Executive Chef (Stillwell's - Fine Dining)

Executive Chef (Stillwell's - Fine Dining)

Harwood Hospitality Group, Dallas' premier Hospitality owner-operator, introduces its most complete expression of a multi-generational vision in Harwood District's first hotel. The Hotel is a new destination, with an uncompromising mission that values experience above all. It is a place like no other that draws inspirations 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. The Hotel has a surprise around every corner. Forget, for a second, where you came from, and leave with a memory that keeps you coming back.

Stillwell's is the hotel's signature, classic steakhouse with a modern twist. Inspired by deep Texan roots and featuring beef from the in-house HWD Beef program, Stillwell's is open to both guests of the hotel and visitors. Oenophiles will be impressed by the first-rate wine list featuring rare and hard-to-find wines from around the world.

The Executive Chef is responsible for the overall operations in the back of house and kitchen area within the Hotel Swexan. They are great leaders and have excellent customer service skills to ensure each guest has an excellent experience.

Operations:

• Schedules and coordinates the work of the chef, cooks and other kitchen employees to assume the food preparation is economical and correct to stay within the budget labor cost goal.
• Supervise all cooking operations, including methods, portions, and garnishing
• Plan meals and develop cost menus
• Approves the requisition of product and other necessary food supplies
• Ensure the high standards of sanitation, cleanliness and safety are maintained throughout the kitchen areas at all times.
• Establish control to minimize food and supply waste
• Ensure attractive presentation of all food and dishes
• Train and educate kitchen staff on new techniques, dishes and develop current skills
• Menu design and direct food preparation, production and control for all dinner, private events, off-site events, etc. Exhibit culinary talents by personally performing day to day tasks while leading the staff and managing all food related functions.
• Ensure exceptional quality of all ingredients, preparation, and plating of food items.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
• Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
• Be visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests as the cleanliness and organization of the kitchen and its equipment.
• Monitor and maintain use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines.
• Oversee kitchen activities and staff
• Manage the operations of a kitchen; food supplies, procurement

Guest's relationships:

• Makes sure each and every guest is given a warm welcome and a fond farewell
• Makes sure service team memorizes guest's names and uses guest's names in every guest interaction.
• Meets and greets guests, builds strong guests relationships, constantly inquiries about guest's satisfaction,
• Makes sure his/her service team inquires ad memorizes guests preferences and birthday dates, and records these data in the guests database
• Interacts with VIPs, Ownership and Guests on behalf of the HHG greeting VIP's, handling special requests, etc.
• Regularly review and evaluate the degree of customer satisfaction of the individual restaurant.
• Constantly updates guests database and maintains it as an effective marketing and PR tool
• Empowers his team to resolves guest's concerns in a timely manner to their full satisfaction. Resolves any guest issue that could be not be handled by his direct reports.
• Learns from defects and incidents and implement resolutions to ensure they do not happen again. Makes sure guests issues are recorded. Reports on guests issues to DOO
• Monitors guest's comments on social media (Facebook, Trip Advisor, etc.) and gives appropriate feedback

Employee management, engagement & training:

• Always manages/leads by example. Takes accountability for problems
• Schedules work hours for FOH associates
• Delegates and follows-up effectively
• Energizes HHG Division mission statement and core values among his/her team
• Makes sure all his/her associates are perfectly groomed and always behave according to HHG codes of practice, image and core values.
• Provides overall leadership; recognize and motivate members of the team; coach and train the team for operational excellence, with priority focus on upselling and service standards
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
• Takes part in the hiring and the firing process of all his/her associates
• Takes part in the orientation process of all his/her new associates
• Takes part in the annual performance assessment process of all his/her associates and in the setting of annual goals for his/her direct reports.
• Trains and motivates staff.
• Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Conduct training and development programs within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.
• To hold regular performance appraisals with all line staff, identifying areas for development and training needs, and ensuring that this training is affected.
• Ensure that fair discipline is affected.
• Be fully conversant with all statutory requirements regarding a food and beverage operation.
• To be fully aware of trends in the industry and make suggestions for improvement of the food and beverage operation.
• To carry out regular on-the-job training to agreed standards.
• Empowers his direct reports and gives them room to develop their skills
• Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.

Procurement and Deliveries:

• Identifies and estimates food* and beverage supply requirements and places beverage orders with suppliers (*together with Head Chef)
• Checks and orders supplies of non-food items
• Schedules food and beverage deliveries
• To ensure that consumable and non-consumable goods are ordered, correctly stored and inventoried.
• Checks quality of deliveries and documentation
• Ensures that all terms and conditions of signed contracts with approved vendors/suppliers of his/her unit are executed and followed. Reports to Restaurant GM on any contract breach
• Ensures correct storage of supplies

Finance, Cost Control & Budgeting:

• Monitors restaurant sales and revenue. Is responsible for total restaurant daily receipts and balance against sales, as well as deposit receipts.
• Ensures cash management procedures are completed accurately
• Reviews and comments on daily, weekly, monthly, quarterly and annual reports for his/her unit. Analyses budget variances, proposes corrective actions as soon as needed and implements them whenever approved.
• Is responsible for his/her unit F&B costs, as per budgeted
• Manage effective control of food, beverage and labor costs among all outlets.
• Achieve predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
• Review schedules for the operation of the restaurants, to insure 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:

• Prepares and analyzes management reports for his/her unit