Operations Manager

Operations Manager – Food & Beverage The Operations Manager oversees day‑to‑day Food & Beverage operations while supporting overall hotel operations. This role leads the breakfast buffet, lobby bar, lobby market, banquets division, and employee dining program, partnering closely with Front Office and Housekeeping leaders to deliver exceptional guest experiences throughout the property. Responsibilities Daily operations of the Food & Beverage Division, including Breakfast, Bar, Culinary, Stewarding, Purchasing, and Banquets departments. Support hotel-wide operational excellence by partnering closely with Front Office and Housekeeping leaders to ensure a seamless guest experience. Develop and implement innovative food and beverage concepts, promotions, and strategies that drive revenue and position the hotel competitively within the market. Coordinate across multiple departments to plan and execute special events, cultural activations, VIP experiences, and hotel programming. Maintain and enhance the amenity and dining experience programs to align with brand standards. Support payroll administration, inventory controls, purchasing procedures, and expense management initiatives across F&B operations. Build and maintain strategic vendor partnerships to support operational excellence, cost management, and product quality. Provide outstanding customer service to guests and patrons of F&B outlets; exercise empathy, tact, and discretion to resolve complaints. Exercise quality control across hotel operations through daily inspections and walk‑throughs, ensuring compliance with health regulations, Hyatt standards, cleanliness expectations, and service excellence. Elevate the banquets program, assist with menu planning and implementation, and ensure successful execution of all banquet events. Oversee the development of F&B colleagues: hire, train, empower, coach, and counsel, and drive employee satisfaction. Collaborate cross‑functionally with Front Office, Housekeeping, Sales, Revenue Management, Finance, and Events teams to deliver seamless guest experiences and achieve overall hotel goals. Serve as Manager on Duty as assigned, providing operational leadership and support across all hotel departments. Provide leadership support to Rooms Operations as business needs require, assisting with guest service delivery, room readiness, cleanliness standards, and operational continuity. Qualifications 2+ years of progressive hotel management experience with significant Food & Beverage responsibility, including banquets experience (preferably with Hyatt). Experience supporting, partnering with, or gaining exposure to Front Office, Housekeeping, or broader Rooms Operations. Demonstrated ability to effectively interact with people and inspire others. High energy, creative mindset, entrepreneurial spirit, motivational leadership skills, and a strong guest service orientation. Excellent written and verbal communication, analytical, and organizational skills. Proficiency in Microsoft Office Suite; experience with hotel, POS, payroll, inventory, and procurement systems preferred. Ability to work flexible hours, including nights, weekends, and holidays. Ability to lift up to 50 lbs. Ability to problem‑solve and work in a fast‑paced environment. Benefits Long‑term career growth opportunities. A highly motivated and connected team. Discounted on‑site parking. Discounted cell phone coverage. 12 complimentary Room Nights per year, plus discounted and Friends & Family Room Rates. Medical, Prescription, Dental, and Vision insurance. 401(k) with company match. Paid vacation, sick days, personal day, and New Child Leave. Paid Family Bonding Time and adoption assistance. Tuition Reimbursement. Employee Stock Purchase Plan. Salary Range: $80,000 to $118,000 Locations: Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina – Cambridge, MD; Seabird Ocean Resort and Spa – Oceanside, CA; Hyatt Regency Lost Pines Resort and Spa – Austin, Bastrop, TX. #J-18808-Ljbffr Hyatt Hotels Corporation