Dave Hoemann is a proven F&B executive with over 30 years of operational expertise in all segments of the industry – restaurants (fine dining, casual dining and fast-casual), retail foods, sports & entertainment, contract foodservice, catering, casinos and hotels. His strong strategic, entrepreneurial and creative development skills are all based on his solid operational roots. Throughout his career, Dave has been involved in the conceptivity, branding and start-up of over 50 unique restaurant and foodservice brands.
Dave graduated with honors from Denver University’s Daniels College of Business in1982. Upon graduation, he joined Chicago-based Levy Restaurants where he acquired restaurant business and fine dining skills as opening General Manager of the acclaimed 4-star Spiaggia. A few years later, he rounded out his early restaurant education at Lettuce Entertain You Restaurants in Chicago where he had the privilege of opening two new restaurants with founder Richard Melman.
With solid operational and leadership skills under his belt, Dave moved to Santa Fe in 1990 to join celebrity chef Mark Miller as VP Operations of his newly opened Coyote Café. Miller, widely recognized as the “father of modern Southwestern cuisine”, was successfully publishing cookbooks and posters. Dave seized the public’s interest in Miller’s cuisine by developing a line of food products that were sold internationally. Two new Coyote Cafes (MGM Las Vegas and Austin) opened under Dave’s leadership, along with a casual cantina, gourmet food store and catalog food business.
Dave furthered his multi-unit management skills in 1997 when he rejoined Levy Restaurants as their West Coast Regional Director of Operations overseeing high-volume restaurants in Las Vegas, Los Angeles and San Francisco.
Additionally, Dave was appointed head of Levy’s Consulting & Advisory Services where he led a creative team responsible for conceptual development work for various clients including GameWorks, Tyson Foods and HMSHost.
Levy Restaurants was eventually purchased by London-based Compass Group, the world’s largest food-service contractor with global revenues in excess of $22 billion. In 2004, Dave assumed the Senior Vice President of Marketing position for Compass Group’s North America Division, representing almost $7 billion in annual sales. He led six distinct marketing and brand development teams that supported the activities of Compass Group’s 13 acquired foodservice companies serving the markets of catering, corporate dining, senior dining, healthcare, sports & entertainment, conference centers, airports, education, vending and public restaurants.
In early 2007, Dave met San Francisco boutique hotelier Chip Conley who convinced him to join Joie de Vivre Hotels to launch a new restaurant division. Over the next three years, Dave and his small team created and operated 16 unique restaurants along with the traditional hotel F&B services for the company hotels.
Aspiring to apply this proven independent restaurant strategy to larger “flag” (brand) hotels, Dave joined Denver-based Sage Hospitality as Corporate Senior Vice President of F&B Operations where he was directly responsible for leading the operational results of Sage Restaurant Group’s 13 multi concept restaurants. Under his leadership, SRG experienced annual same store sales growths of 13% to 17% and year-over-year increases in profitability of over $3 million.
Dave has an impressive track record of leading high-performance teams through effective mentoring and culture building. As a co-founder, Imprint Hospitality provides Dave with a forum to share his conceptual development and operations skills with others to ensure their greater success and operational excellence!