Director of Restaurant Operations Job at Harwood Hospitality Group, Dallas, TX

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  • Harwood Hospitality Group
  • Dallas, TX

Job Description

Harwood Hospitality Group

Harwood Hospitality Group delivers an escape from the ordinarythrough a growing collection of concepts in the Harwood District of Dallas.The hospitality group features catering and a world of culinary experienceswith 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 toEscape 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 missionby providing unparalleled hospitality, exceptional service, and culinary excellence that leaves unforgettable memories and instills deep loyalty.

Job Responsibilities

Operational Management

  • Oversee the daily operations of multiple restaurant locations, ensuring consistency and quality across all units.
  • Develop, implement, and enforce standard operating procedures (SOPs) to optimize efficiency and maintain high standards.
  • Regularly be involved in the venues to monitor performance, assess operational needs, and ensure compliance with company policies and procedures.
  • Strong knowledge of Craftable Inventory Management Systems will be necessary.

Financial Performance

  • Develop and manage budgets for each restaurant location, ensuring alignment with financial goals and targets.
  • Monitor financial performance metrics, including revenue, expenses, and profitability, and take corrective actions as needed.
  • Implement cost control measures and identify opportunities to improve financial performance and drive revenue growth.

Guest Experience

  • Ensure that all restaurants deliver exceptional guest experiences by maintaining high service and quality standards.
  • Address and resolve guest complaints and feedback in a timely and professional manner.
  • Develop and implement strategies to enhance guest satisfaction and loyalty across all units.

Staff Management & Development

  • Recruit, hire, train, and develop management teams for each restaurant location.
  • Conduct regular performance evaluations, provide feedback, and implement development plans to foster employee growth and retention.
  • Foster a positive and collaborative work environment that encourages teamwork, professionalism, and high morale.

Compliance, Safety & Sanitation

  • Ensure all restaurants comply with 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 in conjunction with Harwood Hospitality Groups requirements.
  • Stay updated on industry regulations and standards to ensure all units remain in compliance with applicable laws.

Strategic Planning

  • Collaborate with senior management to develop and implement long-term strategies and initiatives to achieve business objectives and growth targets.
  • Analyze market trends, competitor activities, and industry developments to identify opportunities and threats.
  • Continuously assess and improve operational processes to enhance efficiency, effectiveness, and profitability.

Marketing & Community Engagement

  • Collaborate with the marketing team to develop and execute promotional campaigns and events to drive traffic and increase sales.
  • Build and maintain relationships with local businesses, community organizations, and suppliers to enhance the brand's reputation and visibility.
  • Identify and capitalize on local market opportunities to drive business growth

Attire, Language, and Behavior

  • Always neatly dressed and well groomed
  • Always behaves and speaks according to Harwood Hospitality Groups standards of excellence and brand image.

Required Education & Preferred Experience

  • Minimum of 5 years' experience in Restaurant Operations at a Director level or above.
  • Multi-Unit / Multi-Brand experience required.
  • Strong background in beverage preferred.
  • Wine Certification preferred.
  • Average sales volume oversight of $40MM + preferred.
  • Ability to speak English fluently and clearly.
  • Availability to work nights, weekends & holidays.

Job Tags

Holiday work, Local area, Night shift, Weekend work,

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