Director of Operations - Food and Beverage

Description

Nestled at the base of Vail Mountain, along the banks of Gore Creek, Grand Hyatt Vail is located in the heart of Vail Valley within the Cascade Village neighborhood. Featuring Vail’s premier open-air chairlift directly next to our spacious ski valet and rental shop, Grand Hyatt Vail offers the most convenient access to Vail Mountain, adventure, and respite. From skiing and snowboarding, seasonally inspired resort activities, and luxurious amenities, Grand Hyatt Vail has something for everyone. Enjoy an array of Colorado inspired dining options, comfortable guest rooms and warm hospitality at Vail’s premier ski-in/ski-out resort. Grand Hyatt Vail is seeking colleagues with unmatched service. We care for people so they can be their best.

Our dining options are a cornerstone of the Grand Hyatt Vail experience. Our international clientele appreciates our modern, inspired cuisine and bespoke epicurean delights. The Director of Operations- Food and Beverage will direct a wide range of restaurants and outlets to include, In Room Dining, The Market, Makoto (in partnership with celebrity chef Makoto Okuwa), Poolside Bar and Grill, Gessner (3 meal a day restaurant), banquets and Top Golf Suites. The leadership of the Director of Operations- Food & Beverage will be vital in managing and training the staff, optimizing operations to account for a seasonal operation, and enhancing guest satisfaction.  

If you’ve “got it all,” we encourage you to apply now.  The starting salary is $116,900, actual pay will be commensurate with experience. As a member of the properties Leadership Committee, the Director of Operations- Food and Beverage is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the Director of Resort Operations.

Key Responsibilities:

Operational Management: Oversee daily food and beverage operations across all dining venues, ensuring quality, efficiency and exceptional service. Menu Collaboration: Partner with our Executive Chef and Celebrity Chef to design and implement creative, seasonal menus that highlight local ingredients and culinary trends. Team Leadership: Recruit, train and manage a diverse team of culinary and service staff, fostering a culture of excellence and collaboration. Guest Experience: Develop strategies to enhance guest engagemenet and satisfaction, inclusing special events, tastings, and culinary demonstrations. Budget Management: Prepare and manage the food and beverage budget, optimizing and generating revenue and controlling costs while maintaining high standards. Inventory Control: Oversee inventory management, ensuring proper stock levels and adherence to food safety regulations Marketing Initiatives: Collaborate with the marketing team to promote dining experiences, special events and partnerships with the Celebrity Chef. 

Why Work at Hyatt?

• Enjoy free meals in our colleague cafeteria for every shift worked
• Free parking on-site
• 1 hour of sick pay earned for every 30 hours worked, up to 48 hours/year
• Discounted & Complimentary hotel room nights
• Medical, Dental, Vision Insurance – (Full-Time colleagues after 30 days)
• Flexible Spending Account (Full-Time colleagues)
• Retirement Savings Plan
• Basic Life Insurance
• PTO earned based on hours worked, up to 17 days in your first year (Full-Time & Part-Time)
• Opportunities to work around the world with Hyatt Hotels and Resorts
• Annual of Season Ski Pass Bonus

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

Hyatt is an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity

Requirements

• Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• 6 years or more of progressive hotel Food and Beverage experience (typically with Hyatt)
• Experience running a seasonal resort, showing ability to be agile in staffing, cost and budgetary needs
• Service oriented style with professional presentations skills
• At least 5 years experience in a senior role in a food and beverage environment
• Proven leadership skills
• 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 concise written and verbal communication skills in English
• Must be proficient in Microsoft Word and Excel
• Must have excellent organizational, interpersonal and administrative skills
• Experience implementing new F&B concepts

Seasonal resort experience with ability to manage shifting labor needs Understanding of food and beverage profitability and productivity  Collaborative spirit with ability to bring multiple teams together to reach common goals