DENVER The eight-unit Sage Restaurant Group said Monday it had hired Dave Hoemann, a veteran of hotel, contract foodservice and restaurant companies, to serve as its vice president of food and beverage operations.
Hoemann most recently was vice president of food and beverage at San Francisco-based Joie de Vivre Hotels, Restaurants and Spas, according to SRG, which creates and operates restaurants located adjacent to hotel properties developed and managed by its parent, Sage Hospitality Resources of Denver.
Peter Karpinski, Sage Restaurant Group's chief operating officer, said Hoemann’s “proven strategic execution skills and ability to lead will drive value for SRG.”
According to SRG officials, Hoemann's previous posts include director of consulting and advisory services for Levy Restaurants of Chicago and senior vice president of retail brands, marketing and creative services for Compass Group. He also previously was vice president of restaurant development for Happy Valley Corp., parent of the Flat Top Grill chain; vice president of operations for Mark Miller’s Coyote Cafes; and food and beverage director for Lettuce Entertain You.
The full-service concepts in four-year-old SRG’s portfolio include The Corner Office and Second Home Kitchen + Bar in Denver; Temple Downtown in Providence, R.I.; Mercat a la Planxa in Chicago; Braddock’s in Pittsburgh, Pa.; and Urban Farmer, the Original and Departure, all in Portland, Ore. The restaurants support room service and catering operations for their sister hotels, a representative said.
Founded in 1984, SRG parent Sage Hospitality Resources has developed boutique properties, including the Oxford Hotel in Denver, as well as international brands, such as Courtyard by Marriott. It is known for working with national landmark buildings, including Portland’s historic Meyers and Frank building, where the company developed The Nines hotel and Urban Farmer restaurant.
Contact Alan J. Liddle at [email protected].