“Marlene brings a unique perspective and skillset to each project, juggling the goals of real estate owners with the complexities of each operating business. As a result of her efforts, we have seen meaningful improvement in guest experience, improved operating efficiencies, and increased sales and profits.”
Before turning to coaching and consulting, I held senior leadership positions at both Starr Restaurant Organization and BR Guest Hospitality. This gave me the opportunity to hone my skills and gain an understanding of the formula to experiential and profitable food and beverage experiences.
The Standard
I had the pleasure of running the $50M food and beverage program at The Standard, High Line and overseeing the acquisition and transition of The Standard, East Village in New York City.
My focus was on driving the creative and strategic direction for all of its food and beverage outlets and on developing an operational infrastructure optimally conducive to crafting authentic and unforgettable guest experiences. Additionally, I worked to cultivate revenue bases and to control expenses while maintaining top-notch product quality and enhancing brand identity.
I have consulted for Standard International, tasked with restructuring the Food & Beverage management team, developing and coaching key leaders and creating venue specific business plans to drive revenue, as well consulted for Geolo Capital & The Thompson to develop and execute a strategic plan to drive profitability by focusing on leadership training, service culture, marketing and activations. As a result of these efforts, the property experienced their most profitable months in the history of the hotel.
I’ve also served as Vice President of Food & Beverage for Virgin Hotels, charged with bringing Virgin’s legendary commitment to innovation, irreverence and hospitality to all of the dining, drinking and lounging outlets under development at Virgin Hotels. Playing an integral role in launching the brand, my focus was on creating the brand identity, developing food and beverage concepts and working closely with developers and designers on bringing the vision of Virgin Hotels to life.
Throughout my career I’ve cultivated a deep passion for creating memorable guest experiences by placing an equal emphasis on genuine hospitality, exceptional ambience and a quality food and beverage offering.
Now working as a coach and consultant, I put my background and skills to work and help the hospitality leaders of today thrive, grow and create high-performing teams while enjoying reduced turnover, more efficient practices and gaining solid leadership skills.
