and effectiveness.
Attire, Language, and Behavior
Is always neatly dressed and groomed, and always behaves and speaks according to the Harwood Hospitality Group and Harwood International standards of excellence and image.
Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks.
Competencies
Positive attitude
Strong attention to detail
Sense of urgency
Strong decision-making abilities
Reliable and dependable
"Can-do", team-oriented attitude
Possess friendly and helpful customer service
Ability to think quickly on their feet and multi-task with ease
Supervisory Responsibility: Yes
Work Environment: This job operates in a restaurant setting. This role routinely uses standard kitchen equipment and will require the employee to be on their feet for an extended period.
Position Type and Expected Hours of Work: This is a full-time position; full availability Monday‑Sunday is required.
Required Education & Experience
Proven experience as a General Manager in a high volume, fast paced restaurant.
Strong understanding of restaurant operations, financial management and customer service principles.
Excellent Leadership, Communication and Interpersonal skills.
Ability to speak English fluently and clearly.
Availability to work nights, weekend, and holidays.
Strong knowledge of Craftable Inventory Management Systems will be necessary.
#J-18808-Ljbffr