Restaurant & Bar Director – Hyatt Regency - Lisbon

Unitedhospitality; Lisboa; On-site; EUR 60,000 - 80,000; Full time

Job summary

A luxury hospitality group in Lisbon is seeking a strategic leader to oversee their Food & Beverage operations. The ideal candidate will define and execute the long-term strategy, manage multiple outlets including restaurants and bars, and ensure top-quality guest experiences. With proven leadership skills and a strong financial background, the candidate will also drive revenue optimization and maintain relationships with suppliers. This full-time role requires a bachelor's degree in Hospitality or Business Management and 3-5 years of relevant experience.

Qualifications

• 3 – 5 years experience in a senior leadership role preferred.
• Proven ability to manage multiple restaurants or bars.
• Experience in luxury hospitality environments preferred.

Responsibilities

• Define and execute Food & Beverage strategy.
• Shape the identity of each outlet with clear differentiation.
• Lead menu creation in collaboration with culinary leadership.
• Drive revenue optimization strategies across outlets.
• Take ownership of P&L performance of all outlets.

Skills

Leadership skills

Financial knowledge

Communication skills

Strategic thinking

Problem-solving skills

Guest experience focus

Education

Bachelor’s degree in Hospitality Management

Bachelor’s degree in Business Administration

Job description

Mission

To lead the strategic direction, operational excellence, and commercial performance of the hotel’s restaurants and bars, delivering refined five-star service while fostering creativity, innovation, and vibrant social energy. To position the outlets as dynamic destinations in their own right, combining elegance with a bold, contemporary restaurateur spirit.

Position Details

• Location: Lisbon
• Department: Food & Beverage
• Type: Work
• Duration: Full time

Main Responsibilities

• Define and execute the long-term Food & Beverage strategy, ensuring alignment with the hotel’s brand positioning, competitive landscape, and revenue objectives.
• Shape and refine the identity of each outlet (restaurant, bar, lounge, terrace), ensuring clear differentiation, conceptual coherence, and emotional impact.
• Lead the creation, evolution, and positioning of menus in collaboration with the Executive Chef and Bar leadership, integrating seasonality, trend awareness, sustainability, and commercial viability.
• Develop signature experiences, thematic events, partnerships, and programming that attract both in-house guests and the local market, positioning the venues as social destinations.
• Drive revenue optimization strategies, including pricing architecture, upselling culture, beverage strategy, promotional planning, and yield management of covers and seating capacity.
• Take full ownership of P&L performance for all outlets, ensuring control of labor cost, cost of goods sold, waste management, inventory accuracy, and operational efficiency.
• Design and implement workforce planning strategies, ensuring optimal staffing levels aligned with forecasted demand and service standards.
• Recruit, develop, and retain high-performing leaders (Restaurant Managers, Bar Managers, Supervisors), fostering succession planning and internal growth.
• Champion a service culture rooted in emotional intelligence, interpersonal excellence, and anticipatory guest engagement.
• Monitor guest satisfaction metrics, online reputation, and direct feedback, implementing corrective and improvement plans when required.
• Lead cross-functional collaboration with Marketing to strengthen brand visibility, digital presence, storytelling, and PR initiatives.
• Identify and evaluate new revenue streams such as private dining concepts, chef’s tables, brand collaborations, mixology residencies, and experiential packages.
• Ensure compliance with brand standards, health and safety regulations, food safety protocols, and corporate governance policies.
• Maintain strong supplier relationships, negotiate contracts where appropriate, and evaluate sourcing strategies that enhance quality and profitability.
• Act as a visible and credible ambassador of the hotel’s gastronomic vision, both internally and externally.
• Continuously analyze market trends, competitor activity, and consumer behavior, translating insights into innovation and strategic adaptation.

Key Requirements

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred)
• 3 – 5 years experience in a senior leadership role (Director / Head of F&B / Multi-outlet Manager)
• Proven experience managing multiple restaurants, bars, or outlets
• Proven leadership skills with ability to build, train, and motivate large teams.
• Solid financial knowledge, including budgeting, P&L management, and cost control.
• Experience in menu development, beverage programs, and operational excellence.
• Strong focus on guest experience and brand standards.
• Knowledge of health, safety, and alcohol compliance regulations.
• Excellent communication, strategic thinking, and problem-solving skills.
• Experience in luxury, lifestyle, or high-volume hospitality environments (preferred)