Director of Food & Beverage

Hyatt Hotels Corporation; Dubai; On-site; AED 300,000 - 540,000; Full time

Job summary

Hyatt Hotels Corporation seeks a Director of Food & Beverage to lead all dining, beverage, banquet, and in-room dining operations across luxury properties. Drive commercial performance, service excellence, and brand positioning while reopening and repositioning renovated outlets to deliver guest satisfaction and sustainable growth.

Lead multi-outlet F&B teams, craft strategic business plans, and collaborate with culinary, sales, and revenue management to optimize profitability and guest

Qualifications

• Bachelor's degree in hospitality management or related field.
• Minimum 3–4 years as a Director of Food & Beverage in luxury hotels/resorts.
• Experience leading pre-openings, reopenings, renovations, or outlet repositioning projects.
• Proven track record in managing multiple outlets and achieving revenue targets.

Responsibilities

• Provide strategic oversight and leadership for all F&B operations aligned with brand standards and guest experience.
• Direct and manage restaurants, bars, lounges, banquet facilities, and in-room dining to meet financial targets.
• Lead planning and successful reopening of renovated F&B outlets with readiness and staffing structures.
• Develop and launch new dining concepts, repositioning initiatives, and promotional campaigns.
• Forecast revenue and manage GOP, costs, and profitability while maintaining service standards.
• Collaborate with Culinary, Sales & Marketing, Revenue Management, and Operations teams for successful commercialization.
• Establish procurement controls, inventory management, and cost-containment measures.
• Ensure health, safety, HACCP, and regulatory compliance; mentor and develop department leaders.

Skills

Leadership

Negotiation

Stakeholder management

Team development

P&L management

Hospitality analytics

Education

Bachelor's degree in Hospitality Management

Tools

Hotel management systems

POS systems

Microsoft Office

Business analytics

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel - like the proper way to make a bed or how to best handle luggage - it's critically important to understand Hawaiian culture and the spirit of 'ohana, or 'family.' When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what 'ohana truly means."

The Director of Food & Beverage is a key member of the hotel's executive leadership team, responsible for overseeing all dining, beverage, banquet, and in-room dining operations. The role drives commercial performance, service excellence, and brand positioning across all venues, while leading the successful reopening and repositioning of renovated outlets to deliver exceptional guest experiences and sustainable business growth.

Main Duties:

• Provide strategic oversight and leadership for all Food & Beverage operations, ensuring alignment with the hotel's commercial objectives, brand standards, and guest experience expectations.
• Direct and manage the performance of all restaurants, bars, lounges, banquet facilities, in-room dining, and other revenue-generating F&B venues to achieve operational excellence and financial targets.
• Lead the planning, execution, and successful reopening of renovated Food & Beverage outlets, ensuring operational readiness, service delivery standards, staffing structures, and guest engagement strategies are effectively implemented.
• Spearhead the development and launch of new dining concepts, outlet repositioning initiatives, menu engineering strategies, and promotional campaigns aimed at strengthening market presence and revenue generation.
• Formulate and execute comprehensive business plans, forecasting models, and revenue optimization strategies to maximize profitability while maintaining exceptional service standards.
• Drive continuous enhancement of guest satisfaction by fostering a culture of service excellence, innovation, personalization, and operational consistency across all outlets.
• Monitor and critically analyze financial performance indicators including revenue, GOP, food cost, beverage cost, labor productivity, and operating expenses, implementing corrective measures where necessary.
• Collaborate closely with Culinary, Sales & Marketing, Revenue Management, and Operations teams to ensure the successful commercialization and sustained performance of all F&B concepts following renovation and reopening.
• Establish robust operational controls, procurement practices, inventory management procedures, and cost-containment initiatives to safeguard profitability and operational efficiency.
• Ensure strict adherence to all health, safety, hygiene, HACCP, food safety, licensing, and regulatory requirements while maintaining the highest standards of quality assurance.
• Lead, mentor, and develop departmental leaders and colleagues through structured performance management, succession planning, talent development, and employee engagement initiatives.
• Continuously evaluate industry trends, competitor activity, consumer preferences, and emerging hospitality concepts to identify opportunities for innovation, business growth, and enhanced guest experiences.

Qualifications

• Bachelor's degree in hospitality management, Hotel Management, Business Administration, or a related field.

Minimum 3-4 years of experience as a Director of Food & Beverage within luxury hotels or resorts, with demonstrated success in managing multiple outlets and large-scale Food & Beverage operations

Previous experience leading hotel pre-opening, reopening, renovation, or outlet repositioning projects will be highly preferred.

• Demonstrated experience in managing multiple Food & Beverage outlets and complex hospitality operations.
• Proven track record in hotel openings, outlet launches, renovations, repositioning projects, or large-scale reopening initiatives.
• Strong commercial acumen with expertise in budgeting, forecasting, P&L management, cost control, and revenue optimization.
• Comprehensive knowledge of food safety regulations, HACCP standards, quality assurance practices, and hospitality compliance requirements.
• Outstanding leadership, stakeholder management, negotiation, communication, and team development capabilities.
• Proficiency in hotel management systems, point-of-sale systems, business analytics, and Microsoft Office applications.

Hotel Saint Augustine, Bunkhouse Hotels | Houston , TX , US

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