General Manager- Compass

Hyatt Taleo

Phoenix (AZ)

On-site

USD 90,000 - 140,000

Full time

8 days ago

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Benefits offered by this job

Health, dental, and vision benefits

Paid time off and holidays

Dining discounts

Advancement opportunities

Job summary

Hyatt Regency Phoenix is seeking a General Manager for the Compass restaurant, overseeing daily operations of a high-volume, upscale venue. You will drive guest satisfaction, financial profitability, and a high-performing team while upholding Hyatt's elevated service standards.

As the GM, you will lead front- and back-of-house teams, manage budgets and KPIs, and partner with marketing to grow reservations and community engagement.

Qualifications

5 years of leadership experience in upscale, high-volume restaurant environment.
Proven success managing teams of 40 employees, including management staff.
Strong financial acumen with P&L management.
Exceptional communication, interpersonal, and conflict-resolution skills.
Ability to thrive in a fast-paced, high-expectation hospitality environment.
Deep understanding of luxury guest service standards.

Responsibilities

Oversee front-of-house and back-of-house operations for seamless service.
Maintain dining room standards, ambiance, and guest experience.
Ensure safety, sanitation, and regulatory compliance.
Collaborate with Executive Chef on menu quality and service efficiency.
Conduct daily pre-shift meetings and walkthroughs to readiness for service.
Lead promotions, local outreach, and reservations growth.

Skills

Leadership

Financial acumen

Communication

Staff development

Tools

Tock

POS systems

Labor management tools

Job description

General Manager- Compass | PHO004560

Description

Description – External

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to every guest. Hyatt is a place where high expectations aren’t just met-they’re exceeded. It’s a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It’s a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.
Our Hyatt Culture is represented by our mission, values, and goals through: Innovation, Respect, Service-Orientation and Inclusion. Innovate, Hyatt employees are forward thinking and passionate about hospitality. Respect, Hyatt employees are inspired by team spirit and camaraderie. Service-Oriented, Hyatt employees are focused on providing authentic hospitality.

Position Overview

The General Manager (GM) oversees all daily operations of a high‑volume, upscale downtown restaurant, ensuring exceptional guest experiences, operational excellence, financial profitability, and the development of a high‑performing team. This role serves as the primary leader and cultural driver of the restaurant, maintaining the brand’s reputation for elevated hospitality, refined cuisine, and premium service standards.

Key Responsibilities

Operational Leadership

Oversee all front‑of‑house and back‑of‑house operations, ensuring seamless, high‑quality service.
Maintain impeccable dining room standards, ambiance, and overall guest experience.
Ensure adherence to safety, sanitation, and regulatory requirements.
Collaborate closely with the Executive Chef to maintain menu quality, consistency, and efficiency in service execution.
Conduct daily pre‑shift meetings, briefings, and walk‑throughs to ensure readiness for service.

Guest Experience & Hospitality

Serve as the face of the restaurant, engaging with guests regularly to ensure satisfaction.
Resolve guest concerns with professionalism, urgency, and grace.
Cultivate a hospitality‑first culture throughout the team.
Monitor online reviews, feedback trends, and reputation metrics; implement action plans to improve guest sentiment.

Financial Management

Lead the restaurant’s financial performance: revenue, labor, COGS, and operational expenses.
Develop and manage annual budgets, forecasts, and P&L accountability.
Implement cost‑control measures without compromising guest experience.
Analyze weekly and monthly financial reports, adjusting staffing or operations as needed.

Team Leadership & Development

Recruit, hire, train, and coach management and hourly staff.
Provide mentorship and development plans to strengthen leadership bench.
Create and maintain a positive, inclusive, high‑performance culture.
Conduct performance evaluations and implement improvement plans when necessary.
Ensure staffing levels are appropriate for business demands.

Sales, Marketing & Community Engagement

Partner with marketing to execute promotions, brand activations, and local outreach.
Build relationships with local businesses, hotels, and community influencers to drive traffic.
Develop strategies to grow reservations, private dining bookings, and repeat business.

Brand Standards & Quality Assurance

Uphold and enforce all brand standards related to service, product quality, and atmosphere.
Conduct regular audits to ensure alignment with company guidelines.
Drive continuous improvement in service delivery and guest engagement.
Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Restaurant Manager and find yourself as the Assistant Food & Beverage Director within a few years. Three quarters of Hyatt’s management staff is promoted from within, just about all of your function heads are promoted internally as well. The statistics are there; make it your next step!

Qualifications

Required

5 years of leadership experience in an upscale, high‑volume restaurant environment.
Proven success managing teams of 40 employees, including management staff.
Strong financial acumen and experience with P&L management.
Exceptional communication, interpersonal, and conflict‑resolution skills.
Ability to thrive in a fast‑paced, high‑expectation hospitality environment.
Deep understanding of luxury guest service standards.

Preferred

Experience in a Michelin‑recognized or award‑winning restaurant group.
Background in downtown, urban, or unique destination dining concepts.
Sommelier certification or advanced wine/beverage knowledge.
Familiarity with reservation platforms (Tock), POS systems, and labor management tools.

Physical Requirements