Grand Hyatt New York Appoints New Director of Food & Beverage

Jim Dale Takes the Lead of Food and Beverage Program at Luxury Midtown Manhattan Hotel

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. December 05, 2014

NEW YORK - December 5, 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.”

About Grand Hyatt New York

With a premier location on 42nd Street between Park and Lexington Avenues, the Grand Hyatt New York lies in the heart of midtown Manhattan. Attached to the legendary Grand Central Terminal, the Grand Hyatt is just steps away from the city's best culture and attractions, including Times Square, Broadway, art, culinary experiences and world-class shopping.

The hotel has 1,306 guest rooms, including 43 suites. The suites range in size from 600 to more than 3,500 square feet. The guest rooms feature the Hyatt “Grand Bed” and have large workspaces. The Grand Club provides added luxury offering elevator key access, complimentary breakfast, afternoon snacks and evening hors d'oeuvres. The Grand Hyatt New York is perfect for groups of any size. Boasting over 50 meeting rooms and 60,000 square feet of meeting space, the hotel can accommodate groups from 10 to 1,500 people.

About Grand Hyatt

Grand Hyatt features large-scale, distinctive hotels in major gateway cities and resort destinations. With presence around the world and critical mass in Asia, Grand Hyatt hotels provide sophisticated global business and leisure travelers with upscale accommodations, extraordinary restaurants, bars, spas and fitness centers, as well as comprehensive business and meeting facilities. Signature elements of Grand Hyatt include dramatic architecture, state of the art technology, and facilities for an array of business or social gatherings of all sizes.