Summary:
This is a restaurateur's job with a director's responsibilities. You will run each restaurant as its own business, own the P&L, develop the managers, run the systems and reporting a managed luxury hotel requires, and partner with a dedicated leadership team across Bars, Banquets and Culinary to build one of the strongest F&B divisions in Hyatt.
At Hyatt, we believe our guests select Hyatt because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences. This is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the Area Director of Food & Beverage.
What you'll do:
• Lead the performance, guest experience and profitability of three restaurant operations across two luxury resorts.
• Own budgets, forecasts, labor productivity, food and beverage cost, average check, covers, beverage attachment and menu mix.
• Run the administrative side with the same discipline as the floor: Hyatt systems, monthly forecasts and month-end reporting, labor and purchasing controls, compliance and performance documentation.
• Present restaurant performance and plans to ownership and the executive committee with the Area Director of Food & Beverage, and act as a senior leader across both resorts, including Manager on Duty coverage.
• Set and uphold luxury service standards (Hyatt and Forbes-level) and be visible on the floor during key services.
• Develop restaurant managers and supervisors into confident business owners; build succession and address performance directly.
• Partner with the Executive Chef, Director of Bars and Director of Banquets & Events on menus, beverage, training and events.
• Execute approved marketing, promotions and programming flawlessly and bring commercial ideas forward.
• Build and execute recovery plans when results miss expectations.
• Direct and oversee development of employees.
• Hire, train, empower, coach and counsel, performance and salary reviews.
• Complete weekly payroll and wisely tip out program as needed, in absence of specific outlet manager.
• Perform daily walk-through to ensure full compliance with Department of Health regulations and Hyatt Corporate standards.
This list is not all-encompassing and that daily work tasks may and can be altered to meet business needs.
The salary range for this position is $74,400.00 - $96,600.00 This is the pay range for this position that The Seabird Resort reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.
Hyatt has a very competitive benefit package for colleagues, which may include:
• 12 Complimentary hotel room nights at Hyatt hotels world-wide
• Unlimited colleague and friends & family discounted room rates at Hyatt hotels world-wide
• Bereavement and jury duty pay
• Vacation, sick, and new child leave
• Medical, dental and vision Insurance, discounted prescriptions, life and disability insurance, flexible spending account,
• Retirement Savings Plan option (401K) with employer match
• Employee Stock Purchase Plan
• Complimentary employee meals
• And so much more!
Qualifications:
• Progressive leadership in high-volume, quality-driven restaurants and/or luxury hotel F&B; multi-unit or multi-concept experience.
• Banquet and event operations experience earlier in your career (required).
• Strong restaurant P&L fluency and a track record of improving revenue, profit, labor productivity and cost controls.
• Hotel systems, forecasting and financial reporting discipline, and experience presenting to ownership or senior leadership.
• A record of developing and promoting managers and turning around underperforming operations.
• Luxury or lifestyle hotel and Forbes-standard experience preferred; Hyatt experience a plus, not required.
• Working knowledge of POS, reservation, scheduling, forecasting and productivity systems.
• Flexibility to work mornings, evenings, weekends, and holidays as the business requires.
• Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds.
• Hotel/Hospitality degree an asset.
• Clear concise written and verbal communication skills.
• Must be proficient in Microsoft Word and Excel.
• Must have excellent organizational, interpersonal and administrative skills.
• Experience in implementing new food & beverage concepts.
• Clear concise written and verbal communication skills in English.
If you want to build restaurants rather than just manage them, and prove that luxury hotel F&B can compete with the best independents in its market, apply now.
