Hotel Consolidates Food and Beverage Under One Leader
Hotel operators running several restaurant, bar and catering outlets can compare this single-director structure against their own staffing and reporting lines.
Updated on Nov. 2, 2026 in Hospitality
Kimpton Hotel Fontenot in New Orleans' Central Business District has named Kerri Creedon its Food and Beverage Director, placing her over the hotel's restaurant, bar, coffee, and banquet operations. The appointment is relevant to hospitality operators watching how multi-venue hotel food programs are staffed.
Why it matters
Creedon will oversee King Brasserie & Bar, Peacock Room, Gospel Coffee and Boozy Treats, and banquets and catering, so a single leader now coordinates several revenue lines inside one property. Her prior role managing multi-venue operations and supporting hotel openings signals that the hotel is consolidating food and beverage leadership under one experienced operator.
The players
Kimpton Hotel Fontenot
A New Orleans Central Business District hotel whose food and beverage program includes King Brasserie & Bar, Peacock Room, Gospel Coffee and Boozy Treats, and banquets and catering.
Kerri Creedon
A hospitality executive with a career that began as a high school hostess, who previously managed multi-venue food and beverage operations and supported hotel openings in several cities.
The details
Creedon's responsibilities include venue operations and the teams that support them, which means her role connects restaurant service, bar programs, coffee, and event catering under one operating structure. Her background includes supporting hotel openings in Nashville, Las Vegas, Denver, Atlanta and the Bahamas, and assisting teams through openings and operational transitions. An immediate priority will be King Brasserie & Bar, the French-inspired restaurant serving French cuisine with Southern influences.
Timeline
2025: King Brasserie & Bar received Wine Spectator recognition.
November 2, 2026: Kerri Creedon was named Food and Beverage Director at Kimpton Hotel Fontenot.
Market Landscape
Hotels with several food and beverage outlets increasingly place those venues under one director with multi-property opening experience. Kimpton Hotel Fontenot's appointment of Kerri Creedon, who previously supported hotel openings in Nashville, Las Vegas, Denver, Atlanta and the Bahamas, fits that pattern.
Hotel operators should note that consolidating restaurant, bar, coffee and banquet oversight under one director can change how food and beverage budgets, staffing, and event sales are coordinated. Owners of multi-venue properties may want to review how their own food and beverage leadership is structured against this model.
The takeaway
Multi-venue hotels should consider whether one food and beverage leader with opening experience can coordinate restaurant, bar, coffee and catering revenue more effectively than separate managers. Operators reviewing their own structures can track how guest spending and event bookings shift across venues over the next several quarters.
Further reading
For more on how hotel dining programs are run, explore our Hospitality coverage.
Source note: This article includes information reported by Hotel News Resource.
