Reflagged BEI San Francisco, a Pivot Hotels and Resorts Property, Appoints Management Team

USA, San Francisco, California. March 26, 2019

BEI San Francisco (50 Eighth Street), the newest independent lifestyle hotel located in San Francisco's Mid-Market neighborhood, announces Marc Choplick as General Manager and Mimi Carter as Director of Sales and Marketing. Choplick and Carter lead the executive team of the recently reflagged 396-room hotel that will complete a $30 million renovation in Spring 2019. The first West Coast expansion from its sister property in Beijing, China will soon offer two dining options and 10,000 square feet of co-working, meeting, and event space.

General Manager Marc Choplick brings more than 20 years of hospitality experience, and oversees BEI's developmental strategies and implementation of BEI's brand service, as well as food and beverage operations. Choplick began his career at the Business Contract Service Division of Marriott in the Los Angeles market, where he managed culinary outlets from corporate dining to fine dining and high-end catering. More recently he spent eight years as the assistant director of food and beverage and then moved in to hotel management at the Biltmore Hotel in Los Angeles. Later, he joined KOR development group to expand his hotel portfolio, and then moved on to serve as the general manager for eight years at the Westin in Long Beach. He joined BEI San Francisco to be a part of the growing lifestyle and luxury division of Davidson Hotels & Resorts in 2018.

"The arrival of BEI San Francisco is part of a major step in the growth in the Mid-Market neighborhood. Upon completion of the renovation, BEI will be a hub in the community, integrating our space and facilities for a much larger purpose," Choplick explains. "I am thrilled to work alongside the BEI team to develop the independent lifestyle brand's vision of collaboration and innovation."

Bringing more than 20 years of leadership and sales experience to her role, Mimi Carter is responsible for sales, including associate development, budget management and providing vision on both short and long-term strategies to achieve competitive revenue goals.

Prior to joining the BEI team, Carter served as sales manager at Hyatt Hotels Corporation for two years. Delving further into her hospitality career, she worked as a senior sales manager at four-star Sheraton Fisherman's Wharf, then Pan Pacific Hotels Group. Among her many accomplishments, she served as the director of sales at The Clift Royal Sonesta Hotel, JRK Hotel Group, and then for the renowned Autograph Collection's Hotel Adagio in San Francisco.

Carter brings her hospitality and leadership experience to BEI to enhance the modern programming the property brings to Mid-Market in San Francisco.

"We aim to create distinct experiences for guests, especially in the developing Mid-Market neighborhood through strategic partnerships with local businesses and companies," Carter explains. "BEI San Francisco embodies the future of hospitality with its transformative spaces and "Stay, Work, Play" rooms that will offer creative set-ups, all geared towards productivity and inspiration. We hope BEI will be a beneficial resource for those looking for additional meeting space, a weekend getaway, or a home-away-from-home for the business traveler."

BEI San Francisco is invested by CapBEI and managed by Pivot Hotels and Resorts, the lifestyle and luxury operating division of Davidson Hotels & Resorts, the hospitality company behind some of the United States' most iconic hotel properties including The Camby in Phoenix and The Don CeSar in St. Pete Beach, Florida.

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.