Restaurant and Lounge General Manager - Specialty Dining

Organization
- Grand Hyatt Indian Wells Resort and Villas Summary

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. Tia Carmen celebrates the beauty, stories, land, and farms of the Southwest through its dining experience, while Carmocha offers globally inspired small plates alongside an expansive bar and lounge.

Together, these venues provide distinctive culinary and hospitality experiences for resort guests, local clientele, and the surrounding community. 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.

In addition to leading daily restaurant and lounge operations, this role oversees special events, culinary programming, entertainment, vendor activations, brand partnerships, and promotional experiences that drive awareness, revenue, repeat visitation, and loyalty among resort guests and the local community. The salary range for this position is $95,000 - $120,000. Final compensation will be based on factors including experience, education, and qualifications.

• Direct the daily operations of Tia Carmen and Carmocha across all applicable meal periods and service experiences.
• Maintain a consistent, elevated level of service, hospitality, food quality, beverage quality, cleanliness, ambiance, and presentation.
• Establish and uphold service standards, operating procedures, opening and closing routines, and brand expectations.
• Maintain a visible presence on the floor and in guest-facing areas, actively monitoring service flow, pacing, table touches, and overall guest satisfaction.
• Oversee reservations, seating strategy, table pacing, guest flow, waitlist management, private dining, VIP arrangements, and special requests.
• Partner with Chef Angelo Sosa and culinary leadership to ensure effective communication between the front and back of house, consistent menu execution, and smooth service flow.
• Maintain strong knowledge of food, wine, spirits, beer, cocktails, and current dining trends.
• Ensure compliance with health, sanitation, alcohol service, workplace safety, and other applicable regulations.
• Resolve guest concerns promptly and professionally while protecting the reputation of the restaurants, lounge, and resort.
• Use guest feedback, online reviews, operational reports, and business trends to identify opportunities for improvement.

• Plan, coordinate, and execute restaurant and lounge events, culinary experiences, tastings, pop-ups, chef collaborations, holiday programming, live entertainment, and seasonal activations.
• Manage recurring and one-time vendor activations, including beverage tastings, spirit or wine partnerships, product showcases, brand collaborations, and promotional experiences.
• Collaborate with Marketing, Sales, Events, Revenue Management, and Food and Beverage teams to develop, promote, and measure special programming.
• Serve as the primary operational contact for outside vendors, brand partners, entertainers, culinary collaborators, and event stakeholders.
• Review activation proposals, menus, floor plans, staffing needs, production requirements, timelines,…