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 that will shape and enhance the menu options at Firewheel Cafe, Shellers Barrelhouse Bar, Stories and Major Neighbors Grill.
“We are incredibly excited to welcome Robert to our Lost Pines family,” said Michael Jokovich, area vice president and general manager of Hyatt Regency Lost Pines. “His service scores have consistently ranked among the top tier of our company, and I look forward to seeing what he brings to the table to ensure memorable mealtime experiences for our guests.”
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.
The 491-room Hyatt Regency Lost Pines Resort offers more than 60,000 square feet of indoor meeting space as well as over 240,000 square feet of outdoor event space with pavilions and an amphitheater.
