Restaurant and Lounge General Manager - Specialty Dining

The Restaurant and Lounge General Manager - Specialty Dining is responsible for the overall leadership, financial performance, guest experience, and daily operations of Tia Carmen and Carmocha, Grand Hyatt Indian Wells’ signature specialty dining venues created in partnership with Chef Angelo Sosa. This position leads the front-of-house operation and partners closely with Chef Angelo Sosa, culinary leadership, Food and Beverage leadership, hotel departments, and external partners to deliver exceptional dining experiences. The General Manager serves as a visible ambassador for both venues and the resort, ensuring that service, food and beverage quality, atmosphere, programming, and guest engagement consistently reflect Grand Hyatt standards.

What You Will Do

Direct the daily operations of Tia Carmen and Carmocha across all applicable meal periods and service experiences. Plan, coordinate, and execute restaurant and lounge events, culinary experiences, tastings, pop-ups, chef collaborations, holiday programming, live entertainment, and seasonal activations. Recruit, select, onboard, train, schedule, coach, and evaluate restaurant and lounge leaders and associates. Own the financial performance of the restaurants and lounge, including budgets, forecasts, revenue goals, labor costs, food costs, beverage costs, and operating expenses.

Why It Might Be a Fit

This role requires five or more years of progressive restaurant leadership experience, preferably in luxury hospitality, upscale dining, high-volume restaurants, or resort operations, with proven success managing full-service restaurants, lounges, or multiple dining concepts. Candidates should have demonstrated experience with budgets, forecasting, P&L management, labor costs, food and beverage costs, inventory, and profitability. The position offers a salary range of $95,000 - $120,000 and benefits including medical, dental, and vision coverage after 30 days, paid holidays, vacation, sick leave, 401(k) with matching, tuition reimbursement, and complimentary employee meals and parking.

Requirements

• Five or more years of progressive restaurant leadership experience, preferably in luxury hospitality, upscale dining, high-volume restaurants, or resort operations.
• Previous experience as a Restaurant General Manager, Assistant General Manager, Food and Beverage Director, or comparable senior restaurant leader.
• Proven success managing full-service restaurants, lounges, or multiple dining concepts.
• Demonstrated experience with budgets, forecasting, P&L management, labor costs, food and beverage costs, inventory, and profitability.
• Strong knowledge of elevated restaurant service, wine, spirits, beer, cocktails, and beverage programming.
• Proven ability to recruit, develop, motivate, and retain high-performing teams.
• Strong understanding of food safety, sanitation, responsible alcohol service, workplace safety, and regulatory compliance.
• Proficiency with point-of-sale, reservation, scheduling, inventory, payroll, and Microsoft Office systems.
• Strong financial, analytical, organizational, and administrative skills.
• Refined verbal and written communication skills.
• Creative, entrepreneurial, and solution-oriented approach to hospitality and business development.
• Ability to remain composed, professional, and guest-focused in a fast-paced environment.

Benefits

• Medical, dental, and vision coverage after 30 days of full-time employment
• Paid holidays, vacation, and sick leave
• Life insurance, 401(k) with matching, flexible spending account, and employee assistance program
• Tuition reimbursement
• Complimentary employee meals and parking
• Referral bonuses
• Free and discounted room nights, including Friends & Family discounts, subject to applicable waiting periods
• Career growth and relocation opportunities within Hyatt
• Opportunities to learn and develop within a teaching hotel environment