Davidson Restaurant Group expands its leadership team

US: Davidson Hotels & Resorts has announced the appointment of Marc Taft as vice president of food and beverage operations for its Davidson Restaurant Group.

In Taft’s new role, he will be responsible for aligning food and beverage strategy whilst working collaboratively with operations in each region to drive profitability.

With more than 32 years of experience, Taft has most recently worked as the executive chef and owner of restaurants within the Atlanta area.

The success of his restaurant led to the establishment of his own company, Southern Fried Hospitality, where Taft was the senior director of openings, acquisitions and transitions.

Taft also worked with First Hospitality Group as corporate director of food and beverage, where he oversaw 74 properties and facilitated a complete overhaul of the company’s F&B infrastructure.

Greg Griffie, SVP of food and beverage at Davidson Restaurant Group, said: “As part of our ongoing commitment to create value for our owners and partners, we formed Davidson Restaurant Group with thoughtful curation led by the best-of-the-best industry experts.”

“Marc has significant experience with developing and executing unique, yet profitable restaurant concepts and he is a tremendous asset to our team. We are thrilled to tap into his ability to approach top line challenges with an ‘owner’ mind-set, producing bottom line results.”

Davidson Restaurant Group is the in-house F&B operating division for properties within the Davidson Hotels & Resorts portfolio.

The group launched in June 2019 and is guided by industry insights and expertise to create unique dining experiences, whilst maintaining above-average profits. It was established to provide partners with “design and concepting consultation, technology implementation, staffing, and overall food and beverage program development.”

Davidson currently has 24 more restaurant concepts in the pipeline.

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