News for the Hospitality Executive
The 85-room Spruce Point Inn
Resort & Spa in Boothbay Harbor, Maine
Boothbay Harbor, Maine (March 30, 2012) – Spruce Point Inn (www.sprucepointinn.com ), the 85-room resort located on 57 waterfront acres at the entrance to Boothbay Harbor, Maine has named Edward Howes as Food & Beverage Manager; Jillian Johnson as Sales & Catering Manager and Mark Weinerth as Sous Chef.
Reporting to General Manager Cindy Mastrella, Howes is responsible for overseeing operations for the Inn’s three restaurants: 88, Bogie’s and Deck. 88, the dining room in the historic Main Inn serves Maine Coast Cuisine in a bright and casually elegant space with views of the ocean. Bogie’s is a casual bistro in a clubbier space with copper-topped tables and the convivial atmosphere of a New England tavern. Deck, debuting this summer, is an umbrella-shaded, oceanside café, open daily for lunch. Mr. Howes trained in the food service industry through the American Federations Apprenticeship Program under Certified Executive Chef John Brantley at the Ashford Club and the Georgia Club in Atlanta, Georgia and gained food and beverage industry experience working as executive chef in fine hotels and resorts throughout the south and east. Since 2007, he has worked with a hotel company in North Carolina managing food and beverage operations in their new hotels, from construction through opening. He received his Certified Food and Beverage Executive degree in 2009.
He reports to the Inn’s Executive Chef Peter Stiles and will be responsible for managing the daily operations of the resort’s three restaurants: 88, Bogie’s and Deck, as well as banquet service.
Ms. Johnson brings 13 years of experience in the hospitality industry to her new position as well as local knowledge of Maine, having grown up in North Yarmouth and worked as Assistant Food & Beverage Director at the Samoset Resort in Rockland. Jillian jump-started her career while still a Junior at Greely High School in Cumberland ME. Accepted into the ACCESS Program at Johnson & Wales University in Providence, RI she pursued an education in both Culinary Arts and the Hospitality Management program and interned in positions in sales, catering and accounting with Inndeavor Hospitality Group. She joined the Samoset Resort in 2006, gaining experience with holiday catering events and the expansion of F&B offerings at the golf course. In 2009 she joined Compass Group as Food Services Director and Team Leader, assisting in the development of the catering program at Bon Secours Retreat and Conference Center in Marriottsville, MD where she was recognized for her performance in planning the first Bon Secours Diversity and Inclusion Banquet.
Chef Weinerth is a graduate of the Le Cordon Bleu program at Western Culinary Institute in Portland, Oregon where he interned under Chef David Machado at the Southpark Seafood Grill and Wine Bar. After graduating with highest academic honors, he spent the next 10 years of his career ranging from the Rocky Mountains of Colorado to the beaches of South Florida, working with small family restaurants, fine dining, small cafes and nationally branded hotels and resorts. Most recently, Mark spent four years as the Executive Chef of the Doubletree Ocean Point Resort and Spa in Sunny Isles Beach, Florida.
About Spruce Point Inn (www.sprucepointinn.com)
In operation for more than 100 years, Spruce Point Inn is a distinctive and historic vacation destination for travelers from all over the United States. Its relaxing facilities have long been a part of the summer community and a backdrop for delightful “oceanside memories made in Maine.” Located in the seafaring village of Boothbay Harbor, Maine (an hour north of Portland) and situated on 57 acres of stunning oceanfront and sheltering pine forest, the resort is a retreat of 9 guestrooms in The Inn, 15 classic Cottages and Cottage Rooms, 56 Modern Lodge Rooms and 5 Townhomes. The convenient location, peaceful setting and spectacular coastal views have made Spruce Point Inn a premier resort for families, reunions, weddings and business events. For reservations, call 800-553-0289 or visit www.sprucepointinn.com
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Mastrella Named General Manager of the 85-room Spruce Point Inn in
Boothbay Harbor, Maine / February 2012
Morris Named Food & Beverage Manager at Spruce Point Inn, Resort
& Spa in Boothbay Harbor, Maine / April 2011