Description

Summary

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.

The Assistant Director of Food and Beverage is responsible for overseeing and directing Banquets, Lounge and Market, and any other Food or Beverage related areas. This role helps ensure exceptional guest experiences, operational efficiency, financial performance, and alignment with brand standards. The Assistant F&B Director acts as a key partner to the Director of Operations leading Assistant F&B managers and frontline colleagues across banquets, and other F&B outlets.

Responsibilities:

• overseeing all F&B outlets, including dining venues, lounges, bar operations, banquets and Convention Services.
• Ensure consistent execution of service standards, food quality, and cleanliness across all outlets.
• Monitor operational workflows and implement improvements to increase efficiency and guest satisfaction.
• Assist with coordination of large-scale and high-profile events.
• Lead and mentor Assistant F&B managers, support staffing, scheduling, and team engagement.
• Promote a culture of hospitality, teamwork, and continuous improvement.
• Maintain a strong presence on the floor during peak periods to drive service excellence.
• Respond to guest feedback and resolve service challenges quickly and effectively.
• Collaborate with culinary leadership to ensure menu quality, relevance, and creativity.
• Assist with development and management of departmental budgets, forecasts, and labor controls.
• Analyze financial reports and identify opportunities to optimize revenue and manage costs.
• Support implementation of upselling strategies and promotional initiatives.
• Ensure compliance with health, sanitation, food safety, and workplace safety regulations.
• Maintain brand standards and support implementation of corporate programs and audits.
• Work cross-functionally with culinary, sales, events, finance, and other hotel departments.
• Support planning and execution of banquets, weddings, conferences, and special events.
• Participate in departmental meetings, reporting, and strategic planning.
• Responsible for short- and long-term planning and the management of the Food and Beverage operations in the front and back of the house
• Develop and recommend the budget, marketing plans and objectives and manages within those approved plans
• 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 operations
• Coordinate food and beverage operations with other hotel departments to ensure efficient guest service
• Implement procedures to increase guest and associate satisfaction
• 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

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

The salary range for this position is between $80,000 and $95,000.

Qualifications

• 4 years or more of progressive hotel Food and Beverage experience (typically with Hyatt)
• Service oriented style with professional presentations skills
• 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 and concise written and verbal communication skills
• Must be proficient in Microsoft Word and Excel
• Must have excellent organizational, interpersonal and administrative skills
• Experience implementing new F&B concepts
• Experience in banquets preferred