Sentences with phrase «years of hospitality experience»

Dynamic and accomplished Sales and Marketing Executive with over 25 years of Hospitality experience in all aspects of Sales and Marketing.

With over 35 years of hospitality experience, developer David Harries led a pioneering team including Antoine Ratigan of Circleminds, Nicole Haime of NMH Creative, and general manager Adalberto Reiter, to conceptualise Hotel Amapa which will offer 55 rooms one block from Playa Los Muertos.

Chris Luedi — Luedi brings over 25 years of hospitality experience to this position, beginning his career in Arizona.

A veteran of Hyatt Hotels and Resorts with a wide - ranging background in the hotel industry, Findlen brings 31 years of hospitality experience following numerous management positions held at Hyatt Hotels and Resorts in the United States and international properties.

He brings more than 20 years of hospitality experience to the stylish 193 - room hotel that overlooks the bustling Thomas Circle and trendy 14th Street corridor.

We have more than 75 years of hospitality experience.

A veteran of Hyatt Hotels and Resorts with a wide - ranging background in the hotel industry, Findlen brings 31 years of hospitality experience following numerous management positions held at Hyatt Hotels and Resorts in the United States and international -LSB-...]

With nearly 20 years of hospitality experience, he is a highly accomplished professional valued for his experience in the luxury of leisure, moved from Tivoli Victoria, overlooking the championship golf courses of Vilamoura, in the Algarve.

Spearheading the concept is the property's Vice President of Food & Beverage Justin Wyborn who has nearly 20 years of hospitality experience, including 14 years with the Nobu brand, opening eight locations worldwide and overseeing operations for locations on the West Coast.

Goellner brings over 10 years of hospitality experience from distinguished restaurants, most recently serving as Executive Chef at Sullivan's Steakhouse and D.O.C. Wine Bar.

Combining more than 20 years of hospitality experience in Chicago, Austin, New York and Las Vegas, BDG Hospitality currently owns and operates Sophia's in Austin, in addition to Parliament and The Kensington Roof Garden & Lounge in Chicago.

McClintic brings 16 years of hospitality experience with him to viticolewine.com, a new online retail venture of personally curated wine selections.

Roberson brings nearly 15 years of hospitality experience from distinguished restaurants, most recently serving as Executive Chef of one of America's top restaurant groups, Chefstable Group, based in Portland.

Brent has over 20 years of hospitality experience and he previously worked as the Food & Beverage Manager and Wine Director at Grouse Mountain in Vancouver, B.C. for over seven years while prior to that he handled Sommelier duties for several boutique wineries in the Niagara region.

Not exact matches

Liz Keen has more than of 10 years of experience in strategic communications and brand positioning and has worked with some of the world's leading brands across technology, fashion, and hospitality.

Bio: Stephen Pitts is a marketer with over 15 years digital marketing experience and is an Associate Partner in charge of SEO at Rosetta where he oversees a team of SEO professionals serving clients across industries like retail, financial services, travel / hospitality and technology.

«This Shack is the representation of our relentless focus on excellence, experience, and hospitality through innovation, and you will continue to see more of this from us in the years to come.»

A veteran of the hospitality industry, he brings over 20 years of culinary experience from around the world, courtesy of assignments at prominent brands like Hyatt, Le Meridien, Holiday Inn, Concord Luxury Hotels Carnival Plc, etc..

She brings with her a vast array of practical experience, including 25 + years in the hospitality industry, many of those as Sommelier / Wine Director, in which she ran award - winning wine programs.

With 16 years in seasoned hospitality training, Pettei brings a wealth of experience and knowledge to Light and Daylight.

Founded 239 years ago, the resort and dining experience has continued to evolve and become a powerhouse in the hospitality and culinary world, producing some of the greatest chefs in the world.

For Pat, who boasts 30 years of experience in the industry, working in hospitality was always the goal.

Alex brings to The Langham 14 years of international and domestic hospitality experience.

Chris continues to bring his years of hospitality and leadership experience to an already strong team that his fellow Denver District Manager John Reimers helped build from one hotel in 2003 to over 38 hospitality and healthcare sites today.

Diverse experiences including: Wine Director at The Little Door LA; Los Angeles Times Test Kitchen recipe tester; «Hospitality & Hedonism» at Kuleto Vineyards; Years of Restaurant Management; Private and Catering Chef; Retail Wine & Beer Buyer and Salesperson; and Educator for Learn about Wine & LA Wine Tasting.

Locations that offer top - notch culinary and hospitality experiences of their own plus a wealth of informal networking opportunities with like - minded professionals make these some of the most worthwhile events of the year.

With Towne Park on your side, you gain a committed partner with nearly 30 years of experience in handling the unique demands of the modern hospitality industry.

Members of the public who attend the full - day Good Food Festival programming have the opportunity to learn directly from experienced farmers and gardeners through long - form DIY workshops and «Good Food Commons» mini-sessions; hear from thought leader panelists about the future of our agricultural system; watch cooking demos, emphasizing local food, by culinary leaders such as Frontera's Rick Bayless and One Off Hospitality's Paul Kahan (both past recipients of FamilyFarmed's Good Food Chef of the Year Award); and engage with more than 150 farmer, food business, and nonprofit exhibitors.

Moni Advani has over 20 years of experience in the hospitality industry.

The company is leveraging its nearly 30 years of experience in valet and hospitality services for premium hotels to give customers what they want: outstanding, seamless door - to - door hospitality that makes travel a great experience.

Harwell, a restaurateur, has opened more than three dozen restaurants in his career and brings 20 years of restaurant management experience to Simon Hospitality Group.

The newly opened Conrad Fort Lauderdale Beach announces the appointment of native South Floridian Jorge Ramos as executive chef with more than 14 years of luxury hospitality experience, Ramos brings his passion for cooking to guests, offering authentic cuisine infused with global flavors at the resorts» dining outlets, in - suite dining, and banquets.

With nearly 20 years of experience in the hospitality industry, Originario will oversee operations for W San Francisco's acclaimed beverage and food program, including the hotel's signature TRACE restaurant, dedicated to socially responsible food created from locally sourced and sustainable ingredients, Upstairs Bar & Lounge, a dynamic lounge fuses signature cocktails with vibrant design, and The Living Room Bar, a chic hangout that couples craft cocktails with dynamic décor and electric beats spun by a live DJ.

Wood has 15 years of nightlife and hospitality experience working for multiple award - winning venues and million - dollar companies.

REQUIREMENTS • BS - degree in Hospitality Management or similar field • Minimum of four years full - time experience as a manager at a winery or similar hospitality operation • Strong team leader that can efficiently implement policies, procedures, and goals • Excellent marketing skills with proven track record in hospitality sales and customer satisfaction • Solid writing and communication skills • Professional presentation, friendly & enthusiastic personality • Efficient and detail oriented • Experienced and skilled in Microsoft Office applications • Must be at least 21 years of age, ability to Hospitality Management or similar field • Minimum of four years full - time experience as a manager at a winery or similar hospitality operation • Strong team leader that can efficiently implement policies, procedures, and goals • Excellent marketing skills with proven track record in hospitality sales and customer satisfaction • Solid writing and communication skills • Professional presentation, friendly & enthusiastic personality • Efficient and detail oriented • Experienced and skilled in Microsoft Office applications • Must be at least 21 years of age, ability to hospitality operation • Strong team leader that can efficiently implement policies, procedures, and goals • Excellent marketing skills with proven track record in hospitality sales and customer satisfaction • Solid writing and communication skills • Professional presentation, friendly & enthusiastic personality • Efficient and detail oriented • Experienced and skilled in Microsoft Office applications • Must be at least 21 years of age, ability to hospitality sales and customer satisfaction • Solid writing and communication skills • Professional presentation, friendly & enthusiastic personality • Efficient and detail oriented • Experienced and skilled in Microsoft Office applications • Must be at least 21 years of age, ability to lift 50 lbs

Upper Story's capable team has over 20 collective years of event and hospitality experience.

FreeRange Concepts» founders, Kyle Noonan and Josh Sepkowitz, have a combined 20 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts.

With nearly 25 years of experience in the restaurant industry, Tom is an accomplished multi-unit hospitality professional focused on exceptional guest experiences, leadership training and development and efficient operations.

A veteran in the hospitality industry with more than 20 years of experience, Steve Palmer formed the Indigo Road restaurant group in 2009 as the managing partner of Oak Steakhouse.

Wahba, who has lived and worked in the Bay Area since 1996, joins Hakkasan with more than 25 years of experience in the fine dining and luxury hospitality industries.

Pioneering fresh ideas in the restaurant industry and with local venues like Bowl & Barrel, Mutts Canine Cantina, The Rustic and The General Public, FreeRange Concepts is led by founders Kyle Noonan and Josh Sepkowitz, who have a combined 20 years of experience in the restaurant and hospitality industry.

Headquartered in Denver, Colorado, Destination is an industry leader with more than 40 years of hospitality management and development experience.

The founding partners of Umai Hospitality Group, UC Berkeley alums Jason Wang, Shawn Tsao, Vince Cao and John Keh, have multiple years of startup, food - tech and restaurant experience.

Real Hospitality Group (RHG) is headquartered in Ocean City, MD with a regional office in Midtown Manhattan in New York City, and comprises a team with more than 400 years of combined hospitality and travel industry Hospitality Group (RHG) is headquartered in Ocean City, MD with a regional office in Midtown Manhattan in New York City, and comprises a team with more than 400 years of combined hospitality and travel industry hospitality and travel industry experience.

Holding a hospitality management degree from Florida International University, as well as a degree in Culinary Arts from CIA, Goglia has amassed more than 20 years of experience and expertise in restaurant operations, planning and development, financial performance, guest services and branding.

With more than 120 years of teaching experience, Le Cordon Bleu is the leading Global Network of Culinary Arts and Hospitality Management Institutes, training 20 000 students of more than 100 nationalities every year.

With more than 25 years of senior leadership experience, including an executive role at GE and as current CEO of Restaurant Technologies, Inc., Jeff Kiesel knows a thing or two about the IoT within the food service and hospitality space.

He brings to his role more than 20 years of experience in hospitality and catering, and has headed the kitchens of some of Manhattan's most established hotels.

With nearly 20 years of experience in the hospitality industry, Originario has worked with renowned chefs and sommeliers, including Thomas Keller, Larry Stone, Gaston Acurio and Hubert Keller, providing an invaluable and inspiring foundation for his career.

Located in and around the Jacksonville area, each M Hospitality venture offers an authentic dining experience inspired by years of collaboration and a passion for innovative, high - quality cuisine and genuine hHospitality venture offers an authentic dining experience inspired by years of collaboration and a passion for innovative, high - quality cuisine and genuine hospitalityhospitality.