General Manager (Docent Steak)

Industry: Hospitality

Company: Harwood Hospitality Group

Harwood Hospitality Group

Harwood Hospitality Group delivers an escape from the ordinary through a growing collection of concepts in the Harwood District of Dallas. The hospitality group features catering and a world of culinary experiences with a current collection of 18 concepts plus our luxury boutique property, Hotel Swexan in the 19-city-block Harwood District, with more experiences currently in development.

Our mission is to allow both our associates and our guests to Escape the Ordinary. For our associates, this means being a part of a mutual long-term vision driven by doing things differently with creativity, passion, and style. We then allow guests to feel transported to different parts of the world without leaving the comforts of their own city. We deliver our mission by providing unparalleled hospitality, exceptional service, and culinary excellence that leaves unforgettable memories and instills deep loyalty.

The Docent Steak & Lounge General Manager is responsible overseeing all aspects of restaurant operations to ensure an exceptional dining experience for our guests. You will be responsible for managing staff, ensuring high standards of service and quality, and driving business growth. Your leadership will be pivotal in maintaining the restaurant’s reputation for excellence and creating a memorable atmosphere for our guests.

Docent Steak | Steakhouse & Lounge

Docent is a high-end Japanese steakhouse in Dallas, Texas dedicated to showcasing the mastery of Harwood steaks, sushi, and an expertly curated wine selection while immersing guests in the rich heritage of the Samurai with our museum-quality collection.

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.