Assistant General Manager

Who We Are Harwood Hospitality Group, Dallas’ premier Hospitality owner-operator, introduces its most complete expression of a multi-generational vision in Harwood District’s first hotel, Hôtel Swexan. The Hotel is a new destination, with an uncompromising mission that values experience above all. It is a place like no other that draws inspiration from the world’s greatest cities – New York, London, Paris – together in one location to create something completely new. Local expertise with an international influence. Classic and contemporary, the hotel is a twist on conventions. Part collection, part creativity, and always elegant. Guests stay to get lost in culture and conversation. The Hotel is a world of its own, a meeting place, a hideaway, a stomping ground. For celebration or solitude. Designed with all generations in mind, Harwood District’s hotel plays host to an eclectic mix of personalities. It is a timeless setting where locals mix with out-of-towners and old souls encounter the young at heart. Intimate, immersive, and transportive. Hôtel Swexan has a surprise around every corner. Forget, for a second, where you came from, and leave with a memory that keeps you coming back. Assistant General Manager The Assistant General Manager is responsible for the operational efficiency and profitability of a restaurant unit in Hôtel Swexan. They manage the unit within the core values, policies and guidelines established by Harwood to ensure customer satisfaction and loyalty, employee engagement and profit maximization. They organize and manage the activities of the Restaurant to maintain high standards of food and beverage quality, service, and merchandising. Job Functions Act the “Restaurant General Manager” in the absence of the GM. Help the General Manager monitor and coordinate the day‑to‑day operations of his/her unit during each shift and ensure all FOH and BOH SOPs (including HACCP) are duly followed and fully executed. Is visible, hands‑on, and ensures a strong personal presence in FOH (mainly during peak hours) and BOH areas. Whenever needed, takes an active part in guests’ service duties (welcoming guests, escorting guests to tables, taking guests’ orders, clearing tables, etc.) Ability to interact with staff (at all levels) in a fast‑paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role. Oversees preparation of food and beverage items. Ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security. Ensure the prompt and efficient service of all meals, snacks, functions, and beverages to required standards. Ensure that restaurants and restrooms are clean and well maintained and that table appointments, including flower arrangements, are impeccable. Ensures the unit is adequately staffed with properly trained associates to cover day‑to‑day operations as well as on special occasions/events. Ensures timely completion of certain management duties (scheduling, administrative). Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Restaurant. Ensures a spotless service is delivered to all guests anytime, and that their needs and expectations are fulfilled to the highest level and down to the smallest details. Ensures guests ordering is always properly executed and delivered in a timely manner. Takes part in the unit menu design process and in the menu pricing policy. Ensure the unit is well maintained and that all equipment, materials and utensils are always in perfect working conditions. Arrange for maintenance and repair of equipment and other services. Report any defect to the Restaurant General Manager. Ensure staffing levels are correct and at agreed standards and are not exceeded without prior consultation. Ensure company and statutory hygiene standards are maintained in all areas. Review schedules for the operation of the restaurants to ensure the highest level of guest service while also monitoring labor costs. Guest Relationships Make sure each guest is given a warm welcome and a fond farewell. Make sure service team memorizes guest names and uses guest names in every guest interaction. Meet and greet guests, build strong guest relationships, constantly inquire about guest satisfaction. Make sure the service team records guest preferences and birthdays in the database. Interact with VIPs, ownership and guests on behalf of the HH – greeting VIPs, handling special requests, etc. Regularly review and evaluate the degree of customer satisfaction of the restaurant. Constantly update guest database and maintain it as an effective marketing and PR tool. Empower the team to resolve guest concerns in a timely manner to full satisfaction. Resolve any guest issue that could not be handled by direct reports. Learn from defects and incidents and implement resolutions to ensure they do not happen again. Record guest issues. Report them to DOO. Monitor guest comments on social media (Facebook, Trip Advisor, etc.) and give appropriate feedback. Employee Management, Engagement & Training Always manage/lead by example. Take accountability for problems. Schedule work hours for FOH associates. Delegate and follow‑up effectively. Energize HH Division mission statement and core values among the team. Ensure all associates are perfectly groomed and always behave according to HH codes of practice, image, and core values. Provide overall leadership; recognize and motivate team members; coach and train the team for operational excellence with a priority focus on upselling and service standards. Schedule periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members. Participate in the hiring and firing process of associates. Assist in orientation of new associates. Participate in annual performance assessment and setting of annual goals for direct reports. Train and motivate staff. Continuously evaluate performance and encourage improvement of the personnel in the food and beverage department. Conduct training and development programs to provide well‑trained employees at all levels and permit advancement for those qualified and interested. Hold regular performance appraisals with all line staff, identifying areas for development and training needs, and ensuring training is effected. Ensure fair discipline is applied. Be fully conversant with all statutory requirements concerning a food and beverage operation. Be aware of industry trends and suggest improvements. Carry out regular on‑the‑job training to agreed standards. Empower direct reports and give them room to develop their skills. Plan and administer a training and development program within the department to provide well‑trained employees at all levels and permit advancement for those qualified and interested. Procurement and Deliveries Identify and estimate food and beverage supply requirements and place orders with suppliers (together with Head Chef). Check and order supplies of non‑food items. Schedule food and beverage deliveries. Ensure consumable and non‑consumable goods are ordered, correctly stored, and inventoried. Check quality of deliveries and documentation. Ensure all terms and conditions of signed contracts with approved vendors/suppliers are executed and followed. Report any contract breach to the Restaurant GM. Ensure correct storage of supplies. Finance, Cost Control & Budgeting Monitor restaurant sales and revenue. Responsible for daily receipts and balancing sales, as well as deposit receipts. Ensure cash management procedures are completed accurately. Review and comment on daily, weekly, monthly, quarterly, and annual reports. Analyze budget variances, propose corrective actions, and implement them when approved. Accountable for unit F&B costs, as per budget. Manage effective control of food, beverage, and labor costs among all outlets. Achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising, and promotion. Review schedules for the operation of the restaurants to ensure the highest level of guest service while also monitoring labor costs. Implement effective control of beverage and labor costs among all sub‑departments. Meetings & Communication Prepare and analyze management reports for the unit. Attend weekly meetings with the Restaurant GM and DOO. Attend monthly meetings with the HH Executive team. Report immediately on any major product defect or any major guest issue and take all necessary corrective actions. Ensure smooth communication with all direct reports and other Restaurant units GMs. Monitor HH Division social media activities and the unit’s website. Feed the HH Marketing Manager with helpful news or updates. Identify and evaluate competitors. Keep current with industry trends. Openings Provide any lateral assistance needed for new unit openings. Attire, language, and behavior. Be always neatly dressed and groomed, and always behave and speak according to HH Division and Harwood International standards of excellence and image. Treat all associates—public and private—with respect and consideration, regardless of their position or tasks. Competencies Adaptability / flexibility Communication Customer service Decision making / judgment Leadership Managing conflict Planning Quality Sense of urgency Work Environment This job operates in a restaurant setting. It routinely uses standard kitchen equipment and requires the employee to work on their feet for at least 8 hours. The role may require the employee to bend, lift, and carry heavy items up to 50 lbs. Required Education & Experience High School diploma or related field Minimum of 3 years leadership experience in a fine dining restaurant, preferably in an upscale environment Proven developer of people Ability to work on feet for at least 8 hours Strong financial and P&L management skills Excellent problem‑solving and conflict‑resolution skills #J-18808-Ljbffr