The Pyrmont

The Pyrmont Beach Resort is opening soon. A brand new sanctuary where restored heritage meets contemporary ease. Indoors opens to shaded terraces, garden paths, pools, and the sea. Where guests experience impeccable service, thoughtful and light of touch. Unhurried days, memorable nights.

The Pyrmont: An Autograph Collection, All-inclusive & adults only Beach Resort.

Position Summary

The Director of Restaurants leads the entire restaurant portfolio at The Pyrmont Curaçao Beach Resort, ensuring exceptional dining experiences aligned with the Autograph Collection’s unique personality and Marriott International’s luxury service standards.

The Director of Restaurants is responsible for shaping an elevated all-inclusive dining experience across multiple restaurant concepts. A key focus of this role is the primary operational leadership of Sero Bonito, The Pyrmont’s signature restaurant, serving both all-inclusive guests and the local public.

This senior leadership role oversees the daily operation, service standards and team culture for all restaurants, bars, lounges, in-room dining, and specialty dining experiences. As part of the Autograph Collection, the Director of Restaurants ensures that every dining moment reflects The Pyrmont’s unique story, delivering authenticity, creativity, and personalized service.

The ideal candidate is a hands-on, people-focused leader with strong operational expertise and passion for crafting unforgettable food & beverage journeys.

Qualifications

• Bachelor’s degree or diploma in Hospitality Management, Hotel Administration, or related field preferred.

• Minimum of 5 - 7 years of progressive F&B leadership experience, including restaurant or outlet management in luxury operations or high-volume operations.

• Previous experience in all-inclusive or multi-venue environments is strongly preferred.

• Proven track record managing large service teams and multiple outlets simultaneously.

• Strong understanding of service culture, beverage programs, guest experience design, and operational excellence.

• Exceptional leadership, communication, and guest relations skills.

• Ability to thrive in an opening environment with a build-from-scratch mindset.

• Track record driving guest satisfaction and employee engagement through effective leadership and operational excellence.

• Flexibility to work a variety of shifts, including weekends and holidays, based on business needs.

• Excellent communication skills in English, both written and spoken; Dutch, Spanish and Papiamentu are an advantage.

Key Responsibilities

Operational Leadership

• Leadership of all restaurant managers, bar manager and IRD

• Hold primary operational responsibility for Seru Bonito’s food & beverage experience to ensure it stands out as a signature dining destination for both hotel guests and the community.

• Create and maintain detailed operating plans, service sequences, and station flows for each venue to ensure consistency and efficiency.

• Implement premium service standards that align with Autograph Collection and the resort’s unique identity.

• Oversee staffing, scheduling, floor management, and service flow across multiple outlets. Implement Autograph Collection brand and service standards and ensure consistent luxury service delivery.

• Conduct daily venue walk-throughs to assess readiness, cleanliness, ambiance, and adherence to brand standards; ensure prompt resolution of any service or facility issues.

• Partner with Executive Chef to maintain alignment between culinary and service teams.

• Ensure the integration of departmental goals in operational plans.

• Ensure that regular, on-going communication occurs across all food and beverage areas, including pre-meal briefings, staff meetings, and culinary team discussions.

• Set clear expectations and hold the food and beverage leadership team accountable for demonstrating desired service behaviors.

• Communicate critical information gained from pre- and post-convention meetings to relevant areas of responsibility.

• Work with direct reports to develop and implement promotions, food and wine pairings, menu items, and presentations.

• Partner with the marketing team for promotions and brand positioning.

• Lead service delivery during peak periods, holidays, and special events, providing real-time coaching, problem-solving, and team support.
  

Guest Experience & Service Culture

• Continuously analyze guest feedback from all channels to identify trends and opportunities for improvement.

• Develop guest-focused action plans, ensure consistent follow-through across all outlets.

• Ensure Seru Bonito delivers a destination-level dining experience that appeals to both resort guests and Curaçao locals.

• Champion personalized service, attention to detail, and a culture of service excellence.

• Lead service recovery and guest engagement with professionalism and empathy.

• Ensure all employees receive continuous training to fully understand guest expectations and deliver outstanding service.

Financial & Business Management

• Estimate food, liquor, wine, and other beverage consumption to anticipate purchasing and requisition needs.

• Order and purchase necessary equipment and supplies.

• Review financial reports and statements to evaluate Food and Beverage performance against budget and forecasts.

• Oversee restaurant financial performance, including labor cost and beverage cost control, with detailed focus on Seru Bonito’s dual-model revenue strategy.

Participate in budgeting, forecasting, purchasing, and inventory processes in alignment with Marriott and ownership expectations.

Talent Leadership & Culture

• Lead, coach, and develop restaurant managers, supervisors, and service associates.

• Build a culture rooted in The Pyrmont’s People Brand.

• Drive engagement, recognition, succession planning, and cross-outlet collaboration.

• Provide feedback to employees based on observations of service behaviors and performance.

• Set clear goals and expectations for direct reports using the performance review process and hold staff accountable for achieving them.

• Conduct annual performance appraisals with direct reports in alignment with company standards.

• Ensure property policies are administered fairly and consistently, with disciplinary procedures and documentation completed according to Standard and Local Operating Procedures (SOPs and LSOPs), supporting the Peer Review Process.

• Hire food and beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial spirit to meet the business needs of the operation.

• Ensure all new hires participate in departmental orientation and receive the necessary training to perform their roles successfully.

Safety, Compliance & Quality Assurance

• Communicate and execute departmental and property emergency procedures effectively.

• Ensure compliance with local regulations and Marriott F&B standards.

• Maintain exceptional cleanliness, presentation, and operational readiness across all dining spaces.

• Responsible for FLS, HACCP and sustainability initiatives in the F&B department.

• Conduct routine inspections and uphold quality assurance metrics.

Offer

• Competitive Salary up to 6500 USD per month

• Choice between assistance with shipment of household up to a certain amount or a one-time allowance in Curacao up to a certain amount for furnishing of apartment.

• Participation in quarterly management bonus program of 1/2 monthly salary per quarter.

• Phone provided by the hotel

• All permit expenses paid

• Health insurance paid

• Pension plan