TECHNICAL SKILLS

• Strong financial acumen: ability to analyze labor, P&L statements, and drive revenue while controlling costs.
• Proven leadership and people development skills; ability to inspire, motivate, and maintain a cohesive team.
• Expertise in service standards, wine/spirits knowledge, and food & beverage operations.
• Skilled in project management, organization, and prioritization in a fast-paced environment.
• Ability to identify training needs, enforce policies, and uphold brand and hotel standards.
  This role will embody our leadership expectations: Championing Hyatt’s Purpose & Values, Experiment to Improve, Drive for Impact and Develop Diverse Talent. This leader will also demonstrate our values of empathy, wellbeing, respect, integrity, experimentation and inclusion.

THE ROLE

It’s fitting that our restaurant is named after Mexico’s most popular toast, because at Arriba Abajo, bringing people together is at the heart of everything we do. And we do it seamlessly with service, views, experiences, and tastes that are a cut above the rest. From Oaxaca to the Yucatan, we guide each and every party on a journey between Mexico’s coasts. From raising a glass of something deliciously fresh to partying poolside with the Austin skyline in view — we are the place for seamless group outings with service and offerings that never miss a beat.
Located in Downtown Austin, in the heart of the music and ever-changing culinary scene, Arriba Abajo’s General Manager plays an integral part of leading the vision of our restaurant’s cantina-themed style. The General Manager reports to the Regional Director of Restaurant Operations for Hyatt’s Lifestyle Independent Restaurant Group as well as the Director of Food and Beverage.
Arriba Abajo is situated inside the Thompson and Tommie Austin, a part of Hyatt Hotels. This is not your traditional “Hotel Restaurant”. Arriba Abajo fosters and environment where everyone works within a manner that is consistent with an independent owner\operator restaurant in partnership with the hotel.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensure compliance with all departmental policies, service procedures, and state liquor regulations.
• Deliver exceptional guest experiences and manage guest relations, anticipating needs and resolving issues promptly.
• Lead, train, and develop food & beverage associates: interviewing, onboarding, scheduling, coaching, conducting reviews, and addressing performance or disciplinary issues.
• Manage daily operations: oversee reservations, guest flow, table assignments, and service execution in line with brand standards.
• Collaborate with the Chef de Cuisine and leadership team to create seamless dining and culinary experiences.
• Monitor restaurant environment, cleanliness, supplies, equipment, and staff readiness; coordinate with Engineering for maintenance needs.
• Review and analyze daily sales, labor, and financial performance; manage budgets, control costs, and contribute to marketing, programming, and revenue strategies.
• Prepare schedules, payroll, and tip distribution in line with forecasts and labor standards; adjust staffing as needed.
• Ensure accurate cashiering, compliance with accounting procedures, and completion of all closing duties.
• Conduct pre-shift meetings, attend leadership meetings, and cascade updates to the team.
• Foster a cooperative, positive work environment that promotes productivity, morale, and collaboration across departments and vendors.