Jobs at Hyatt

About The Role

• The Director of Food & Beverage is responsible for overseeing all Food and B everage operations within the hotel, ensuring exceptional guest experiences, operational efficiency, and profitability.
• This role provides strategic leadership across restaurants, bars, banquets, room service, and catering operations while maintaining brand standards and driving revenue growth.

Key Responsibilities

• Operational Leadership
• Direct and manage all F&B outlets, including restaurants, bars, banquets, and in-room dining.
• Ensure service excellence aligned with brand standards.
• Monitor daily operations to maintain high quality, hygiene, and guest satisfaction.
• Financial Management
• Develop and manage annual budgets, forecasts, and financial plans.
• Analyze revenue, costs, and profitability; implement cost-control measures.
• Drive revenue through innovative promotions, menu engineering, and upselling strategies.
• Guest Experience
• Ensure consistent delivery of exceptional guest service.
• Handle VIP guests, complaints, and special requests professionally.
• Monitor guest feedback and implement improvements.
• Team Leadership & Development
• Recruit, train, and develop F&B team members.
• Conduct performance evaluations and coaching.
• Foster a positive work environment aligned with company culture.
• Menu & Concept Development
• Collaborate with Executive Chef on menu planning and innovation.
• Ensure menus meet market trends, quality standards, and profitability targets.
• Compliance & Safety
• Ensure adherence to health, safety, and hygiene regulations.
• Maintain compliance with local laws and company policies.
• Sales & Marketing Collaboration
• Work with Sales & Marketing to drive F&B promotions, events, and banquets.
• Develop strategies to increase market share and brand visibility.

Qualifications Qualifications & Requirements

• Bachelor’s degree in hospitality management, Business Administration, or related field.
• 8–10 years’ experience in Food & Beverage operations, with at least 3–5 years in a leadership role.
• Strong financial acumen and operational expertise.
• Excellent leadership, communication, and interpersonal skills.
• Proven ability to drive revenue and manage large teams.
• Candidates must have international experience in Europe or the Middle East.

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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 

• 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.

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Req ID: LAG000062

About the role

• The Outlet Manager role at Hyatt is a leadership position responsible for overseeing daily operations of a restaurant or bar outlet, ensuring guest satisfaction, managing staff, controlling costs, and driving revenue growth.

Responsibilties
Operational Oversight:

• Manage daily outlet operations including staffing, inventory, and budgeting.
• Ensure compliance with health, safety, and sanitation standards.
• Monitor outlet performance and implement improvements.

Guest Experience:

• Develop strategies to enhance guest satisfaction and loyalty.
• Handle guest inquiries, complaints, and special requests professionally.
• Maintain a welcoming atmosphere aligned with Hyatt’s brand standards.

Team Leadership:

• Train, mentor, and motivate staff to deliver exceptional service.
• Conduct regular meetings to communicate goals and provide feedback.
• Foster a positive work environment that encourages teamwork.

Financial Management:

• Achieve and exceed revenue targets while controlling costs.
• Maintain accurate financial records and employee schedules.
• Collaborate with sales and marketing teams on promotions.

Strategic Development:

• Stay updated on industry trends and competitor activities.
• Innovate to improve outlet performance and guest satisfaction.
• Uphold Hyatt’s brand culture and corporate standards.

Qualifications

• Education: Degree or Diploma  in Hospitality / Restaurant Management.
• Experience: 2 - 3 years in a similar role, preferably in luxury hotels or large restaurants.
• Strong leadership and team management abilities.
• Excellent communication and interpersonal skills.
• Proven track record in revenue growth and cost control.
• In-depth knowledge of food & beverage operations, menu planning, and inventory management.

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Req ID: LAG000066

Job Summary

• We are looking for Assistant Outlet Manager to join our pre-opening team at Hyatt Regency Lagos Ikeja.

About the Role

• The Assistant Outlet Manager role at Hyatt focuses on supporting the Outlet Manager in running a restaurant, bar, or café as a profitable, guest‑focused operation.
• The position requires hospitality management experience, strong leadership, and the ability to balance guest satisfaction with financial performance.

Key Responsibilities
Operational Management:

• Assist in managing the outlet as an independent profit Centre.
• Ensure smooth daily operations in line with Hyatt International standards.
• Maintain compliance with brand standards and corporate strategies.

Guest Experience:

• Deliver maximum guest satisfaction through service excellence.
• Handle guest complaints and feedback professionally.
• Ensure consistent quality in food, beverages, and service.

Financial Oversight:

• Help monitor budgets, costs, and revenues.
• Support initiatives to drive sales and profitability.
• Assist in inventory control and cost management.

Team Leadership:

• Supervise and train outlet staff.
• Support scheduling and workforce planning.
• Foster a positive work environment aligned with Hyatt values.

Qualifications

• Education: Degree, Diploma in hospitality / restaurant management.
• Experience: 2–3 years in a similar role, preferably in luxury hotels or large restaurants.
• Strong leadership and team management abilities.
• Excellent communication and interpersonal skills.
• Proven track record in revenue growth and cost control.
• In-depth knowledge of food & beverage operations, menu planning, and inventory management.

What We Offer
And we offer a great range of benefits, including:

• Long term career growth opportunities.
• A motivated and connected team.
• 12 complimentary nights (per year) in other Hyatt properties around the world as well as colleague rates and discounts.
• And a company that truly cares.

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Req ID: LAG000059
Location: Ikeja, Lagos

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).