Piper Restaurant Food & Beverage Manager

At Hyatt, we believe our guests select Hyatt because of our caring and attentive colleagues who are focused on providing authentic hospitality and meaningful experiences. As Piper Restaurant F&B Manager, you will play a critical leadership role in delivering exceptional dining experiences while driving financial performance, team development, and operational excellence. The Piper Restaurant Manager is accountable for leading all daily operations of The Piper and Room Service outlets, ensuring Forbes Four-Star service, strong financial performance, and full compliance with Hyatt brand standards and local regulations. This role works in close partnership with culinary leadership and cross-functional hotel teams to deliver a seamless, thoughtfully curated dining experience. The ideal candidate is a dynamic, hands-on leader with exceptional organizational skills, a passion for team development, and a strong background in elevated dining, wine stewardship, and bar program execution. The salary range for this position is $70,304.00-$95,700.00. This is the pay range for this position that The Seabird Resort reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Hyatt has a very competitive benefit package for colleagues, which may include: • 12 Complimentary hotel room nights at Hyatt hotels world-wide • Unlimited colleague and friends & family discounted room rates at Hyatt hotels world-wide • Bereavement and jury duty pay • Vacation, sick, and new child leave • Medical, dental, vision insurance, discounted prescription, life & disability insurance, flexible spending account • Retirement Savings Plan option (401K) with employer match • Employee Stock Purchase Plan • Complimentary employee meals • And so much more! Responsibilities Operational & Guest Experience Leadership Oversee all daily restaurant and Room Service outlets operations, ensuring consistent Forbes 4-Star service standards and guest satisfaction. Maintain a visible presence on the floor, supporting staff and proactively engaging with guests. Handle complex service recovery situations with professionalism, transparency, and care. Team Leadership & Development Lead, train, mentor, and motivate the front-of-house team to exceed performance and service goals. Hold team accountable in alignment with Hyatt policies and procedures. Manage recruiting, hiring, onboarding, scheduling, payroll, coaching, and performance management. Conduct regular pre-shift meetings, trainings, and safety briefings to reinforce service standards and operational excellence. Culinary & Beverage Collaboration Partner with culinary leadership on menu execution, seasonal offerings, and experience design. Maintain expert knowledge of food, wine, spirits, and craft cocktails to support staff training and guest interactions. Contribute to the creation and rollout of promotions, special events, and unique dining experiences that drive revenue. Financial & Operational Performance Monitor financial performance, including revenue, labor, cost of goods, and controllable expenses; maintain operations within approved budgets. Complete weekly payroll and manage tip distribution programs accurately and on schedule. Oversee OS&E inventory, ordering, cost-control measures, and vendor relationships. Prepare accurate forecasts, operational reports, and action plans to support strategic business goals. Compliance, Safety & Standards Ensure full compliance with health, safety, sanitation, and alcohol service regulations. Maintain rigorous operational systems and SOPs to uphold Hyatt standards. Foster a culture aligned with Hyatt’s Values: Empathy, Wellbeing, Respect, Integrity, Experimentation, and Inclusion. Qualifications: 5 years of progressive leadership experience in food & beverage; fine-dining and bar program experience strongly preferred. Demonstrated success in leading, coaching, and developing large teams. Excellent interpersonal, communication, and guest‑engagement skills. Strong knowledge of food, wine, spirits, and elevated dining service. Proven financial acumen, including budget management, forecasting, and cost control. Highly organized with strong systems thinking, follow‑through, and process management abilities. Proficient in Microsoft Office Suite; HOTSOS, MICROS, MYCHECK and experience with TOAST is a plus. Ability to work a flexible schedule, including evenings, weekends, and holidays. Ability to excel in a fast‑paced, high-volume environment. Ability to stand for extended periods and perform the physical tasks required of the role. California RBS Server ID required within 60 days of hire date. Must obtain food handler card within 30 days of hire date. Physical Requirements • Ability to stand and walk for extended periods. • Ability to lift, push, pull, and carry up to 25 lbs. frequently and up to 75 lbs. occasionally. • Ability to bend, squat, twist, kneel, and perform repetitive hand and arm motions as needed. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

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