Arlo’s Corporate Director of Food & Beverage Dishes All
To honor Women’s History Month this March, we turned to one of the strongest female leaders we know to give us the scoop on the challenges and rewards of being a woman in the hospitality industry. Without further ado, please meet Fiona Hynes, Arlo’s Corporate Director of Food & Beverage!
What qualities do you believe are essential for women to succeed in hospitality leadership roles, and how have you cultivated those qualities in your own career?
I’m reluctant to draw a distinction between qualities that are essential for women to succeed in leadership and qualities that are essential for men to do the same. A good leader is a good leader. It requires transparency, accountability, empathy, consistency, and leading by example. I firmly believe that there is space for compassion in leadership without sacrificing your strength.
What challenges have you faced as a female leader, and how have you overcome them?
There is no doubt that, as female leaders, our opinions—and more importantly, our actions and reactions—are under much more scrutiny than those of our male counterparts. Being “too vocal” or “opinionated” is equated to being overly emotional. Not being vocal enough can be considered timid or weak.
To me, leadership is not about being the loudest in the room. It’s being thoughtful about what I can meaningfully add to the conversation, and identifying what is being missed when others speak over each other. Those who work closely with me quickly realize that I’m a fairly pragmatic person, and that’s helped me navigate some of those misconceptions. I’ve also been lucky enough to work, for the most part, within organizations that elevate and celebrate their female leaders, which has been a boon.
What advice would you give to young women aspiring to build a career in hospitality, particularly in food and beverage?
Work hard, lead by example, don’t hit send on an email written in anger, and never stop learning from those around you. Most importantly, take every opportunity that you’re given.
After managing neighborhood restaurants and bars for a few years, I got an opportunity to interview at The Breslin, a Michelin-starred restaurant led by the incredibly talented chef April Bloomfield. I went to the interview and entered the hotel lobby, which was a cool, well-known nightlife spot. I loved the space, but when I walked through the doors into the restaurant, I immediately felt out of my depth. It was fancy, polished, and intimidating. Almost as soon as I walked in, I walked back out and decided it was not for me—or moreso, that I wasn’t for them. Standing in the lobby, I thought about how disappointed the friend who recommended me would be if I told her that I didn’t even try. I decided to bite the bullet, do the interview, and learn from the experience. The interview went amazingly well. I clicked with the GM, met the owner, and surprised myself by having all of the right answers! I got the job and within two years worked my way up to General Manager. Years later, I returned to the Ace Hotel as the Area Director of F&B. If I had listened to my initial self-doubts, I am not sure where I‘d be now… So, yeah—take all of the opportunities!
How important is mentorship for women looking to grow in the hospitality industry? Have you had any female mentors who shaped your journey?
I think for any minority group, it’s important to see a version of yourself in a position of success. So, for me, seeing women in Food & Beverage as VPs, SVPs, Directors, and even General Counsel or President, has been inspiring.
I’ve been lucky to have many strong female leaders as a part of my journey, and I include many of the strong women at Arlo in that group.
Early on, I was lucky enough to be mentored by someone who had worked on Wall Street in the early ’90s, so she had really learned how to navigate a world of men as a woman. I’m so grateful that she put me in all the right rooms. She included me in meetings—some that I had no business being a part of—so I could be exposed to business, financials, and decision-making at a much higher level than I should have been.
Hospitality is deeply tied to culture and tradition. How have your personal experiences or cultural background influenced your approach in F&B?
Hospitality is obviously an integral part of food and beverage, and as an Irish person, hospitality is ingrained in me; it comes very naturally. I genuinely enjoy meeting people, learning about them, hearing their stories, and retelling those stories. Strangers love telling me their deep, dark secrets—which is a blessing and a curse!
In the spirit of Women’s History Month, I also want to mention that Ireland’s history is full of wonderfully strong matriarchal characters dating way back, and I’ve been lucky enough to have several in my own life. I wasn’t raised with a belief that being a woman made anything harder for me or that it entitled me to anything. I grew up with the Spice Girls preaching about Girl Power (showing my age!) and whilst I did get a bit of a reality-check on that when I entered the workforce and started to see inequalities, I think it was a great, solid foundation.
If you could change one thing about the food and beverage industry to better support female leaders, what would it be?
Kitchen culture has gone through pretty drastic changes in the last several years. The levels of toxicity and, frankly, abusive behavior has been put in check to a degree, but being a female leader in the back of house is still a challenge in many kitchens. Traditionally, to succeed, women had to forego any sense of femininity, often turning a blind eye to harassment and inappropriate comments. I’ve seen a lot of talented women leave the industry in pursuit of a more stable, less demoralizing environment. As we slowly dismantle the boys club in the BOH space, I would love to see more women running kitchens. At Arlo, we have zero tolerance for any type of toxic or marginalizing behavior, and it’s important to me to ensure we uphold those standards.
Hospitality can be demanding, with long hours and unpredictable schedules. How do you navigate work-life balance?
To be honest, I’m not great at this. Moving further into 2025, this is a goal that I’ve decided to prioritize. I think, as women, we sometimes feel more of a need to impress those around us by working harder, working longer hours, and not taking sick days. That’s doubled when you’re an immigrant. So, it’s not that I don’t want to continue to impress my colleagues, but I think it’s time that I take at least half of my PTO this year!
Cheers to that, Fiona—and Happy Women’s History Month to our entire Arlo fam, from our awesome teams to our fabulous guests!
