Restaurant Manager (Docent Steak)

Harwood Hospitality Group; Dallas (TX); On-site; USD 60,000 - 80,000; Full time

Job summary

Harwood Hospitality Group is seeking a dedicated Restaurant Manager for their high-end Japanese steakhouse in Dallas, Texas. The role involves optimizing operational efficiency, ensuring excellent customer service, and overseeing a motivated team. An ideal candidate will have a minimum of 2 years of leadership experience in a fine dining establishment.

The position requires strong problem-solving skills and the ability to maintain high standards in food and beverage quality. Join Harwood to contribute to a dining experience that showcases the mastery of Harwood steaks and sushi.

Qualifications

• Minimum of 2 years of leadership experience in a fine dining restaurant or steakhouse.
• Ability to work on feet for at least 8 hours.
• Excellent problem-solving and conflict-resolution skills.

Responsibilities

• Manage the operational efficiency and profitability of the restaurant.
• Deliver high standards of food, beverage quality, and customer service.
• Lead and motivate the restaurant team while adhering to company values.

Skills

Leadership

Customer service

Problem-solving

Conflict resolution

Communication

Education

High school diploma or related field

Job description

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 Responsibilities

The Restaurant Manager 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.

Operations

• Act as the “Restaurant General Manager” in the absence of the GM or AGM.
• Help the General Manager monitoring and coordinating the day‑to‑day operations of the unit during each shift and ensuring all FOH and BOH SOPs (including HACCP) are duly followed and fully executed.
• Be visible, hands‑on, and ensure a strong personal presence in FOH and BOH areas, taking an active part in guest service duties when needed.
• Interact with staff at all levels in a fast‑paced environment, remaining flexible, proactive, resourceful, and efficient while maintaining a high level of professionalism and confidentiality.
• Ensure maximum security in all areas under your control and that staff are fully aware of key security importance.
• Ensure prompt and efficient service of all meals, snacks, functions, and beverages to the required standards.
• Ensure restaurants and restrooms are clean and well‑maintained, including impeccable table appointments and flower arrangements.
• Staff the unit with properly trained associates for day‑to‑day operations and special occasions/events.
• Complete management duties such as scheduling and administrative tasks in a timely manner.
• Deliver spotless service to all guests at all times, fulfilling their needs and expectations to the highest level.
• Ensure orders are executed and delivered in a timely manner.
• Maintain equipment, materials, and utensils in perfect working condition, arranging for maintenance and repair as needed and reporting defects to the Restaurant General Manager.
• Keep staffing levels correct and within agreed standards, consulting prior to exceeding them.
• Maintain company and statutory hygiene standards in all areas.
• Work varying schedules to reflect the cyclical nature of the hospitality industry.
• Review schedules for restaurant operation, ensuring high guest service while monitoring labor costs.
• Possess strong knowledge of Craftable Inventory Management Systems.

Guest Relationships

• Makes sure each guest is given a warm welcome and a fond farewell.
• Ensures the service team memorizes guests’ names and uses them in every interaction.
• Builds strong relationships with guests and constantly inquires about satisfaction.
• Ensures the team records guests’ preferences and birthdays and updates the database.
• Interacts with VIPs, ownership, and guests on behalf of Harwood Hospitality Group, greeting VIPs and handling special requests.
• Regularly reviews and evaluates the degree of customer satisfaction of the restaurant.
• Maintains the guest database as an effective marketing and PR tool.
• Empowers the team to resolve guest concerns in a timely manner and addresses issues beyond direct report capabilities.
• Documents and reports guest issues to leadership.
• Monitors guest comments on social media (e.g., Facebook, TripAdvisor) and provides appropriate feedback.

Employee Management, Engagement & Training

• Leads by example and takes accountability for problems.
• Schedules work hours for FOH associates.
• Delegates and follows up effectively.
• Energizes the Harwood Hospitality Group mission and core values among the team.
• Ensures all associates are groomed and behave according to Harwood Hospitality Group codes of practice, brand image, and core values.
• Provides overall leadership, recognizes and motivates team members, and coaches for operational excellence, emphasizing upselling and service standards.
• Schedules periodic food and beverage service staff meetings to interpret policies and obtain staff feedback.
• Participates in recruiting and talent management.
• Conducts new‑hire orientation, training, and development.
• Motivates staff and continuously evaluates performance, encouraging improvement.
• Conducts training and development programs to produce well‑trained employees at all levels and facilitate career advancement.
• Holds regular performance appraisals, identifying development areas and training needs.
• Ensures fair discipline, aligns with statutory requirements, and stays aware of industry trends to suggest operational improvements.
• Performs on‑the‑job training to agreed standards.
• Empowers direct reports and supports skill development.

Finance, Cost Control & Budgeting

• Ensures accurate cash management procedures.
• Partners with the management team to control costs and implement effective budget measures.
• Drives revenue performance for the venue in daily operations.

Competencies

• Adaptability / flexibility
• Communication
• Customer service
• Decision making / judgment
• Leadership
• Managing conflict
• Planning
• Quality focus
• Sense of urgency

Work Environment

This role operates in a restaurant/club setting. The position requires use of standard kitchen equipment and working on your feet for at least 8 hours. Duties include bending, lifting, and carrying heavy items up to 50 lb.

Required Education & Preferred Experience

• High school diploma or related field.
• Minimum of 2 years of leadership experience in a fine dining restaurant or steakhouse.
• Ability to work on feet for at least 8 hours.
• Excellent problem‑solving and conflict‑resolution skills.