F&B Director / Director de Restaurantes, Bares y Eventos

Hyatt Hotels Corporation; Ciudad de México; Presencial; MXN 400,000 - 600,000; Jornada completa

Descripción de la vacante

A luxury hospitality group in Ciudad de México is seeking a Director of Food & Beverage. In this role, you will lead the efficient management of all F&B operations, ensuring that guest expectations are exceeded and brand standards maintained. Responsibilities include staff selection, training, operational efficiency, and profitability across outlets and banquets. Candidates should have a degree in Business Administration or a related field, along with 3-5 years of management experience and be fluent in both Spanish and English.

Formación

• At least 3 to 5 years in managerial/director positions within the restaurant or hotel sector.
• Knowledge in staff management, cost control, and daily operations.
• Bilingual in Spanish and English.

Responsabilidades

• Manage the operation of the hotel's Food & Beverage outlets and Banquets.
• Ensure departments achieve profitability and follow brand standards.
• Lead training and staff development for F&B teams.

Conocimientos

Leadership

Excellent communication

Customer-oriented

Conflict resolution

Educación

University degree in Business Administration or related fields

Herramientas

Restaurant management systems

Financial analysis tools

Descripción del empleo

Overview

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“I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone.”

Peggy Focheux Duval: Director of Learning & Development, France

The Standard Hotel and Residences, Mexico City MX - DIF - Mexico City

At The Standard, we create cultural hubs, social spaces, and unforgettable experiences. Our environments buzz with energy, inclusion, and creativity, and at the heart of it all are our incredible teams. When building teams, we look for personality, passion, and individuality. Our hotels are more than just places to sleep: they challenge the status quo, offer big ideas, bold design, and an immersive culture. Whether it’s a lively lobby, an unforgettable dining experience, or a rooftop that becomes the city’s favorite spot, we create spaces as dynamic as the people who visit them.

The Director of Food & Beverage will be responsible for the continuous and efficient management of the hotel's Food and Beverage operations, while also providing experiences and brand standards of The Standard. They will meet and exceed individual expectations of our guests and create an environment that delivers exceptional experiences for our team members. They will act as the Business Manager for all Food and Beverage Outlets, as well as Banquets. They will ensure that all departments operate successfully according to hotel standards and are individually profitable and successful. Responsible for talent selection, training, staff development, and scheduling.

The Standard is looking for a dynamic leader to become the Director of Engineering at The Standard, Mexico City, which is scheduled to open in the summer of 2026 in the Tabacalera neighborhood. With 206 rooms and 27 branded residences, this new opening marks our first hotel in Latin America—with a rooftop pool, multiple bar and restaurant concepts, world-class spa, meeting spaces, and more.

Responsibilities

Note: The original description contains responsibilities related to Food & Beverage operations and management. This section consolidates those elements for clarity:

• Manage the continuous and efficient operation of the hotel's Food & Beverage outlets and Banquets. • Ensure departments operate according to brand standards and achieve profitability. • Lead talent selection, training, staff development, and scheduling for F&B teams.

Qualifications

• University degree in Business Administration, Hospitality, Gastronomy, or related fields.
• Courses or certifications in restaurant management, food safety, and customer service.
• Previous experience of at least 3 to 5 years in managerial/director positions within the restaurant and/or hotel sector.
• Knowledge in staff management, cost control, inventory, and daily operations.
• Experience in hotel or restaurant pre-openings is highly valued.
• Proficiency in restaurant management systems (reservations, sales, inventory, catering).
• Expertise in financial analysis tools and budget control.
• Leadership and the ability to motivate teams.
• Excellent communication and conflict resolution skills.
• Customer-oriented with a focus on service quality.
• Ability to work under pressure and make strategic decisions.
• Bilingual in Spanish and English

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