Jobs at Hyatt

Req ID: LAG000059
Summary

• We are looking for Event planning Manager to join our pre-opening team at Hyatt Regency Lagos Ikeja
• Expected to open 2026, Ideally situated in the tranquil GRA neighbourhood and just minutes from Murtala Muhammed International Airport, Hyatt Regency Lagos Ikeja combines effortless convenience with timeless elegance.
• Designed with both business and leisure travellers in mind, our welcoming atmosphere invites you to relax, connect, and thrive.
• Hyatt Regency hotels and resorts are founded on openness, our colleagues consistently serve with open minds and open hearts to deliver unforgettable celebrations, effortless relaxation and notable culinary experiences alongside expert meetings and technology-enabled collaboration. 

About the role

• The Event Planning Manager is responsible for managing and executing all confirmed events, ensuring a seamless experience from planning through completion.
• This role acts as the main liaison between clients and hotel operations, focusing on detail, coordination, and exceptional service delivery.

Key Responsibilities

• Serve as the primary point of contact for clients after event confirmation
• Plan, coordinate, and oversee all aspects of events including meetings, conferences, weddings, and social functions
• Conduct detailed event planning meetings to understand client needs and expectations
• Prepare and manage Banquet Event Orders (BEOs) and event timelines
• Coordinate with internal departments (banquets, kitchen, AV, housekeeping, front office) for smooth execution
• Ensure all event setups meet brand standards and client specifications
• Monitor event execution on-site and resolve issues in real time
• Manage event budgets, billing accuracy, and post-event reconciliation
• Build strong client relationships to encourage repeat business
• Gather feedback and ensure high levels of guest satisfaction.

Qualifications

• Bachelor’s Degree in Hospitality Management, Event Management, or related field
• 3 - 6 years of experience in event planning or hotel operations (preferably in an upscale/luxury hotel)
• Strong organizational and multitasking skills
• Excellent communication and interpersonal abilities
• High attention to detail and problem-solving skills
• Ability to work under pressure and handle multiple events simultaneously
• Familiarity with hotel event management systems (e.g., Opera).

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Req ID: LAG000042
About The Role

• The Pastry Chef is responsible for leading the pastry and bakery operations of the hotel, ensuring the production of high-quality pastries, desserts, breads, and baked goods.
• This role focuses on creativity, consistency, and cost efficiency while maintaining Hyatt brand standards and delivering exceptional guest experiences.

Key Responsibilities
Pastry Operations:

• Oversee daily operations of the pastry kitchen and bakery.
• Ensure consistent preparation and presentation of all pastry and dessert items.
• Coordinate production for restaurants, banquets, and in-room dining.

Product Quality & Innovation:

• Develop and update dessert menus in collaboration with the Executive Chef.
• Create innovative and seasonal offerings aligned with market trends.
• Ensure all products meet quality, taste, and presentation standards.

Team Leadership & Training:

• Supervise, train, and mentor pastry kitchen staff.
• Conduct daily briefings and ensure proper scheduling.
• Maintain a motivated, disciplined, and productive team.

Cost Control & Inventory Management:

• Monitor food cost, wastage, and portion control.
• Manage inventory, ordering, and stock rotation (FIFO).
• Ensure efficient use of ingredients and minimize waste.

Hygiene, Safety & Compliance:

• Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP).
• Maintain cleanliness and organization of the pastry kitchen.
• Comply with all health and safety regulations.

Guest Experience:

• Ensure timely delivery of desserts during service.
• Handle special requests, dietary requirements, and VIP amenities.
• Support special events, weddings, and themed functions.

Collaboration:

• Work closely with F&B, banquet, and service teams.
• Support overall hotel culinary initiatives and promotions.

Qualifications

• Diploma or Degree in Pastry Arts, Culinary Arts, or related field.
• Minimum of 5–8 years’ experience in pastry operations, with at least 2–3 years in a supervisory role.
• Strong knowledge of baking, confectionery, chocolate work, and dessert plating.
• Experience in luxury or upscale hotel operations preferred.
• Candidates must have international experience in Europe or the Middle East.

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Req ID: LAG000039

Summary

• We are looking for Executive Chef to join our pre-opening team at Hyatt Regency Lagos Ikeja
• Expected to open 2026, Ideally situated in the tranquil GRA neighborhood and just minutes from Murtala Muhammed International Airport, Hyatt Regency Lagos Ikeja combines effortless convenience with timeless elegance.
• Designed with both business and leisure travelers in mind, our welcoming atmosphere invites you to relax, connect, and thrive.
• Hyatt Regency hotels and resorts are founded on openness, our colleagues consistently serve with open minds and open hearts to deliver unforgettable celebrations, effortless relaxation and notable culinary experiences alongside expert meetings and technology-enabled collaboration. 

About the role

• The Executive Chef is responsible for overseeing all culinary operations within the hotel, ensuring the highest standards of food quality, creativity, hygiene, and guest satisfaction.
• This role leads kitchen teams across multiple outlets, maintains brand standards, drives financial performance, and delivers exceptional dining experiences aligned with Hyatt’s service culture.

Key Responsibilities
Culinary Leadership & Operations:

• Direct and supervise all kitchen operations including restaurants, banquets, in-room dining, lounges, and specialty outlets.
• Create innovative menus that reflect Hyatt brand positioning and local/global culinary trends.
• Ensure consistent food quality, presentation, and flavor across all outlets.
• Oversee daily production schedules and ensure smooth kitchen workflows.

People Management:

• Recruit, train, mentor, and motivate kitchen staff at all levels.
• Conduct regular performance evaluations and succession planning.
• Promote a collaborative, positive, and safety-driven work environment.
• Develop chefs and supervisors to uphold Hyatt culinary standards.

Financial Management:

• Develop and manage food cost budgets, labor costs, and operating expenses.
• Implement cost control strategies, inventory management, and waste reduction.
• Work closely with purchasing to source high-quality ingredients at optimal value.
• Contribute to revenue enhancement through menu engineering and seasonal promotions.

Hygiene, Safety & Compliance:

• Ensure all kitchens operate in full compliance with Hyatt and local health & safety regulations.
• Oversee HACCP implementation and food safety audits.
• Maintain highest standards of cleanliness, equipment maintenance, and sanitization.

Guest Experience & Brand Standards:

• Engage with guests to gather feedback and tailor culinary offerings.
• Uphold Hyatt brand integrity in all aspects of food service.
• Lead culinary contributions for VIP, corporate, and special events.

Cross-Department Collaboration:

• Partner closely with F&B Director, Outlet Managers, Banquet Teams, and Sales & Marketing.
• Support event planning, menu design for conferences, weddings, and special functions.
• Coordinate with engineering for kitchen maintenance and upgrades.

Qualifications

• Degree or Diploma in Culinary Arts or Hotel Management.
• 8–12 years of culinary experience, with at least 3–5 years as Executive Chef or Senior Sous Chef in a luxury hotel environment.
• Previous experience in an international hotel brand preferred.