Strategic Food & Beverage Leader — Guest Experience

Pyramid Global Hospitality; Athens (GA); On-site; USD 60,000 - 70,000; Full time

Job summary

Pyramid Global Hospitality is seeking an experienced leadership role in the Hyatt Place Athens/Downtown property to manage daily food and beverage operations. The position focuses on delivering exceptional service, coordinating restaurant, bar, and banquet activities, and ensuring compliance with health and safety standards.

You will lead a team of servers, bartenders, and support staff, develop seasonal menus with the culinary team, monitor costs, and drive guest satisfaction.

Qualifications

• Bachelor’s degree in hospitality management or related field preferred.
• 3–5 years of experience in front desk or hotel operations, with at least 1–3 years in a supervisory role.
• Experience with property management systems and hotel reservation software is preferred.
• Excellent customer service and conflict resolution abilities.
• Strong leadership, communication and problem-solving skills.
• Ability to work flexible hours; including weekends and holidays.

Responsibilities

• Oversees the daily operations of all assigned food and beverage outlets, including restaurant and Banquet service, bar operations, In-Room Dining, reservations, and guest interactions.
• Ensure seamless coordination between the front-of-house, bar, culinary, and banquet teams to deliver exceptional service and operational efficiency.
• Maintain the highest standards of food quality, beverage presentation, cleanliness, and service consistency.
• Ensure compliance with all federal, state, and local health, safety, sanitation, and alcoholic beverage regulations.
• Provide a welcoming and memorable dining experience by engaging with guests and resolving concerns, complaints, and special requests promptly and professionally.
• Monitor guest feedback, online reviews, and service trends, implementing strategies to continuously improve guest satisfaction and foster repeat business.
• Monitor inventory product and place orders for all beverage products
• Manage departmental labor, food, beverage, and operating supply costs while achieving budgeted financial objectives.
• Monitor inventory levels, purchasing practices, and product quality to ensure cost-effective operations and minimize waste.
• Partner with the Culinary, Sales, Marketing, and Events teams to develop seasonal menus, special promotions, themed events, and revenue-generating initiatives.
• Recruit, interview, onboard, train, coach, schedule, and supervise restaurant and event servers, bartenders, hosts, bussers, In-Room Dining attendants, and other food and beverage associates.
• Conduct performance evaluations, provide ongoing coaching, and implement corrective action when necessary to support associate development and accountability.
• Ensure associates consistently adhere to hotel policies, grooming standards, brand standards, and service expectations.
• Lead daily pre-shift meetings and ongoing service training to reinforce operational excellence and guest engagement.
• Analyze financial and operational reports, identify trends, and implement action plans to improve productivity, profitability, and guest satisfaction.
• Collaborate with hotel leadership on strategic initiatives, special events, and operational improvements that enhance the overall guest experience.
• Perform other duties as assigned to support the success of the Food & Beverage Division and hotel operations.

Skills

Leadership

Customer service

Communication

Problem solving

Flexibility

Education

Bachelor's degree in hospitality management

Tools

Property management systems

Job description

Pyramid Global Hospitality is seeking an experienced leadership role in the Hyatt Place Athens/Downtown property to manage daily food and beverage operations. The position focuses on delivering exceptional service, coordinating restaurant, bar, and banquet activities, and ensuring compliance with health and safety standards.

You will lead a team of servers, bartenders, and support staff, develop seasonal menus with the culinary team, monitor costs, and drive guest satisfaction.