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Frank Ikemeier received special training in France while working at such restaurants as Roger Verg's DuMollin De Mougins in Nice | |
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Frank H. Ikemeier
Director Of Food And Beverage
Throughout Frank Ikemeier's more than 35 years
of experience in the hotel and restaurant business, he
has honed his talents to complement a perfect fit as
Director of Food and Beverage for Lodging Hospitality
Management .
Ikemeier began working with the Marriott
Corporation in 1972. There he held an array of
positions from Executive Chef to Director of Food and
Beverage. During this time Marriott underwent an
extremely aggressive plan of expansion, which landed
Ikemeier in St. Louis, New York, Stamford, Conn., and
Atlanta.
In 1980, after working with the Sheraton Royal
Hotel in Kansas City and the Tuscon Doubletree Resort in Tuscon, Ikemeier returned
to Marriott Corporation as Executive Chef and Director of Food and Beverage. It was
here that he received special training in France while working at such restaurants as
Roger Verg's DuMollin De Mougins in Nice, France. For nearly ten years, Ikemeier
was involved in opening new operations in Chicago, St. Louis, Boston, Barbados and
Tan-Tar-A.
Ikemeier then took a hiatus from the hotel industry and pursued his dream
of owning and operating a restaurant and banquet center. During these years he
acquired the responsibility of total management and operations involved in
maintaining a successful business.
In 1992, Ikemeier approached the hotel industry again with a wider and more
detailed approach of its operations. He joined the St. Louis Airport Hilton as Food and
Beverage Director. Within one year sales were $300,000 over budgeted sales and
profit was $251,000 over budgeted profit.
In addition to his impressive credentials, Ikemeier also graduated from the
Culinary Institute of America with honors. Throughout his career, Ikemeier has
maintained sales, profit, employee and guest satisfaction, along with attention to a
quality product and presentation, which are necessary to a successful operation.
Ikemeier is responsible for overseeing Lodging Hospitality Management's food
and beverage operations at all of its properties.
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