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, Hotel Swexan.

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. Hotel Swexan has a surprise around every corner. Forget, for a second, where you came from, and leave with a memory that keeps you coming back.

Job Functions

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 always maintained throughout the kitchen areas.
• 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.

Procurement and deliveries 

• Checks and orders supplies of all food items.
• Checks quality of deliveries and documentation.
• Ensures correct storage of supplies.
• Ensure quality of products received.
• Ensure that all Coolers a cleaned and stocked daily up to the Stock Par.

Sanitation and Equipment

• Conduct frequent walk troughs of the kitchen area and direct respective personnel to correct any deficiencies.
• Inspect the cleanliness of the line, floor, all kitchens stations, and direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and HH requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Oversee stewards to review equipment needs, cleaning schedule/project status; health/safety and sanitation follow up.

Attire, language, and behavior

• Is always neatly dressed and groomed, and always behaves and speaks according to HHG Division 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

• Adaptability / Flexibility
• Communication
• Creativity / innovation
• Customer focus
• Customer service
• Leadership
• Managing conflict
• Managing diversity
• People management
• Problem solving / analysis
• Quality
• Ability to spot and resolve problems efficiently
• Communication and leadership skills
• Sense of urgency
• Must be punctual, dependable and flexible
• Must be able to communicate clearly and effectively

Qualifications

• 3 years of experience in a leadership role including kitchen management
• Luxury hotel background preferred
• Strong people management skills with the ability to instill a culture of accountability
• Strong multi-tasking, organizational and time-management skills
• Strong inventory and inventory management skills
• Food Handlers - Required