Senior Manager, F&B Operations (Chicago Opportunity)

About the role

The Senior Manager, Corporate Food & Beverage Operations role is a strategic and operational business partner to the Regional Vice President, Food & Beverage Operations – Americas, supporting the Classics and Luxury brand portfolio. This position drives the execution of Hyatt's Food & Beverage operational standards, assists in performance benchmarking, and supports data-driven decision-making to enhance Food & Beverage performance across the region.

Responsibilities

• Functions as a strategic and operational business partner to the Regional Vice President, Food & Beverage Operations – Americas, supporting the Classics and Luxury brand portfolio.
• Manages hotel Food & Beverage openings, renovations, and transitions, ensuring operational readiness, compliance, performance analysis, and profitability across assigned hotels.
• Implements AI-driven Food & Beverage training programs to improve efficiency, profitability, and compliance.
• Partners with Learning, Brand, and Culinary teams to align programs with operational best practices.
• Conducts training needs analyses and develops property-specific learning pathways.
• Guides field teams on new processes, performance strategies, and brand standards.
• Drives consistency and execution of the Food & Beverage Evolution initiatives across all brands and properties.
• Leads data analytics and performance, leading data collection and analysis for Classic’s portfolio of hotels, building dashboards for revenue, cost, and profitability tracking, and identifying pricing and labor optimization opportunities using AI tools.
• Oversees and evaluates Food & Beverage audit processes, ensuring timely and effective corrective actions, monitoring operational compliance with food safety, sanitation, and brand standards across all properties, and analyzing and consolidating audit data within digital platforms to provide actionable insights for leadership review.
• Supports openings, renovations, and transitions across Hyatt’s Classic portfolio of Hotels, coordinating the development of Food & Beverage concepts and ensuring alignment with initiatives from other hotels within the Hyatt Portfolio, reviewing layouts, OS&E, and FF&E for design efficiency and compliance, leading Food & Beverage proformas, consulting visits, and pilot implementations for productivity and profitability, and providing oversight and guidance to ensure hotels maintain operational readiness, achieve service excellence, and consistently meet Hyatt’s brand and quality standards across all Food & Beverage initiatives.
• Develops and enhances digital tools and reporting systems that leverage property-level data to improve forecasting accuracy, project management, and strategic planning.
• Maintains awareness of Food & Beverage trends and innovations relevant to Hyatt's operations.

Qualifications

• Minimum of 10 years of progressive experience in Food & Beverage Hotel and Restaurant operations, hospitality management, or a related business function.
• Highly proficient and comfortable with Food & Beverage technology, digital platforms, and data-driven decision-making.
• Strong financial acumen with hands-on experience in Food & Beverage financial systems, forecasting, and P&L management; advanced Excel proficiency required.
• Proficient in standard business software including Word, PowerPoint, and financial reporting tools such as Hyperion/Essbase.
• Demonstrates agile leadership — adaptable, collaborative, and focused on continuous improvement.
• Skilled at building relationships and working effectively with diverse teams and stakeholders across brands and regions.
• Service-oriented mindset with strong communication, presentation, and training abilities.
• Self-starter who thrives in both independent and cross-functional environments.
• Capable of managing multiple priorities and deadlines in a dynamic, fast-paced setting.
• Strong analytical and strategic thinking skills with the ability to translate insights into action.
• Bachelor’s in Hotel Management, Hospitality, Food & Beverage or Culinary preferred, but not required.