SVP of Finance & Accounting Services
Jeff began his 16-year hospitality career with Marriott International, spending time in Seattle, Denver and Dallas managing their hotels’ financial operations. He has been involved in more than 100 hotels with multiple brands and management companies. Past experiences includes Vice President of Operations Finance for Sage Hospitality, Senior Manager of Lodging Finance for Vail Resorts, and Director of Finance for The Ritz-Carlton Hotel Company. In addition to his core responsibilities, he has managed multiple short-term operational assignments with Marriott International and Ritz-Carlton, including acting as Interim General Manager and even overseeing spa operations. Jeff has also gathered international experience overseeing assets in Jamaica and Dominican Republic.
While financial success has been his key assignment, Jeff approaches profit improvement and margin management with a goal of maintaining the guest experience. In recent years, as the operational finance lead for business intelligence initiatives, he has developed a love for BI and creating actionable analysis and reporting that allows operators to drive results effectively, while maintaining the focus on service.
Coming from a family of multiple school teachers and professors, Jeff has invested much of his career in training and development of executives, directors of finance and controllers, as well as managing succession planning for this critical area. Speaking on Financial Business Acumen, Analysis and Profit Management, Jeff has planned and led multiple conferences and he strives to be a true partner and resource to operations.
Change is a constant and Jeff thrives on it having led more than 15 hotel ownership/management transitions and hotel openings. Given the nature of his fiduciary responsibilities, he spends considerable time meeting with general managers, owners and asset manager groups.
Jeff is a Colorado native and a graduate of Colorado State University with a BA in Business Administration, a focus on Finance and Real Estate, and a minor in Economics. He and his daughter spend most of their time outdoors enjoying the beautiful Colorado summers in every way possible. As a former tennis instructor, he spends much of his free time on the courts. You’ll also find him golfing, fly-fishing and spending time with his family.
Chief People Officer
A former schoolteacher, Kevin began his Hospitality career with The Ritz-Carlton Hotel Company in 1990 as a fine dining server at The Ritz-Carlton, St. Louis. He was promoted to Assistant Dining Room Manager and a year later began his Human Resources career in the role of Training Manager and then Assistant Director of Human Resources. Kevin transferred throughout the Ritz-Carlton Hotel Company and held several director roles in Human Resources with increasing responsibility. He joined the Southeast regional team in Miami in 2004 as Regional Vice President, Human Resources for the Southeast United States, Caribbean and Latin America. In this role he was responsible for all Human Resources operations for 11,000 employees in 21 hotels, six branded residences and three private residential clubs. He led acquisitions and hotel openings, major renovation projects and disaster response teams. Kevin also served on the Employer Branding Committee that established The Ritz-Carlton’s employer brand.
In 2009 as the hospitality industry responded to the global economic decline, he was appointed to the role of Global Vice President of Human Resources Operations, with over 30,000 employees in 85 hotels around the globe. In this role Kevin partnered with the Chief Operating Officer and other members of the Senior Leadership Team, served as a member of the Corporate Operating Committee, Brand Strategy Planning Committee, Long-Range Planning Committee, and the Marriott International Senior Human Resources Leadership Team. He taught Ritz-Carlton culture and brand standards to Marriott International senior leadership teams worldwide to facilitate the reorganization and integration of Ritz-Carlton with the parent company (Marriott International) while sustaining employee engagement at global best employer levels of over 80%. Kevin introduced an Executive Learning Dashboard to drive focus on service training, headed the senior leadership human capital initiative to retain and develop top talent, and opened four Ritz-Carlton hotels.
In 2011 Kevin joined Carnival Cruise Lines as the Vice President of Shipboard Human Resources where he launched the Human Resources function for the company. Working with the operations leadership team and Corporate Steering Committee members, Kevin created a strategic Human Resources platform in a 40-year-old company that had never had a human resources department. He provided Human Resources leadership for more than 32,000 employees recruited from over 100 countries working aboard 24 cruise ships. While at Carnival he developed a certification program for cruise ship directors of human resources and successfully implemented the position of Director – Human Resources for each ship and launched “Carnival Service Values”, a culture program to sustain a service culture. He introduced talent assessments into the recruitment and selection process, a new incentive plan and human capital analytics to drive strategic people decisions. He helped launch the new Carnival Magic and Carnival Breeze, both giant state-of-the-art cruise ships. Kevin also successfully negotiated with the International Trade Federation, maintaining Carnival’s position as the only cruise line without a collective bargaining agreement.
In 2012, Kevin was the third employee to join SH Group Operations as the Chief People Officer. SH Group, a startup global hotel management company, developed two brands during Kevin’s tenure – the lifestyle-focused 1 Hotels & Resorts, and the luxury Baccarat Hotels. He developed the SH Group corporate and brand cultures and all human resources policies, practices and standards designed to launch and sustain the Company. He recruited the senior leadership teams, sourced vendors and negotiated contracts and operating agreements. Kevin designed the workflows for HRIS, selection process, orientation, performance management, learning & human capital management, compensation & benefits and work environment/culture. He also led the launch for the brands with the 2015 openings of Baccarat Hotel & Residences New York, 1 Hotel South Beach and 1 Hotel Central Park.
Kevin holds a Bachelor of Arts Degree from the University of Missouri, Kansas City and professional teaching certification from the University of Missouri, St Louis.
When not working he enjoys fitness, hiking, cooking, traveling, spending time with family and pets … or reading a good historical novel from favorite authors like Jeffrey Shaara & Erik Larson.
Julie provides support with Imprint’s most valuable resource … our team members. Julie specializes in human resources and talent development initiatives to create forward thinking workplaces. In her 18 years of work in the hospitality industry, she has led both strategic and tactical facets of HR management. Her expertise lies in creating workplace experiences that are in alignment with strategic business objectives.
Julie has a strong background in designing and implementing practices that support effective hiring, rewards and recognition, communication and engagement, performance development and appraisals, career and succession planning, and internal branding. She has also led many community service initiatives and is passionate about the role corporate citizenship plays in the workplace.
Julie’s strength lies in her breadth of HR experience. She has provided all manner of HR direction and support to hundreds of General Managers and Human Resources Leaders nationwide at hotels, restaurants, and water resorts. She has led talent acquisition efforts for newly constructed properties as well as talent integration efforts during property acquisitions. Her tactical experience lies in areas such as policy/handbook creation, employee relations, and payroll/benefits administration. Strategic work includes designing health and welfare programs, implementing technology to facilitate the employment lifecycle, and creating an internal branding strategy and supporting initiatives. Julie has also designed training and development programs, and has spearheaded associate engagement efforts.
Julie holds a business degree with emphasis in marketing and tourism management from the University of Colorado, Boulder. She began her career with Keystone Resort in their Property Management Division before finding a home with Sage Hospitality. During her 16+ years with Sage Hospitality, she held various positions including Director of Recruiting, Director of People Resources, Vice President of People Resources, and Vice President of Shared Services. Julie left Sage in 2013 to spend more time with her young son, and began consulting in 2014.
Julie holds a Senior Professional Human Resources certification from the Human Resources Certification Institute and a Senior Certified Professional credential from the Society for Human Resources Management. Julie is also a certified consultant with Birkman International and is able to provide individual and team insights into behavioral strengths, motivations and stress behaviors, which can lead to greater personal and professional success and well-being.
When Julie is not working, she enjoys skiing, kayaking, boating, biking, and camping with her husband and son. They love to travel, so she is usually anxiously awaiting an upcoming adventure. She also loves her work as a year-round volunteer for Operation Christmas Child, a ministry providing gifts to children in need around the world.
Sales & Marketing Consultant
Throughout his prominent career in the hotel sales and marketing industry, Scott Russell has been known for his exceptional results-oriented approach to the business. His open and honest leadership style, delivered with humor and a smile, fuels his success
As a consultant, Scott has been working with many of Northwest Florida’s top rental management companies on branding, sales strategy and marketing direction. Clients include The Pearl (Rosemary Beach, FL); The Delano, Shore Club and Mondrian (Miami, FL), 1 Hotel South Beach (Miami, FL), I Hotel Brooklyn Bridge (Brooklyn, NY), Hilton Daytona Beach (Daytona Beach, FL) and The Westin Monache Resort (Mammoth Lakes, CA).
Russell is also a partner in a national sales training company, Dynamic Sales Solutions. It is truly his passion since he led the training efforts for the global sales team while at The Ritz-Carlton Hotel Company where he trained over 300 sales professional on four continents. During his tenure, Ritz-Carlton was named #1 training organization by Training Magazine.
Scott was formerly the VP of Sales and Marketing for Sandestin Golf and Beach Resort in Destin, FL. In his role, he oversaw all sales and marketing activity for the 2400-acre resort.
Scott served more than 18 years with The Ritz-Carlton Hotel Company. During his tenure, Russell was responsible for all company-wide sales training initiatives, as well as VP of Global Sales, North America. In addition, he held senior leadership roles with Ritz-Carlton New Orleans and Ritz-Carlton Atlanta. Prior to joining Ritz-Carlton, Russell spent six years with the Le Meridien Hotel in New Orleans, where served as Sales Manager, Assistant Director of Human Resources, and Director of Training.
Scott received his bachelor’s degree from the University of New Orleans. He is also a graduate of several Ritz-Carlton sales training programs, and was the company’s Top Sales Person in 1992, 1993 and 1994. In 2003, Scott was named one of New Orleans Magazine’ “Top Men of Substance and Style,” and in 2004 he was named WHERE Magazine’s Silver Plum Award winner as “Marketing Director of the Year.”
Recently, he earned the Walton Chamber of Commerce’s Leadership in Excellence Award, as well as “Brilliant Boss” by Simon T. Bailey in a nationwide search.
Revenue Management Consultant
Kate has been in the hotel industry for over 26 years. She has a background in many different markets as well as working knowledge in many facets of the varying unique types of hotels, (convention, boutique, resort, city, mid-tier, lifestyle, luxury, independent and big chain, domestically and globally.) She is uniquely experienced in specialty market segments such as diplomatic, high-end travel, entertainment, business travel and group. She has most recently been Senior Vice President of Sales and Revenue Management for Morgans Hotel Group, and previously launched EDITION, Marriott’s first luxury lifestyle brand as VP of Sales.
Kate’s recent consulting clients include The Ritz-Carlton Hotel Company, Ian Schrager, Marriott International, and Renaissance Hotel Partners. Having worked on behalf of ownership groups, asset management companies and hotel management companies, Kate specializes in sales, marketing and comprehensive leadership support. She insists on seeing impressive, measurable results and is driven by an eagerness to work collaboratively with all stakeholders. Most recently, Kate acted as General Manager for a luxury hotel in New York City, where, after only a year, she and her team saw considerable rate increases which led to increased market share results.
Her interest in employees and commitment to individuals was further magnified when she was instrumental in developing the culture for EDITION and revamping the culture at Morgans Hotel Group. Prior to that engagement, she was Area Director of Sales & Marketing for The Ritz Carlton Hotels of New York, and facilitated the company’s sales and marketing training around the world. She earned recognition being named to HSMAI’s Top 25 Minds of Sales and Marketing in 2007. Kate is an exuberant leader who drives impressive results through a fun, enthusiastic and collaborative approach. Her passion is building high-performing teams brought together through strong individuals with a strategic mindset. She works with organizations that want to deliver on results and be inspired by one another. Kate has demonstrated her excellence in sales strategies for existing, pre-opening and new properties in both domestic and international markets. She has a strong appreciation for operations and what they do to assist in the sales process. She started in Food & Beverage and continued as a Catering Manager handling the social market.
Kate is a professor for NYU’s Graduate School of Marketing Leadership in Hospitality and Tourism, and also mentors students at NYU, Cornell University, Florida State University and Johnson & Wales.
She has been involved in Big Brother/Big Sister Organization for over 7 years. A four-time Marathon runner, Kate has a BA from Salve Regina University in Newport, RI, and studied business at The Sorbonne in Paris, France.
F&B Consultant and Task Force Support
Susan Weller has created, developed, implemented and managed food service operations for hotels, full and fast-service restaurants, healthcare facilities, corporate dining and food manufacturers.
Her professional career trajectory began with pre-opening and 6-year operating experience at Chicago’s first and reigning 4-star Italian restaurant, Spiaggia. Hyatt International Hotels later recruited her as F&B Director to reverse an operating deficit and put AUD $1M on the bottom line at their first luxury food court at Grand Hyatt Melbourne, Australia. She moved on to design and renovate 12 food and beverage outlets at Hyatt Regency Tahiti and added retail catering services to a full complement of luxury food and beverage services at Park Hyatt Buenos Aires. Rather than crossing continents to assume a role as Executive Assistant Manager at Hyatt Carlton Tower, London she chose to stay in Argentina and develop her franchise management skills at McDonald’s Argentina (Arcos Dorados) quickly becoming the country spokesperson for franchising, while recruiting franchisees, getting them into business and creating and implementing a salad bar concept for the joint venture partner.
Upon her return to the US Susan became Regional Director of Operations, Kimpton Hotel and Restaurant Group opening and operating food and beverage outlets at three hotel properties in downtown Chicago. A chance to develop and manage consulting and brand development assignments for Compass Group and ARAMARK, two of three large non-commercial hospitality industry players, led her to continue to pursue her passion for leading foodservice brand development and operations projects for some of the biggest corporate, college & university and healthcare brands in the US. In addition to her foodservice operations experience, Susan has created successful B-to-B marketing campaigns for several large food manufacturers, working with advertising agencies and trade publications.
Susan received her B.A. from Chatham University, Pittsburgh, PA and her B.S. from Ecole Hôtelière, Lausanne, Switzerland. She’s a continuing education student at University of Chicago, Booth School, Strategic Management Institute and a wanna-be artist at School of the Art Institute of Chicago. She also serves as Pro-Bono Account Director, Taproot Foundation Chicago where she has led Strategic Planning Prep volunteer teams.
When she’s not working, Susan enjoys travel, checking out new restaurants, and spending time with friends and family.
At IMPRINT Hospitality, we gave up on traditional F&B a long time ago! Food and beverage matters … it’s part of our DNA and experienced in the restaurants we create and manage. We’ve assembled a support team of the “best of the best” culinary advisors who are available to assist in our projects.
A consultant to the restaurant and food industries, Joyce’s areas of expertise are recipe development, menu design, and staff training. She improves existing recipes, adds new ones to complement the menu and works with culinary staff to refine flavors and execution.
For twelve years she was Chef and Owner of the ground-breaking Mediterranean Restaurant, SQUARE ONE, in San Francisco. Her menu presented the foods of Italy, Spain, France, Greece, Turkey, the Middle East and North Africa. SQUARE ONE won numerous prestigious industry awards for food, wine and service. She also ran the very successful Caffe Quadro which served pizza and sandwiches next door to her flagship SQUARE ONE.
Prior to SQUARE ONE, Joyce was chef of the Cafe at Chez Panisse for 3 years. She also served as Visiting Executive Chef of the Wine Spectator Restaurant at the Culinary Institute of America at Greystone in the Napa Valley.
Joyce was founder and director of the California Street Cooking School, San Francisco’s first international cooking school and taught kitchen design for the University of California’s Department of Architecture. Joyce was elected to Who’s Who in Food in 1985. She was voted San Francisco FOCUS magazine’s Chef of the Year in 1992. She received the James Beard Award for Best Chef in California for 1993 and in 2005 was awarded the Lifetime Achievement Award from Women Chefs and Restaurateurs.
Joyce is a prolific cookbook author. Many of her books have won industry awards. See the Food for Thought Blog for more info about current books, recipes, and events She also writes for many magazines such as Fine Cooking, Cooking Light, Wine & Spirits, and Food & Wine, Vegetarian Times, and the Sommelier Journal. She currently contributes wine and food pairing columns for the San Francisco Chronicle.
Joyce is a Founding Member of the Board of Directors of the Association of Women Chefs and Restaurateurs and serves on the Awards Committee for the James Beard Foundation.
Mary Kimbrough RD, LD
Spa Cuisine & Healthy Dining
Mary Kimbrough, RD, LD, is an award-winning food service professional and communicator. She has extensive knowledge and experience in operations, program development, implementation and training, in the realm of food, nutrition and culinary arts.
A producer of real solutions to her clients, Mary can tap into her trusted network of professionals in the culinary nutrition field to craft the ideal product or service for the project at hand. This active network is the culmination of a rich and varied career and her dedication to efficient problem solving. Mary is that exceptionally vital link between food and food manufacturers to recipe to plate on the table.
At venues across the country, Mary has planned, designed, and executed signature events for corporations, groups and individuals, including all event components from menus, recipes, booking entertainment, project and budgetary management, invitations, set-up and teardown, registration and transportation. Mary has produced events for corporate clients such as Cargill, Basic American Foods, Wild Hive’s clients Tri-Lamb Group, National Processed Raspberry Council and the Dallas Farmers Market.
Since 2007 she has been a founding partner in Culinary Nutrition Associates LLC, a consulting firm with a unique expertise in navigating the nutrition maze and translating scientific information into tasty bites. CNA develops innovative nutrition programs, products, menus and recipes for a variety of clients. For example, Mary’s expertise in the field helped her create a healthful dining concept, menu, and recipes for Royal Caribbean International Food and Beverage Departments’ new class of ships – Oasis of the Seas. The liner’s Solarium Bistro offers breakfast, lunch and dinner with a transparently healthful menu that allows the guests a choice when dining. Additional clients have included: American Heart Association, Amtrak, Black Angus, Giordano’s Pizza, Sara Lee/Hillshire Farm, Custom Culinary, Puente Inc., Amtrak, Texas Beef Council, PricewaterhouseCoopers, FPC Meal Services and Wild Hive.
In 2006 she created Food Roots LLC, a premier Texas culinary and agricultural tourism company offering unique health-focused Texas food and wine experiences through custom tours, cooking classes, and dining adventures.
Prior to establishing these enterprises, she was director of Nutrition and Hospitality Services for the University of Texas Southwestern University Hospitals. In this position, she was recognized for her vision and leadership in marrying the culinary arts to the science of nutrition in foodservice. Her masterful blend of healthcare nutrition and culinary excitement has earned Mary numerous accolades. In 1998, the International Food Manufacturers Association presented her its Silver Plate Award, and Restaurants & Institutions magazine named her food service department an IVY Award winner.
Mary’s numerous seminars, lectures and workshops focus on the message that nutritious food is also delicious food. In 2007, Mary was selected to present the Academy of Nutrition and Dietetics Lenna Francis Cooper Memorial Lecture at the Food and Nutrition Conference and Exposition. She also has collaborated with The Culinary Institute of America Certified Master Chef Victor Gielisse in co-authoring In Good Taste: A Contemporary Approach to Cooking (Prentice Hall), a textbook-cookbook that joins culinarians and dietitians in the pursuit of nutritious, contemporary cooking.
Mary provides years of hands-on experience to professional organizations. She is a charter member and former chair of the Academy of Nutrition and Dietetics Food & Culinary Professionals Dietetic Practice Group, a past board member of Association for Healthcare Foodservice (AHF) and has served as Chair for the Dallas Chapters of Les Dames d`Escoffier and the American Institute for Wine and Food. She is a founding member of Foodways Texas, a current advisory board member in addition to serving as their education committee chair.