DALLAS, Tex. – Remington Hotels has announced the appointment of Don Falgoust as vice president of food and beverage strategy execution.
Bringing close to 35 years of experience in the hospitality industry to the role, Falgoust will be responsible for providing strategic leadership, guidance, and direction for all new and existing concepts and initiatives, collaborating with the Remington Hotels’ development team and hotel owners on food and beverage ideas and operations for new build and conversion hotels.
He will also work alongside operations and sales leaders to ensure the highest standards and efficiency for all food and beverage outlets, catering, and banquets.
“Don brings extensive experience assisting owners and developers in the creation of unique food and beverage concepts to Remington, while also providing a balance between creating an optimal guest experience and ensuring maximum revenue and profit,” said Remington Hotels’ chief operating officer (COO) Stan Kennedy. “We look forward to Don being a strong team player and assisting in the growth and success for both Remington Hotels and our owners.”
For the last 12 years, Falgoust served as vice president of Food & Beverage at FelCor and then at RLJ Lodging Trust after the company acquired FelCor two years ago. In this role, he oversaw all aspects of food and beverage operations for up to 158 hotels, focusing on revenue generation, profitability, training, and service delivery.
During his tenure he also developed more than 15 unique restaurant and bar concepts, including Oak Long Bar & Kitchen at the Fairmont Copley Plaza in Boston and St. Cloud Rooftop Bar at The Knickerbocker Hotel in New York City.
Falgoust began his hospitality career serving in a variety of roles for companies including Hyatt Hotels, Wyndham Hotels, and Westin Hotels, as well as a number of leading independent restaurants.
