Director of Food and Beverage

Director of Food & Beverage (DOFB) Hyatt Regency Grand Reserve Puerto Rico – Luxury Destination Resort – Full‑Service – High‑Volume Operations Job Overview The Director of Food & Beverage provides strategic leadership and hands‑on management for all food and beverage operations, including restaurants, lounges, bars, banquet and catering services, in‑room dining, pool and beach service, and outlet support teams. The role reports directly to the General Manager and partners with Hyatt Corporate leadership and ownership to create a sustainable, high‑performing operation that exceeds guest expectations while achieving strong financial results. Responsibilities Provide leadership and oversight for all food and beverage outlets, banquet operations, and service teams, ensuring consistent execution of Hyatt Regency and luxury service standards. Drive maximum operational efficiency, presentation, and quality across all F&B venues while maintaining exceptional guest satisfaction scores. Lead and champion Hyatt service culture and, where applicable, Forbes service standards through staff training, ongoing auditing, coaching, and accountability. Develop, implement, and maintain operating procedures, training programs, schedules, policies, and labor standards for all Food & Beverage departments. Manage all financial aspects of the department, including labor control, budgeting, forecasting, purchasing, inventory management, and capital planning. Oversee maintenance and lifecycle management of all food and beverage equipment and supplies. Evaluate and enhance existing procedures while developing new concepts, menus, or service enhancements that elevate the resort’s culinary and guest experience. Serve as a senior leader in guest engagement, handling escalated guest requests, concerns, and recovery situations with professionalism and care. Foster strong communication and collaboration across all resort departments to ensure seamless service delivery. Support and lead high‑volume banquet and group operations, including weddings, social events, incentive travel, and corporate functions. Qualifications Three to five years of experience as a Director of Food & Beverage at a luxury hotel or resort, with demonstrated success in high‑volume banquet and catering operations. Strong expertise in budgeting, forecasting, labor management, and capital expenditures within a resort or large F&B environment. Experience in a Hyatt‑branded property or a Forbes 4‑ or 5‑Star property strongly preferred. College education required; degree in Hotel Management, Hospitality, or Business Administration preferred. Highly organized leader with strong attention to detail and the ability to manage multiple priorities while meeting deadlines. Excellent computer proficiency: experience with Excel, Outlook, OpenTable, Delphi, and Hyatt systems strongly preferred. Ability to thrive in a dynamic, fast‑paced, and guest‑focused resort environment. Strong verbal and written communication skills in English; Spanish proficiency strongly preferred. Exceptional interpersonal and leadership skills with the ability to inspire, develop, and retain diverse teams. Physical ability to stand for extended periods and actively engage in outlet and event operations. Current TIPS Alcohol Certification or comparable alcohol service certification required (or ability to obtain within a designated timeframe). Compensation $115,000 – $145,000 (varies based on experience, certifications, and location) Equal Opportunity Employer Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. #J-18808-Ljbffr