We are looking for Director of Food & Beverage to join our pre-opening team at Hyatt Regency Lagos Ikeja\n \nExpected 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.\n \nHyatt 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. \n \nAbout the role\n \nThe Director of Food & Beverage is responsible for overseeing all Food and Beverage 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.\n \nKey Responsibilities\n \n1. Operational Leadership\n\n Direct and manage all F&B outlets, including restaurants, bars, banquets, and in-room dining.\n Ensure service excellence aligned with brand standards.\n Monitor daily operations to maintain high quality, hygiene, and guest satisfaction.\n \n2. Financial Management\n\n Develop and manage annual budgets, forecasts, and financial plans.\n Analyze revenue, costs, and profitability; implement cost-control measures.\n Drive revenue through innovative promotions, menu engineering, and upselling strategies.\n \n3. Guest Experience\n\n Ensure consistent delivery of exceptional guest service.\n Handle VIP guests, complaints, and special requests professionally.\n Monitor guest feedback and implement improvements.\n \n4. Team Leadership & Development\n\n Recruit, train, and develop F&B team members.\n Conduct performance evaluations and coaching.\n Foster a positive work environment aligned with company culture.\n \n5. Menu & Concept Development\n\n Collaborate with Executive Chef on menu planning and innovation.\n Ensure menus meet market trends, quality standards, and profitability targets.\n \n6. Compliance & Safety\n\n Ensure adherence to health, safety, and hygiene regulations.\n Maintain compliance with local laws and company policies.\n \n7. Sales & Marketing Collaboration\n\n Work with Sales & Marketing to drive F&B promotions, events, and banquets.\n Develop strategies to increase market share and brand visibility.\n\n