About The Pyrmont Curaçao Beach Resort

Set to debut 2026, The Pyrmont Curaçao Beach Resort is an adults-only, all-inclusive beach resort. As part of the Autograph Collection by Marriott, The Pyrmont blends local culture and history with elevated hospitality and distinctive character. Every detail, from our spaces to our service, is designed to create meaningful, memorable experiences that spark connection and leave lasting impressions. We celebrate individuality and curate every guest journey with care, authenticity, and purpose.

Position Summary

The Director of Restaurants supports the overall leadership of the property’s Food & Beverage operations, including restaurants, bars, room service, and banquets/catering. This role assists in developing and implementing departmental strategies while ensuring alignment with the brand’s service standards and business objectives. The position focuses on achieving excellence in guest and associate satisfaction, maximizing revenue, and ensuring efficient cost management across all F&B outlets. The Director of Restaurants partners closely with culinary and service teams to deliver innovative dining experiences, maintain consistent quality, and uphold the highest levels of operational performance. Leading by example, this role fosters a culture of teamwork, service excellence, and continuous improvement to ensure the department consistently meets or exceeds Marriott brand expectations and business goals.

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

• Minimum of 3–5 years’ experience in a senior Food & Beverage leadership role, preferably within a luxury or branded hotel environment.

• Degree or diploma in Hospitality Management, Hotel Administration, or a related field preferred.

• Proven experience in managing multiple F&B outlets, including restaurants, bars, room service, and banquets/catering operations.

• Strong financial acumen with experience in budgeting, forecasting, cost control, and revenue management.

• Demonstrated success in developing and implementing departmental strategies that align with brand and property goals.

• Comprehensive understanding of culinary operations, food safety, hygiene, and service standards.

• Excellent leadership, communication, and interpersonal skills, with the ability to inspire and develop large, diverse teams.

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

• Ability to manage multiple priorities in a fast-paced, high-volume environment while maintaining attention to detail.

• Proficiency in Microsoft Office applications and property management or point-of-sale systems (e.g., MICROS, Opera).

• 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

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

• Develops a food and beverage operating strategy that aligns with the brand’s business strategy and leads its execution.

• Ensures integration of departmental goals in operational plans.

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

• Works with direct reports to review in-house business and potential external business, identifying and troubleshooting challenges or conflicts.

• Reviews staffing levels to ensure guest service and operational needs are met.

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

• Provides feedback to associates based on observations of service behaviors and performance.

• Utilizes employee feedback and an open-door policy to identify and address employee concerns in a timely manner.

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

• Orders and purchases necessary equipment and supplies.

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

• Ensures cash control and liquor control policies are in place and strictly followed by all associates.

• Encourages calculated risk-taking to generate incremental revenue and enhance guest experience.

• Creates an atmosphere in all food and beverage areas that consistently meets or exceeds guest expectations.

• Reviews guest feedback and satisfaction results to identify opportunities for improvement.

• Strives to continuously improve service performance and operational excellence.

• Ensures 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.

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

• Communicates and executes departmental and property emergency procedures effectively.

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

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

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

• Establishes operational guidelines so associates clearly understand expectations and performance parameters.

• Ensures all associates receive continuous training to fully understand guest expectations and deliver outstanding service.

Offer

• Competitive Salary up to 6500 USD per month

• Flight to Curacao

• 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

• Company phone

• All permit expenses paid

• Health insurance paid

• Pension plan