Director of F&B and Culinary Operations

Job description

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

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 ofF&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

Hyatt Regency Hill Country Resort and Spa | San Antonio , TX , US

Thompson Central Park New York | New York City , NY , US

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Who can apply

Review the original listing for work authorization, qualifications and employer requirements.