Mr. Dawood-Farah

Majed Dawood-Farah

Food & Beverage Director

Hyatt Regency Atlanta

Majed Dawood-Farah is Food and Beverage Director of Hyatt Regency Atlanta. In his role, he oversees banqueting for the hotel’s 180,000 square feet of meeting and event space, and direct in-room dining for its 1,260 guest rooms. Mr. Dawood-Farah also manages the innovative new restaurants, Sway and Twenty-Two Storys, as well as the hotel’s 24-hour market.

Mr. Dawood-Farah launched his Hyatt career as Director of Hyatt Regency Indianapolis. It was the first of several positions he held at the hotel, including Director of Banquet Operations, Director of Catering and Convention Services, and for five years, Food and Beverage Director.

In 2010, he relocated to Florida to become Food and Beverage Director of Grand Hyatt Tampa Bay, where he managed an $18 million F&B operation that finished in the top 10 in customer service scores for all Hyatt hotels in 2011.

Mr. Dawood-Farah earned a Bachelor of Science degree in Hospitality and Restaurant Administration from Missouri State University, as well as a Technical Diploma in Tourism/Culinary from the Ministry of Tourism in Damascus, Syria.

Mr. Dawood-Farah is fluent in Arabic, French and English and holds a diploma in Mediterranean Cookery and French Cuisine. He lives in Atlanta with his wife, Carol, and their two daughters.

Mr. Dawood-Farah can be contacted at 404-577-1234 or majed.dawood-farah@hyatt.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.