Director of F&B and Culinary Operations

Hyatt Hotels Corporation; Hawaii; On-site; USD 125,000 - 145,000; Full time

Job summary

Hyatt Hotels Corporation seeks a Director of F&B and Culinary Operations to oversee Culinary operations, Banquets, Restaurants, and related F&B/Culinary areas. You will manage budgets, forecast, and coordinate across hotel departments to deliver exceptional guest experiences.

The role reports to the hotel General Manager and participates in the Hotel Executive Committee, driving Hyatt standards, service quality, and growth initiatives across multiple outlets.

Qualifications

• Proven leadership skills in a hotel F&B/culinary context.
• Strong customer service orientation with professional presentation skills.
• Able to work with diverse teams and drive performance within budget.

Responsibilities

• Oversee and direct Culinary operations, Banquets, Restaurants, In-Room Dining, Lounges, and Stewarding.
• Develop and manage budgets, marketing plans, and objectives for F&B and culinary operations.
• Participate in hotel executive committee decisions and coordinate with other departments to optimize guest service.

Skills

Leadership

Customer service

Communication

Budget management

Staff development

Education

Hotel/Hospitality degree

Tools

Microsoft Word

Excel

Job description

Summary

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. As a member of the properties Executive Committee, the Director of F&B and Culinary Operations is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel General Manager.

The Director of F&B and Culinary Operations is responsible for overseeing and directing the Culinary operations, Banquets, Restaurants, In-Room Dining, Lounges, Stewarding and any other Food or Beverage & Culinary related areas operated by Hyatt.

Duties include:

• Responsible for short and long term planning and the management of the Food and Beverage operations in the front and back of the house and Culinary operations
• Develop and recommend the budget, marketing plans and objectives and manages within those approved plans
• Participate in total hotel management as a member of the Hotel Executive Committee
• Implement and maintain F&B sales/marketing programs
• Direct and oversee development of employees
• Hire, train, empower, coach and counsel, performance and salary reviews
• Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage and culinary operations
• Coordinate food and beverage and culinary operations with other hotel departments to ensure efficient guest service
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality
• Implement procedures to increase guest and associate satisfaction
• Exercise quality control for both food and beverage and culinary operations
• Maintaining Hyatt standards of service and ensure their implementation
• Performing daily walk-through to ensure full compliance with Department of Health regulations and Hyatt Corporate standards
• Maintain communications with Corporate Staff
• Coach and counsel employees to reflect Hyatt service standards and procedures

The Salary for this position is $125,000-$145,000.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications

• Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• 6 years or more of progressive hotel Food and Beverage and Culinary experience (typically with Hyatt)
• Previous hotel pre-opening experience preferred
• Service oriented style with professional presentations skills
• At least 5 years experience in a senior role in a food and beverage and culinary environment
• Proven leadership skills
• Hotel/Hospitality degree an asset
• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line
• Clear concise written and verbal communication skills in English
• Must be proficient in Microsoft Word and Excel
• Must have excellent organizational, interpersonal and administrative skills
• Experience implementing new F&B and Culinary concepts
• Must have a valid drivers license
• Must have a valid TB test
• Must have a valid Maui County Liquor License