Food, Culture, and Leadership Inside a High-Performing Hotel F&B Team

Running hotel food & beverage today takes more than chasing trends — it takes leadership, culture, and consistency.

In this episode of No Vacancy, Glenn Haussman and Dr. Producer Suzanne Bagnera speak with Greg McGowan, Regional Director of Food & Beverage for Kolter Hospitality and Executive Chef at Hyatt Centric Las Olas Fort Lauderdale.

Recorded in Fort Lauderdale, the conversation covers Greg’s career path from country clubs in the Northeast to leading multi-outlet hotel F&B operations in South Florida. He shares what actually helps teams perform at a high level without burning out — and how hotels can create memorable dining experiences that bring guests back.

Topics include:

• Building strong F&B culture and reducing turnover

• Leading teams through high-volume and seasonal demand

• Balancing locals and hotel guests in destination markets

• Why fundamentals matter more than trends

• Creating repeat business through real guest connection

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