Carlos Molina

Experience

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  Hyatt Hotels Corporation

  Jan 1987 - Jan 2014

  Managed overall strategy and day-to-day operations for all food and beverage outlets, representing $7,000,000 of food and beverage revenue. Directed all operations of $25,000,000 in banquet food and beverage revenue. Oversaw 250 staff with 18 direct reporting managers, including executive chef, director of catering, banquet manager, and beverage manager. Served as acting general manager during absences.Hired, managed, trained, and mentored direct reports. Worked with executive chef to lead development of menus for five seasonal outlets and banquets. Monitored food and beverage trends, and implemented cost savings, new menu items and banquet concepts. Worked directly with food and beverage suppliers for cooperative agreements in marketing, purchasing, and new product development. Identified as Regency brand and banquet specialist for all North America Hyatt Hotels.An iconic O’Hare airport hotel with cutting-edge design and dramatically transformed public space and 1,100 guestrooms. The original John Portman structure has undergone a $64 million dollar renewal adding a 20,000 square foot intimate Conference Center to its 110,000 square feet of meeting space. Show less Served as banquet impact team member, redesigning and implementing new banquet service standards for Hyatt Hotels Corporation. Managed and executed premium events, including Mini-Cooper product launch and Apple Computer Southwest Regional Conference.Managed a luxury resort food and beverage operation with nine outlet venues, 60,000 square feet of indoor banquet space and 100,000 square feet of outdoor event space. Oversaw and managed team of 40 managers with over 300 associates in the food and beverage operational team.Hyatt Regency Lost Pines Resort and Spa has been ranked #18 in the top 50 list for the U.S. and Canada in the recently published Travel + Leisure magazine’s 2010 list of the “World’s Top Family Hotels and Cruises.” Show less

  • Director of Food and Beverage, Hyatt Regency O’Hare Chicago

    May 2012 - Jan 2014

  • Executive Assistant Manager Food and Beverage Division, Hyatt Lost Pines Resort and Spa

    Jun 2008 - May 2013

  • Director of Food and Beverage, Hyatt

    Jan 2007 - Jun 2008

  • Director of Food and Beverage, Hyatt Regency

    Jan 2005 - Jan 2007

  • Assistant Director of Food and Beverage, Hyatt Regency Chicago

    Jan 2003 - Jan 2005

  • Banquet Manager, Park Hyatt Chicago

    Jan 2000 - Jan 2003

  • Banquet Captain, Hyatt Regency O'Hare Chicago

    Jan 1993 - Jan 2000

  • Various positions within Rooms & Food and Beverage Divisions, Park Hyatt Chicago

    Jan 1987 - Jan 1993
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  East Bank Club

  Nov 2014 - Nov 2019

  Director of Food and Beverage

  Identified specific business outcomes needed through executive committee lens and developed strategic plans and programs to achieve. Created and curated food and beverage service standards for 170 employees and 20 managers. Oversaw food and beverage operations with 30,000 square feet of event space, five meeting rooms, and eight food and beverage outlets. Managed all operations in banquet food and beverage revenue. Hired, managed, trained, and mentored direct reports. Led development of food and beverage menus for eight seasonal restaurant outlets, catering, and special club social events. Monitored food and beverage trends, and implemented cost savings, new menu items, and banquet concepts. Show less

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  The Glen Club

  Mar 2021 - Dec 2021

  Director Of Food And Beverage

  Responsible for food and beverage operations with 5,000 square feet of event space, two meeting rooms, The Grill restaurant, Hotel, Golf Course Beverage Cart Operations and the Halfway House Golf Course food and beverage grab-n-go outlet.Manage all operations in banquet food and beverage revenue. Hire, manage, train, and mentor direct reports. Lead development of food and beverage menus for restaurant outlets, catering, hotel, and special club social events. Monitor food and beverage trends, and implement cost savings, new menu items, and banquet concepts.Located at the former site of the Glenview Naval Air Station, The Glen Club sits at the heart of a 195-acre refuge that features rolling terrain, dramatic elevation changes, tranquil lakes, meandering streams and stunning vistas, including the Chicago skyline in the distance. From sophisticated business and dining areas to overnight accommodations to attentive service. The facility includes a Tom Fazio-designed golf course and a 50,000 square food clubhouse that houses a golf shop, locker rooms, a full-service restaurant, spacious banquet facilities, 21 overnight guest accommodations, the Illinois Golf Hall of Fame, and is the home of the Illinois Section of the PGA. Show less

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  BENCHMARK, PYRAMID Luxury & Lifestyle Hospitality Company

  Dec 2021 - Mar 2023

  Director Of Food & Beverage

  Director of Food & Beverage for Benchmark, Pyramid Hospitality at The David Rubenstein Forum on the campus of The University of Chicago. The David Rubenstein Forum is a striking facility designed to convene scholars, researchers, and dignitaries from around the world for intellectual engagement and the pursuit of knowledge and understanding. The Forum fulfills the need for a university-wide resource in which to convene meetings, conferences, and discussions, and it is open to all University of Chicago faculty and staff. The Forum is consistent with the best of University of Chicago, celebrating the power of ideas and bringing together great minds from across disciplines.A physical expression of the University of Chicago’s academic character, it was born from a collaborative process that included University of Chicago faculty, staff, administration, and board members. The facility offers a bold and inspiring alternative to uninspiring hotel ballrooms and traditional conference center meeting rooms. It is thoughtfully designed to host events that promote inquiry, the open exchange of ideas, and the power of convening. Show less

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  University of Chicago

  Dec 2021 - Mar 2023

  Director Of Food & Beverage

  Director of Food & Beverage for Benchmark, Pyramid Hospitality at The David Rubenstein Forum on the campus of The University of Chicago. The David Rubenstein Forum is a striking facility designed to convene scholars, researchers, and dignitaries from around the world for intellectual engagement and the pursuit of knowledge and understanding. The Forum fulfills the need for a university-wide resource in which to convene meetings, conferences, and discussions, and it is open to all University of Chicago faculty and staff. The Forum is consistent with the best of University of Chicago, celebrating the power of ideas and bringing together great minds from across disciplines.A physical expression of the University of Chicago’s academic character, it was born from a collaborative process that included University of Chicago faculty, staff, administration, and board members. The facility offers a bold and inspiring alternative to uninspiring hotel ballrooms and traditional conference center meeting rooms. It is thoughtfully designed to host events that promote inquiry, the open exchange of ideas, and the power of convening. Show less

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  Hilton Chicago

  Mar 2023 - now

  Director of Food And Beverage

  Director of Food and Beverage, Hilton Chicago with 1,544 guest rooms and suites, 234,000 sq. ft. of meeting and event space, a full menu of amenities, exceptional dining options, and an ideal location in downtown Chicago, the hotel is both accommodating and convenient.Responsible for food and beverage operations of Herb n' Kitchen where guests enjoy freshly brewed Starbucks® coffee, hearty breakfast sandwiches, and artisan bites with local craft beers, Kitty O'Sheas, authentic Irish pub, 720 South Grill & Bar with classic American cuisine and 234,000 sq. ft. of event space including the largest hotel exhibit space in the city, with more than 50 breakout rooms, multiple ballrooms, and modern boardrooms. Hilton Chicago is a member of Historic Hotels of America®, the official program of the National Trust for Historic Preservation for recognizing and celebrating the finest historic hotels across America. Show less