Rooftop Restaurant & Bar Manager

About the role

The Food & Beverage Manager oversees the daily operations of the hotel's food and beverage outlets, ensuring exceptional guest and colleague experiences. They lead the team, manage financial performance, and develop innovative programming.

Responsibilities

• Lead and direct the daily operations of assigned food and beverage outlets, ensuring exceptional guest and colleague experiences.
• Manage restaurant, bar, in-room dining, private events, and outlet activations while maintaining Hyatt and departmental standards.
• Ensure consistent execution of service standards, cleanliness, food safety, and operational procedures.
• Maintain outlet readiness through line checks, temperature logs, cooler inspections, side work completion, and cleanliness standards.
• Monitor guest satisfaction and implement service improvements as needed.
• Resolve guest concerns professionally and promptly.
• Recruit, interview, hire, onboard, train, coach, develop, and retain food and beverage colleagues.
• Provide ongoing performance feedback, recognition, coaching, and corrective action when appropriate.
• Foster a positive and inclusive Culture of Care environment.
• Lead daily pre-shift meetings and communicate operational priorities and service expectations.
• Create schedules that support business demands while maintaining labor efficiency.
• Promote colleague engagement, teamwork, and professional growth.
• Drive revenue growth, expense management, and overall profitability of assigned outlets.
• Monitor labor costs, food costs, beverage costs, and operating expenses to achieve budget goals.
• Aid in the development of annual budgets, forecasts, business plans, and financial reporting.
• Analyze sales trends and implement strategies to increase revenue and guest capture.
• Develop and execute creative promotional initiatives, activations, and programming.
• Partner with local promoters, vendors, and community organizations to increase visibility and drive business.
• Actively participate in selling event spaces and food and beverage experiences to support hotel revenue goals.
• Manage all beverage inventories, ordering processes, and stock controls.
• Oversee relationships with beer, wine, liquor, and non-alcoholic beverage suppliers.
• Assist with the development and execution of beverage menus and seasonal offerings.
• Ensure compliance with all alcohol service regulations and responsible beverage service practices.
• Monitor beverage costs and inventory controls to minimize waste and maximize profitability.
• Plan, coordinate, and execute holiday and special event activations.
• Collaborate with culinary, sales, events, and marketing teams to develop unique guest experiences.
• Ensure successful execution of private events, promotions, community partnerships, and entertainment programming.
• Support hotel-wide initiatives designed to drive guest engagement and revenue.
• Ensure compliance with local, state, and federal regulations related to food safety, sanitation, labor laws, and alcohol service.
• Maintain adherence to company policies and Hyatt brand standards.
• Participate in workplace safety initiatives and emergency response procedures.
• Ensure proper documentation, training, and compliance records are maintained.

Qualifications

• Minimum of 3 years of progressive food and beverage leadership experience, preferably within a hotel, resort, rooftop, nightlife, or upscale restaurant environment.
• Previous experience managing a high-volume food and beverage operation preferred.
• Previous beverage program management experience preferred.
• Proven experience leading, developing, and coaching teams.
• Strong understanding of restaurant operations, food and beverage service standards, inventory management, and financial controls.
• Experience developing budgets, forecasts, and revenue-driving initiatives.
• Excellent interpersonal, leadership, organizational, and problem-solving skills.
• Refined verbal and written communication skills.
• Proficient in Microsoft Office and point-of-sale systems.
• Ability to work a flexible schedule including evenings, weekends, holidays, and special events.