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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. | 