Bio
A proven industry leader in hotel food and beverage operations for more than 40 years of leadership experience in hotel and restaurant Food and Beverage. Guy focuses on driving revenue and ancillary income for owners by maintaining cost controls, creating fresh food and beverage concepts based on market location, and sourcing quality products all while complying with brand standards.
Guy spent 38 years with Marriott International, serving as vice president of food and beverage and corporate executive chef. He was highly regarded for his ability to implement methods that improve service, quality, and profitability while monitoring quality, presentation, and quantities of plated food across all brands. He also served as a corporate executive chef for Renaissance Hotels and Resorts. Guy is a graduate of the Culinary Institute of America.
Expertise in solving these types of problems:
- Procurement/ Purchasing optimization
- F & B concepts
- F& B operations efficiency/productivity
- Guest Satisfaction improvement