Remington Hotels Appoints Richard Garcia as Vice President of Food & Beverage

USA, Dallas, Texas. July 28, 2021

Remington Hotels announced the appointment of Richard Garcia as Vice President of Food & Beverage, who will lead all F&B initiatives for Remington Hotels' 80 properties.

With over 12 years of experience in the hospitality industry, Garcia will provide strategic direction, working closely with the Remington Hotels development team and property owners on F&B ideation and operations for both new build and conversion concepts. By working alongside operations and sales leaders, he will ensure the highest standards and efficiency for F&B outlets, catering and banquets.

"We are delighted to welcome Richard to the Remington team. He brings a unique perspective to our leadership team, with experience in both institutional and independent restaurant operations," said Stan Kennedy, COO of Remington Hotels. "His perspective and past work within both spaces will be a great complement to our team and will play a vital role in the growth and success of the individual properties and Remington Hotels as a whole."

Most recently, Garcia served as Vice President of Culinary & Beverage Operations at Crescent Hotels & Resorts, a third-party management company where he led strategic F&B direction for over 100 properties. He has also held senior positions with Sodexo Leisure North America as National Culinary Director and Marriott International as Executive Chef of Restaurant Operations for Gaylord Opryland Resort & Convention Center, one of the world's largest hotels based in Nashville, TN.

Prior to hotels, Garcia was an award-winning independent restaurant operator and chef, recognized by the James Beard Foundation among other notable names, as well as a nationally recognized leader in sustainable seafood, speaking at conferences and shows across the country.

Media Contact:

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 October 2021...

Revenue Management: Monetizing All Offerings


Of all the departments within hotel operations, Revenue Management may have been the hardest hit, due to the pandemic. The logic goes - no revenue, no need for revenue managers - so many industry professionals were furloughed. If business rebounds in 2021, as expected, then hotel management will have to determine when prevailing occupancy levels justify bringing back their revenue management team. Also, the pandemic seems to have exposed some weaknesses in the traditional RevPAR models. There is a growing understanding that it is no longer sufficient to use a "revenue per available room" model; instead, hotels are adopting a TRevPAR model (total revenue per available room). This model recognizes that revenue streams from other departments are just as important as the revenue gained from rooms. As a result, hotels are looking at ways to monetize any and all hotel offerings - from dining outlets and spas to outdoor function spaces and local partnerships. The October issue of the Hotel Business Review will examine these developments and report on how some leading hotels are executing their revenue management strategies.