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BENCHMARK® Names Todd Parmelee Vice President Food & Beverage

HOUSTON, TX. March 9, 2017 - The Woodlands … BENCHMARK®, a global hospitality company, has named noted hospitality and restaurant executive, Todd Parmelee, vice president of food & beverage. In his new role, Mr. Parmelee will oversee the operations of all food and beverage departments for each of Benchmark's 70 properties within the expanding Benchmark Resorts & Hotels and Gemstone Collection portfolios. He comes to Benchmark's senior team with an exceptional background in food and beverage operations, entertainment, organizational leadership, technology, marketing and teambuilding.

"Benchmark is expanding its portfolio and redefining food and beverage operations," says Benchmark CEO Alex Cabañas. “The company is formulating ambitious plans to bring its hotel food and beverage services to the level of successful independent restaurants, with dynamic new restaurant concepts, innovative menus, top quality, sophisticated design and a unique dining experience, while keeping abreast of trends that will impact each hotel's food and beverage product.” Mr. Cabañas continued with, “Todd brings the operational expertise, extensive culinary knowledge and the leadership skills needed to develop our food and beverage teams.”

Mr. Parmelee will be based in Benchmark's Home Office in The Woodlands, Texas, near Houston. He comes to his new position from Entertainment Consultants International (ECI), a leading hospitality consultant to restaurants, bars, nightclubs, and live entertainment venues throughout the United States. He served as ECI's chief operations officer, regional director of operations and beverage director. Mr. Parmelee’s responsibilities in these positions spanned all aspects of hiring, training, marketing, concept development, community outreach, construction, budgeting, forecasting, and strategic planning. Working in the highly competitive arena of sports events marketing, Mr. Parmelee directed food and beverage sales and operations at the Ballpark Village in St. Louis, a new complex of shops, restaurants, bars and entertainment venues. He also served as chief operating officer of Atlanta's newest restaurant and entertainment venue, Live! at the Battery, located next to the Atlanta Braves new stadium, SunTrust Park.

Prior to this, Todd Parmelee held various management positions in Las Vegas, as vice president operations for the Golden Tavern Group, beverage director at the Hard Rock Hotel & Casino and general manager of PT's Tavern Group. From 1998 to 2001, he managed Chef Todd English’s Olives Restaurant, located at The Bellagio Las Vegas.

Mr. Parmalee is a graduate of Finger Lakes College of Canandaigua, New York, where he studied Travel and Tourism Management.

About BENCHMARK®, a global hospitality company

BENCHMARK®, a global hospitality company, is a trailblazer in the development, management, marketing and owner-advisory services of resorts, hotels, conference centers and exclusive private clubs. In addition to the company’s iconic Benchmark Resorts & Hotels portfolio, the Gemstone Collection is a distinctive luxury portfolio of independent hotels & resorts in highly preferred destinations. BENCHMARK’S distinguished and proven reputation is deeply-rooted in core values that are focused and aligned with exceeding ownership and stakeholder performance expectations. The combined portfolios feature nearly 70 unique and distinctive properties domestically and internationally. The company leadership and valued employees are passionately committed to delivering the industry’s most authentic, enchanted, soulful, vibrant, unrivaled and memory-making experience. BENCHMARK’S progressive “Be The Difference” culture and values are a cornerstone to the company’s nearly 40 years of extraordinary achievement and prosperity. Many properties have been recognized with the Benchmark Conference Centers® mark of meeting excellence. BENCHMARK, a global hospitality company, is based in The Woodlands (Houston), Texas, and has regional offices in Park City, Utah; Miami, Florida; New Brunswick, New Jersey; Seattle Washington; and Tokyo, Japan.www.benchmarkglobalhospitality.com To become a fan on Facebook, visit www.facebook.com/BenchmarkResortsandHotels, www.facebook.com/GemstoneHotelCollection. Follow us on Twitter at www.twitter.com/BenchmarkHotels, www.twitter.com/GemstoneHotels , on Instagram at www.instagram.com/benchmarkresortsandhotels, www.instagram.com/gemstonehotels, and on Pinterest at https://www.pinterest.com/benchmarkhotels/gemstone-hotels . At LinkedIn, www.linkedin.com/company/benchmark-hospitality

Contact:
Ken Ellens
KenEllens@aol.com
201-758-2864

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.