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 Director of Culinary is responsible for the day to day operations of the culinary teams and restaurant kitchens throughout the Harwood District. The Director of Culinary involves ensuring execution of menus at a consistent and high level, high standards of food quality, ensuring consistency of products, labor management, kitchen efficiencies and cost management. The Director of Culinary leads the day to day in recruiting, hiring and the support of training new hires, following up post training and supporting as needed. They are responsible for the maintaining of food safety standards and driving culinary excellence throughout the Harwood District. This position reports to the Vice President of Culinary.

Job Responsibilities

•  Provide strategic direction and support to the chef team for current concepts and through the openings of new concepts.
• Work with chef team and purchasing to maintain all recipes, order guides, back of the house-training materials, and line builds are maintained.
• Act as liaison between members of the chef team to provide consistency throughout the Harwood brands.
• Actively test and coordinate implementation of innovative new dishes.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results. Ensures employee awareness and compliance to all company safety and security policies and procedures. Ensure employee, owner and guest safety by proper training and maintenance of equipment and work area.
• Collaborate to develop and implement creative strategies for revenue enhancement and cost containment. Ensures maximum profits through monitoring the managers cost and labor control strategies and results.
• Works closely with chefs and GM’s on all capital projects; planning, approval, and execution.
• Responsible for correcting and observing food related issues highlighted in shopper reports.
• Collaborate with leadership to create overall vision and plan for food programing for each restaurant.
• Oversee the execution innovative restaurant menus to suit the theme of the restaurant.
• Oversee the execution of new dishes to fit individual restaurants culinary DNA to keep customers returning to try new dishes
• Collaborate with the developing menus and item pricing 
• Work with VP of Culinary to source unique ingredients for the menus, and keeping stock levels fully up to date Keeping the kitchens fully equipped with all the tools and inventory
• Ensuring that the quality of food is consistently high and that hygiene standards are exceeded
• Organizing, employing, training new staff and motivating staff in the kitchen and on the restaurant floor
• Assisting when needed in the kitchens across the Harwood District

 Minimum Qualifications

• Must have 5 years of proven success in a high volume, multi-unit restaurant/hospitality environment
• Employee mentoring and development experience
• Very strong people management skills with the ability to instill a culture of accountability
• Strong multi-tasking, organizational, and time-management skills
• Successful financial management experience, including profit and loss reports and budgets

Physical Demands

• The employee must frequently lift and/or move up to 25 pounds and stand for prolong hours. Must have a high level of endurance and mental acuity and toughness to manage conflict and deal successfully with high stress situations.

• The employee must be able to work nights, weekends, and holidays when necessary.

Preferred Qualifications

• Consistent track record of successfully growing new and existing restaurants
• Innovative and strategic approach to increasing brand awareness
• Experience in New Restaurant and Hotel openings preferred
• Deep Knowledge in all Food and Beverage Trends