Restaurant & Bar Director – Hyatt Regency

Mission:

To lead the strategic direction, operational excellence, and commercial performance of the hotel’s restaurants and bars, delivering refined five-star service while fostering creativity, innovation, and vibrant social energy. To position the outlets as dynamic destinations in their own right, combining elegance with a bold, contemporary restaurateur spirit.

Main Responsibilities:

• Define and execute the long-term Food & Beverage strategy, ensuring alignment with the hotel’s brand positioning, competitive landscape, and revenue objectives.
• Shape and refine the identity of each outlet (restaurant, bar, lounge, terrace), ensuring clear differentiation, conceptual coherence, and emotional impact.
• Lead the creation, evolution, and positioning of menus in collaboration with the Executive Chef and Bar leadership, integrating seasonality, trend awareness, sustainability, and commercial viability.
• Develop signature experiences, thematic events, partnerships, and programming that attract both in-house guests and the local market, positioning the venues as social destinations.
• Drive revenue optimization strategies, including pricing architecture, upselling culture, beverage strategy, promotional planning, and yield management of covers and seating capacity.
• Take full ownership of P&L performance for all outlets, ensuring control of labor cost, cost of goods sold, waste management, inventory accuracy, and operational efficiency.
• Design and implement workforce planning strategies, ensuring optimal staffing levels aligned with forecasted demand and service standards.
• Recruit, develop, and retain high-performing leaders (Restaurant Managers, Bar Managers, Supervisors), fostering succession planning and internal growth.
• Champion a service culture rooted in emotional intelligence, interpersonal excellence, and anticipatory guest engagement.
• Monitor guest satisfaction metrics, online reputation, and direct feedback, implementing corrective and improvement plans when required.
• Lead cross-functional collaboration with Marketing to strengthen brand visibility, digital presence, storytelling, and PR initiatives.
• Identify and evaluate new revenue streams such as private dining concepts, chef’s tables, brand collaborations, mixology residencies, and experiential packages.
• Ensure compliance with brand standards, health and safety regulations, food safety protocols, and corporate governance policies.
• Maintain strong supplier relationships, negotiate contracts where appropriate, and evaluate sourcing strategies that enhance quality and profitability.
• Act as a visible and credible ambassador of the hotel’s gastronomic vision, both internally and externally.
• Continuously analyze market trends, competitor activity, and consumer behavior, translating insights into innovation and strategic adaptation.

Key Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred)
• 3 – 5 years experience in a senior leadership role (Director / Head of F&B / Multi-outlet Manager)
• Proven experience managing multiple restaurants, bars, or outlets
• Proven leadership skills with ability to build, train, and motivate large teams.
• Solid financial knowledge, including budgeting, P&L management, and cost control.
• Experience in menu development, beverage programs, and operational excellence.
• Strong focus on guest experience and brand standards.
• Knowledge of health, safety, and alcohol compliance regulations.
• Excellent communication, strategic thinking, and problem-solving skills.
• Experience in luxury, lifestyle, or high-volume hospitality environments preferred