Personnel

Christopher J. Collins Joins OTO Development as Vice President of Food & Beverage

SPARTANBURG, SOUTH CAROLINA – Christopher J. Collins has joined OTO Development as Vice President, Food & Beverage, bringing a medley of operations experience in restaurants, sports and entertainment venues, private clubs, and hotels, the company announced on Friday.

As part of The Johnson Group, South Carolina-based OTO develops, owns, and operates approximately 70 hotels across the country. Some of these properties offer brand-standard food and beverage while others feature OTO’s proprietary restaurant concepts.

Collins will oversee the full F&B portfolio with an emphasis on elevating the guest experience while expanding revenue opportunities and maximizing profit.

“My goal is to redefine what it means to be a ‘hotel restaurant,’” Collins said. “I’m intrigued by the challenge of drawing in local patrons as well as hotel guests with F&B venues that are destinations in their own right — creative, compelling restaurants and bars that just happen to be located inside hotels.”

Prior to joining OTO Development, Collins most recently served as Vice President of Food & Beverage with Kraft Sports & Entertainment at Gillette Stadium, home of the NFL’s New England Patriots. His resume also includes roles of increasing responsibility with Marriott International at the Gaylord Texan Resort & Convention Center, Gaylord Opryland Resort & Convention Center, and Sawgrass Marriott Golf Resort and Spa; Levy Restaurants at the AT&T Center; Legends Hospitality at The Star, Dallas Cowboys World Headquarters; and ClubCorp’s City Club & Collegiate Stadium Division.

Collins has earned industry recognition ranging from Marriott’s Spirit to Serve Award to Levy Restaurants’ Presidents of Excellence Award.

“Chris brings creative and diverse expertise to our leadership team,” says David Ward, COO of OTO Development. “His proven ability to cultivate high-performing teams while emphasizing results-driven procedures will bring our food and beverage venues to the next level.”

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