Assistant General Manager; Stillwell's - Hotel Swexan

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, Hôtel 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 inspiration 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. Hôtel 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.

The Assistant General Manager is responsible for the operational efficiency and profitability of a restaurant unit in Hôtel Swexan. They manage the unit within the core values, policies and guidelines established by Harwood 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.

• Act the “Restaurant General Manager” in the absence of the GM.
• Help the General Manager monitor and coordinate the day‑to‑day operations of his/her unit during each shift and ensure all FOH and BOH SOPs (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 guests’ service duties (welcoming guests, escorting guests to tables, taking guests’ 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.
• 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 required standards.
• Ensure that restaurants and restrooms are clean and well maintained and that table appointments, including flower arrangements, are impeccable.
• Ensures the unit is adequately staffed with properly trained associates to cover day‑to‑day operations as well as on special occasions/events.
• Ensures 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 ordering is always properly executed and delivered in a timely manner.
• Takes part in the unit menu design process and in the menu pricing policy.
• Ensure the unit is well maintained and that all equipment, materials and utensils are always in perfect working conditions. Arrange for maintenance and repair of equipment and other services. Report any defect to the Restaurant General Manager.
• Ensure staffing levels are correct and at agreed standards and are not exceeded without prior consultation.
• Ensure company and statutory hygiene standards are maintained in all areas.
• Review schedules for the operation of the restaurants to ensure the highest level of guest service while also monitoring labor costs.

• Ma…