Hyatt

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Assistant Food and Beverage Director

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Assistant Director of Food & Beverage

Under the direction of the Resort Manager, the Assistant Director of Food & Beverage serves as a strategic business leader responsible for supporting the overall leadership, performance, and direction of the Food & Beverage division. This role provides oversight of multiple restaurants, bars, in-room dining, banquet operations, and other food and beverage experiences while driving financial performance, operational excellence, colleague engagement, and guest satisfaction.

The Assistant Director of Food & Beverage partners closely with Resort Leadership, Finance, Revenue Management, Sales, Events, Culinary, and Operations teams to develop and execute business strategies that maximize profitability, enhance the guest experience, and strengthen organizational capability. This position requires advanced financial acumen, labor management expertise, forecasting capabilities, and the ability to lead through influence across a complex luxury resort environment.

Key Responsibilities

Strategic Leadership & Business Performance

  • Support the strategic direction and overall performance of the Food & Beverage division.
  • Participate as an active member of the resort leadership team and contribute to hotel-wide operational and business initiatives.
  • Drive departmental revenue growth, profitability, and guest satisfaction across all outlets and banquet operations.
  • Analyze business pace, market trends, guest demand, and operational performance to develop proactive business strategies.
  • Identify opportunities to improve productivity, operational efficiency, service delivery, and financial performance.
  • Lead implementation of new concepts, service initiatives, systems, and continuous improvement efforts.

Financial Management & Revenue Optimization

  • Assist in developing and executing annual operating budgets, forecasts, and business plans.
  • Partner with Revenue Management and Sales teams to maximize outlet and banquet revenue opportunities.
  • Conduct detailed analysis of financial statements, P&L performance, labor metrics, and operating expenses.
  • Develop action plans to address performance gaps and achieve financial targets.
  • Oversee forecasting, payroll administration, labor controls, inventory management, and expense management processes.
  • Ensure compliance with financial controls, cash handling procedures, checkbook balancing, and company policies.
  • Monitor productivity standards and implement labor strategies aligned with forecasted business levels.

Operational Leadership

  • Provide oversight and strategic guidance across all Food & Beverage outlets and banquet operations.
  • Ensure exceptional guest experiences through consistent execution of luxury service standards.
  • Collaborate with Culinary and Operations teams to maintain quality standards, operational consistency, and service excellence.
  • Resolve escalated guest concerns and implement solutions that improve overall guest satisfaction.
  • Maintain compliance with Hyatt brand standards, Miraval service expectations, and operational policies.

Talent Development & Organizational Leadership

  • Lead, coach, mentor, and develop department leaders and managers.
  • Support recruitment, succession planning, onboarding, retention, and leadership development initiatives.
  • Foster a culture of accountability, engagement, collaboration, and continuous improvement.
  • Build organizational capability and bench strength through ongoing coaching and performance management.
  • Promote an environment that reflects Miraval's purpose-driven culture and commitment to colleague wellbeing.

Cross-Functional Collaboration

  • Partner closely with Finance, Revenue Management, Sales, Events, Culinary, Human Resources, and Hotel Operations.
  • Support resort-wide initiatives that drive guest satisfaction, colleague engagement, and financial performance.
  • Contribute to strategic planning discussions and operational decision-making across the resort.

Leadership Scope

  • Provides leadership across multiple outlets, banquet operations, and food & beverage service areas.
  • Leads managers, supervisors, and department leaders.
  • Influences departmental and resort-wide business strategy.
  • Accountable for labor management, expense control, productivity, and overall financial performance.

  • Functions as a strategic business leader with responsibility for long-term departmental success.

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