Executive Director of Food & Beverage - Luxury Hotels

Hyatt Hotels Corporation; Koloa (HI); On-site; USD 155,000 - 259,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Director of Food & Beverage for a luxury hotel or resort. The role reports to the General Manager and leads all F&B operations, including restaurants, lounges, in-room dining, banquets, and catering across the property.

You will drive revenue growth and profitability with a focus on guest experience, quality assurance, budgeting, forecasting, labor productivity, cost controls, and strict food safety standards, while building a high-performing, inclusive team.

Qualifications

• Director of Food & Beverage experience in luxury hotel or resort.
• Minimum 7 years of progressive F&B leadership, incl. 2 years exec-level.
• Experience in high-volume luxury property with group, catering and banquets.
• Develop and execute a strategic F&B vision to enhance guest experience and revenue.
• Strong commercial and financial acumen with budgeting, forecasting, cost controls.
• Oversee multiple F&B outlets including restaurants, lounges, in-room dining and events.
• Proven ability to recruit, coach and lead high-performing teams; inclusive culture.
• Pre-openings or major renovations experience strongly preferred.

Responsibilities

• Lead F&B operations across outlets including restaurants, lounges, in-room dining, banquets, and catering.
• Recruit, develop, coach, and inspire high-performing teams while fostering inclusion.
• Drive revenue growth and profitability with strong financial discipline and guest focus.
• Collaborate with hotel leadership to ensure luxury service excellence and safety standards.

Skills

Leadership

Financial acumen

Budgeting

Forecasting

Operations management

Education

Bachelor's degree in hospitality management, business administration, or related field

Job description

Hyatt Hotels Corporation is seeking a Director of Food & Beverage for a luxury hotel or resort. The role reports to the General Manager and leads all F&B operations, including restaurants, lounges, in-room dining, banquets, and catering across the property.

You will drive revenue growth and profitability with a focus on guest experience, quality assurance, budgeting, forecasting, labor productivity, cost controls, and strict food safety standards, while building a high-performing, inclusive team.