Mr. Vitale

Richard Vitale

General Manager Food & Beverage

Hotel Monteleone

Richard Vitale serves as general manager of the Carousel Bar and the Criollo Restaurant and Lounge inside the historic Hotel Monteleone in New Orleans.

Mr. Vitale received an International Business Management/Finance degree from Western Illinois University and continued his education with James Cook University in Australia and Penn State University’s F&B management training program. He is pursuing an F&B master certificate program with Cornell University.

Mr. Vitale was most recently director of beverage at Wild Horse Pass Resort and Casino in Phoenix, Arizona. His responsibilities included 8 bars and lounges, a Las Vegas style nightclub, a 1400 seat concert venue and the beverage relationship with two franchise operations, Shula’s Steakhouse and Ling and Louie’s. He was part of the opening team for Intercontinental Montelucia Resort in Paradise Valley, Arizona, where he served as assistant general manager. While there, Mr. Vitale was responsible for the day to day operations of the resort’s featured outlet, specializing in authentic cuisine from southern Spain.

Previous to that, Mr. Vitale was restaurant manager at T. Cook’s, the upscale dining facility at Royal Palms Resort & Spa in Phoenix. Mr. Vitale also worked as restaurant director at Ross Bridge Golf Resort & Spa in Birmingham, Alabama, and as assistant restaurant manager at The Breakers in Palm Beach Florida, as well as in several capacities at Hyatt Hotels and Resorts in Chicago. Like most dedicated F&B professionals, Mr. Vitale’s career began when he worked as a server at Oystercatchers and Armani’s, the two high-end specialty restaurants at Grand Hyatt Tampa Bay in Tampa, Florida.

Mr. Vitale can be contacted at 504-523-3341 or rvitale@hotelmontelone.com

Coming Up In The April Online Hotel Business Review




Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining – all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. It’s leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. It’s the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.