NEW YORK (December 8, 2014) – Grand Hyatt New York is pleased to announce the appointment of Jim Dale to Director of Food & Beverage. In this role, Dale will oversee all Food & Beverage operations for the hotel’s 1,306 rooms and suites, seasonally-inspired restaurant New York Central, grab-and-go Market, as well as banquets in the hotel’s extensive meeting and event spaces.
“We are thrilled to have Jim leading our Food & Beverage operations at Grand Hyatt New York,” said Mark Pardue, General Manager. “Jim has proven himself time and time again as Senior Director of Catering and his outstanding food & beverage, catering and leadership experience makes him the perfect fit for this role. We are delighted to announce his promotion and wish him continued success at the Grand Hyatt New York.”
With nearly 30 years of experience in the hospitality industry and 24 years with Hyatt, Dale’s first position at Grand Hyatt New York was as a coffee shop greeter in 1986 and he has now been with the property for 22 years. Dale has spent the last 15 years as Senior Director of Catering for Grand Hyatt New York, where he was directly responsible for seven catering managers and an overall food, beverage and room rental revenue of $40 million. During his time in this role, Dale received the Pritzker Award in 2011, the Director of the Year Award in 2006 and numerous Golden Key Awards. In addition to his positions at Grand Hyatt New York, Dale has also worked in other world-class hotels such as the Waldorf Astoria New York and Hyatt Regency in Greenwich, Connecticut.
Dale, who resides in Manhattan with his wife and two children, currently sits on the Board of Les Amis d’Escoffier and the New York Chapter of National Association of Catering Executives (NACE).
“Starting my career at Grand Hyatt New York in their coffee shop and working my way up to Senior Director of Catering, and now Food & Beverage Director, could not feel any more rewarding,” said Dale. “I am so excited to have been given this opportunity and I am looking forward to using my skills and experience to help grow the hotel’s food & beverage program and build on its existing success.”
