CHIEF OPERATING OFFICER
Ed joined Emerald Hospitality in 2001, bringing 20 years of experience in the restaurant and hotel industries. He currently oversees the overall operation for upscale full service and focus service properties including Embassy Suites, Hilton Garden Inn, Hampton Inn and independent boutique properties within the Emerald Hospitality portfolio. Ed’s hotels have achieved multiple awards including the prestigious Lighthouse award from Hilton Hotels. The properties continue to rank in the top tier of their respective brands and have been consistently recognized by TripAdvisor for service excellence for multiple years.
Ed plays an integral role in hotel acquisitions and participates in the growth of Emerald Hospitality’s footprint, working hand in hand with investors, architects and general contractors to ensure the successful launch of new properties. Ed’s responsibilities also include overseeing the successful operation of Emerald Hospitality’s managed restaurants, including Beau Vine Chop House and Wine Bar, Kilpatrick’s Publick House, and the Wild Goose Pub.
SENIOR VICE PRESIDENT
Scott joined Emerald in 2006, bringing twenty plus years of hospitality experience. As Senior Vice President, Scott leads a region of multiple brands throughout Florida, Ohio, South Carolina, and Texas. Specializing in hotel operations, Scott and his team of Managers have been awarded numerous Quality Assurance Awards including the prestigious Lighthouse and Circle of Excellence Awards presented by the Hampton Brand. In partnership with the Project Management team at Emerald, Scott has been an integral part of new build projects, full-scale Property Improvement Plans (PIP’s) and has implemented Emerald’s comprehensive 10 year Capital Improvement Plan at each of his properties.
Scott is an aggressive leader and motivator of his team. His creation of a “Peak Performance” Award, providing a balanced score card approach to service, cleanliness, revenue generation and profitability, recognizes the hotel teams exceeding the standards set by Emerald and by their respective brands. Ultimately, the result is progressive positive returns to the owners and investors.
REGIONAL DIRECTOR OF OPERATIONS
Kimberly Madigan joined the Emerald Hospitality team in 2002, serving with the opening team of the Hilton Garden Inn Syracuse. Kim’s hard work and dedication to hospitality operations in Syracuse was rewarded with the promotion to General Manager of the then-brand new Hampton Inn Jacksonville, Florida. In 2011 Kim accepted a position as a Guest Service Manager with Walt Disney World Parks and Resorts in Orlando, Florida. Kim rejoined Emerald in 2012 as the Operations Manager providing support to all Emerald Hospitality managed properties by working closely with the General Managers and Department heads in order to achieve maximum profitability and award winning service. In 2014, she was promoted to Regional Director of Operations for the Northeast in order to focus more specifically on that growing region of Emerald’s operations. Currently, Kim supports hotels throughout both regions of Emerald as the company expands countrywide.
REGIONAL DIRECTOR OF OPERATIONS
With over 18 years of hospitality experience, Josh has held many different roles in the hotel and food and beverage industries including General Manager of brands like Hampton Inn by Hilton, Hilton Garden Inn, and Residence Inn by Marriott. His career with Emerald Hospitality began in 2006. Josh’s properties have consistently operated among the top in their respective brands and have won awards including consistent high Quality Assurance Performance, Circle of Excellence, Lighthouse Award, and multiple Hotel Success Awards. As well, he received the prestigious General Manager of the Year Merit Award from the Hilton Garden Inn brand. In 2014 Josh was promoted to Area General Manager, overseeing multiple Hilton and Marriott properties between Maine and Massachusetts. In his current role as Regional Director of Operations, Josh supports hotels between Maine, Massachusetts, Ohio, and Michigan. Working closely with the General Managers, Josh’s focused approach helps the hotels to reach peak performance through maximizing profitability while cultivating a positive team culture with a very guest focused environment. Josh’s hotels continue to rank very highly within their respective brands.
HOSPITALITY SUPPORT MANAGER
Stacy first worked for Emerald Hospitality as General Manager of the Embassy Suites Portland Maine. After opening a new Embassy Suites in Ohio, Stacy rejoins the Emerald Hospitality team in the new position of Hospitality Support Manager. Stacy has worked in the hospitality field for over 19 years. She has held several roles, including Director of Sales and General Manager for brands such as Embassy Suites and Hampton Inn. Stacy has extensive experience in revenue management, sales, operations, opening new properties, leadership, and problem resolution. As General Manager, her properties have won multiple awards and have consistently been in the top of their respective brands for Quality and Service. In her new role as Hospitality Support Manager, Stacy brings an additional layer of support to all Emerald Hospitality properties. The Hospitality Support Manager will temporarily fill vacant positions from Department Manager to General Manager as needed and support properties for specified needs in operational services or financial performance improvement.
DIRECTOR OF FOOD & BEVERAGE
With 25 years in the hotel industry, Gary is one of the hotel industry’s best mentors and teachers of young management personnel. Previously a Regional Manager overseeing Radisson Inn properties in Northeast Ohio, Gary also served as General Manager for a wide range of financially successful properties including Radisson Inns, Holiday Inns and Helmsley Hotels. Gary’s hotels achieved various quality awards including the Radisson Hotels President’s Award for ten straight years and the Holiday Inn’s Quality of Excellence Award. In addition to his many years as a General Manager, Gary’s previous positions include Chef, Food and Beverage Director, Front Office Manager and manager of a free standing restaurant.