February 19, 2016

Robert Clarke has been appointed as Director of Food and Beverage at Hyatt Regency Lost Pines Resort & Spa

Hyatt Regency Lost Pines Resort & Spa welcomed Robert Clarke as the director of food and beverage. In addition to providing vision and oversight for the resort’s restaurants and in-room dining services, Clarke will serve as a member of the leadership committee. A food and beverage aficionado, he brings 21 years of hospitality experience to the resort – experience that will shape and enhance the menu options at Firewheel Café, Schellers Barrelhouse Bar, Stories and Major Neighbors Grill. 21 years of hospitality experience will help shape Clarke’s vision and oversight for the resort’s restaurants, in-room dining services and serving as a member of the leadership committee, and enhance the menu options at Firewheel Café, Schellers Barrelhouse Bar, Stories and Major Neighbors Grill. Clarke comes to Hyatt Regency Lost Pines from Hyatt Regency Bellevue, where as a food and beverage director he led a team of 200 from 2009 to 2015. His menu of leadership skills is plentiful, including a talent for strengthening associate relations, providing exceptional guest service and managing outlets throughout the renovation process. Over the years, Clarke has held a variety of leadership roles at downtown hotels and resort destinations, launching his hospitality career as a bartender at the Hyatt Regency Rochester, N.Y. in 1994. He worked his way up to Beverage Manager and relocated to Hyatt Regency Maui in 2001 for a position in restaurant management. While on island time from 2001 to 2009, Clarke held roles as director of banquets and assistant director of food and beverage.

Food & Beverage USA & Canada United States Texas Lost Pines