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,” says 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.
Before 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.
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