Restaurant Supervisor (Private Membership Club)

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.

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.

Golightly (Private Membership Club)

Golightly is located in the 22-story Hotel Swexan in Uptown, Dallas. The Members' only social club offers an elegant, stylish space profoundly influenced on European and international design, meaningful lifestyle experiences and uncompromising personalized service. Golightly's exclusive haven is a comfortable, residential-style space with 3 handsomely designed cocktail bars, multiple sophisticated salons, and an ornately designed private dining room. The club offers a space that transports you from the cares of the world to a dream-like escape. Day and night, for business and for pleasure, for rest and revitalization, this is the only suitable social club for savvy, diverse, and cosmopolitan members.

Summary

The Restaurant Supervisor is responsible for the operational efficiency and profitability of a restaurant unit. They manage the unit within the core values, policies and guidelines established by Harwood International 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 as the "Restaurant Manager" in the absence of the GM.
• Help the General Manager Monitoring and coordinating the day-to-day operations of his / her unit during each shift and ensures all FOH and BOH SOP's (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 guest's service duties (welcoming guests, escorting guests to tables, taking guest's 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.
• To 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 the required standards.
• To ensure that restaurants and restrooms are clean and well maintained that table appointments, including flower arrangements are impeccable.
• Ensures his / her unit is adequately staffed with properly trained associates to cover day to day operations as well as on special occasions / events.
• Ensures the 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 orderings are always properly executed and delivered in a timely manner.
• Takes part in his / her unit menu design process and in the menu pricing policy.
• Ensure his unit is well maintained and that all equipment's, materials and utensils are always in perfect working conditions. Arrange for maintenance and repair of equipment and other services. Reports any defect to the Restaurant General Manager
• To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
• To ensure that company and statutory hygiene standards are maintained in all areas.
• 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.
• Review schedules for the operation of the restaurants, to ensure the highest level of guest service while also monitoring labor costs.

Guest's relationships

Employee management, engagement & training

Procurement and deliveries

Finance, Cost Control & Budgeting

Meetings & Communication

Openings

Competencies

Work Environment

This job operates in restaurant / club setting. This role routinely uses standard kitchen equipment and will require employee to work on their feet for at least 8 hours. This role will require the employee to bend, lift and carry heavy items up to 50lbs.

Required Education & Experience