Hyde is embracing an evolved brand identity that is all about a festival vibe with music at its core. Hyde perfectly balances an elevated bohemian-chic aesthetic with a youthful, laidback ambience. The spaces are defined by vibrant colors and are designed to encourage serendipitous connections and new discoveries around every corner.  Hyde is all about the freedom and personal discovery that comes with great music, time with friends and connecting with something bigger.

Hyde is part of Ennismore, a creative hotel group rooted in cultures and destinations, with a global portfolio of brands. Ennismore is a joint venture with Accor, founded in 2021.

And now, Hyde is making its big debut in Mexico bringing the music and festival spirit to Mexico City.

The Director of Outlets will be responsible for leading the daily restaurant operation, ensuring an authentic, dynamic and memorable guest experience aligned with the lifestyle spirit of Hyde. This role oversees the service team, ensures operational standards are consistently delivered, drives guest satisfaction and supports an efficient, profitable and high-quality restaurant operation.

This position requires a hands-on leader with strong floor presence, positive leadership, guest-focused mindset and solid experience in Japanese food service, including menu knowledge, service sequence, presentation standards, cultural understanding, specialized ingredients and close coordination with the culinary and bar teams.

Duties & Functions

• Oversee and coordinate the daily restaurant operation, ensuring smooth, efficient and memorable service.
• Ensure the guest experience reflects the energy, style and personality of Hyde.
• Lead, train, motivate and develop the service team, promoting a culture of collaboration, hospitality and excellence.
• Ensure compliance with service standards, service sequence, grooming, table setup and overall restaurant atmosphere.
• Supervise Japanese food service, ensuring proper menu knowledge, ingredients understanding, service timing and guest recommendations.
• Work closely with the culinary team to ensure consistency, quality, presentation and effective communication between front of house and kitchen.
• Handle guest feedback, special requests, complaints or sensitive situations in a professional and timely manner.
• Supervise reservations, table allocation, guest flow and waiting times.
• Ensure proper handling of orders, checks, payments, billing and restaurant administrative procedures.
• Monitor operational indicators such as sales, guest satisfaction, table turnover, controllable costs and team productivity.
• Participate in strategies to increase revenue, promote menu items, beverages, special experiences and restaurant events.
• Ensure compliance with hygiene, food safety, alcohol service, health and safety regulations and internal policies.
• Control operating inventories, small equipment, glassware, chinaware, silverware and service supplies.
• Coordinate schedules, days off, attendance, staffing levels and team-related operational needs.
• Follow up on training, brand standards, daily briefings and internal communication.
• Maintain a strong floor presence, anticipating guest and team needs.
• Collaborate with other hotel departments to ensure an integrated guest experience, especially culinary, bar, stewarding, front office, events and finance.
• Promote a positive, respectful and inclusive work environment aligned with Ennismore and Hyde values.

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the role, with or without reasonable accommodation.

• Degree or diploma in Hospitality Management, Culinary Arts, Tourism, Restaurant Management or a related field preferred.
• Minimum of three years of experience in restaurant supervision or management, preferably in lifestyle hotels, high-volume restaurants, fine dining, Japanese concepts or specialty restaurants.
• Proven experience in Japanese food service is required.
• Knowledge of concepts such as sushi, sashimi, robata, izakaya, omakase, ramen, tempura, nigiri, maki and basic pairing with Japanese beverages will be highly valued.
• Strong understanding of specialty restaurant service standards.
• Experience leading service teams in high-volume operations with high quality standards.
• Ability to train the team on menu knowledge, storytelling, recommendations, allergies, dietary restrictions and suggestive selling techniques.
• Proficiency in POS systems, reservation platforms, sales reports and closing procedures.
• Ability to solve operational issues and manage guest situations with professionalism and diplomacy.
• Commercial mindset, with the ability to drive sales, special experiences and guest satisfaction.
• Excellent grooming, verbal communication and interpersonal skills.
• Positive leadership, energy, organization and sense of urgency.
• Ability to work under pressure, with flexible schedules, weekends, holidays and rotating shifts.
• Intermediate to advanced English required; fluent conversational English is highly valued.
• Knowledge of hygiene, food safety standards and responsible alcohol service.
• Genuine service attitude, warm hospitality and passion for creating memorable experiences.

What's in it for you... 

• The opportunity to join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team that’s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.
• A competitive package and plenty of opportunity for development.
• Discounts across the entire Ennismore family of brands.