Director of Food & Beverage is one of the key leadership positions in our full-service hotels. It is also one of the positions on the path to General Manager. Tyson Warren, one of our Directors of Food & Beverage, gives us insight into his role and career with Hyatt.
I am currently the Director of Food and Beverage at the Hyatt Regency Sacramento. My role is to insure that every guest has an exceptional experience whether it is in one of my two restaurants, the lobby lounge, Starbucks, In-room Dining, Banquets or at the pool bar. I also focus on the engagement of all associates in the hotel. Last, but certainly not least, I have an obligation to the ownership of the hotel to provide the highest quality Food and Beverage in Sacramento while increasing revenue.
My wife and I have a daughter, Madison, who just turned two. I love to golf, and explore the wineries of California. Every day for me is different and that is one of the things I enjoy about working in this industry. At work, I spend the majority of my time interacting with guests and associates in some fashion, if it’s bussing tables or seating guests in the restaurant, turning meeting rooms with the CS and Banquet departments or trying to become a certified Barista in Starbucks, those interactions take up a good portion of my day.
I attended Concord University in Athens, WV where I earned a Bachelor of Science in Hotel and Food Service Administration. I attended college on a football scholarship, I was a 4 year starter at Left Tackle and was a 3 time All Conference Player. I am from Melbourne, Florida where I started in the hospitality industry very young working with my father who owned a few night clubs.
In 1999, my good friend, Alumnus and Hyatt Family Member, Sherry Hicks-Buckles, told me to apply for an open position at the Hyatt Regency Orlando Airport and my career with Hyatt just took off! I was a Food & Beverage Manager at Hyatt Regency Orlando Airport from 1999 – 2000. I was then promoted to Hyatt Regency Atlanta, the birthplace of the Atrium hotel and the property that really launched my Hyatt career. I was promoted four times while at the hotel and held the positions of Beverage Manager, Director of Outlets, Convention Services Manager, and lastly Director of Banquets.
In 2005, I was promoted to the Hyatt Regency Dearborn as Assistant Director of Food & Beverage and two years later, I was promoted to the Hyatt Regency Washington on Capitol Hill. One year later, I was promoted again! I became the Director of Food & Beverage at the Hyatt Morristown and two years later moved to the West Coast after being promoted into my current role of Director of Food & Beverage at Hyatt Regency Sacramento.
I stay with Hyatt because Hyatt is truly a family. People you meet when you first start with the company will become lifelong friends. Hyatt will also let you define your career; you will get out of your career what you put into it.
If a recent college graduate wanted to follow my career path, I would suggest starting as an Assistant Executive Steward or Assistant Restaurant Manager. These two entry level positions will prepare you for your new career. Assistant Executive Steward will teach you the back of the house operation, there is no meeting or event that is successful in a hotel without the support of the Stewarding department. Working in Stewarding also gives you a greater understanding of the entire Food and Beverage Operation because you’re working hand in hand with the Banquet and Culinary teams.
In the Assistant Restaurant Manager position you learn how to handle and deal with adversity due to the sometimes unpredictable levels of business. This role requires you to be very organized and is a great introduction to front of the house customer service, as well as financial management and forecasting.
When entering into this field you must embrace the opportunity to engage with guests and employees. You must enjoy being around different people and learning their different personalities. Most importantly you must be prepared to manage the different issues that come up on a daily basis and be creative at solving them. There are not any two days alike in the Hotel and Food Service industry.