The Omni Bedford Springs Resort in the Allegheny Mountains of south central Pennsylvania announced one new hire and two promotions to round out its stellar food and beverage team.

Specifically, hospitality experts John Hess, Chef David Noto and Kimberly McCombie will bring different skill sets to the department to help perfect the guest experience.


John Hess

Hess is joining the hotel as the director of sales and marketing. He will be responsible for the resort sales team and developing unique strategies to increase revenue and drive business. Most recently, Hess served as the director of sales for the nearby Seven Springs Mountain Resort. Prior to that, he held sales management positions in resorts such as the Snowshoe Mountain Ski Resort, the Mariners Landing Resort and Conference Center and the Wintergreen Resort.

He began his hospitality sales career in 2002 as the corporate sales manager for Omni Richmond Hotel in Virginia. Hess received his bachelor’s degree in mass communications from St. Andrews Presbyterian College in Laurinburg, N.C.; he obtained his master’s degree in business administration from the University of Richmond. From 2013 to 2015, Hess worked as mayor of the Rockwood Borough in Pennsylvania.

David Noto

Noto came to the hotel in 2010 as executive chef; he has now been promoted to the director of food and beverage. In his new position, he will oversee dining operations and procurement for six restaurants and food outlets at the resort. He also will manage room service, banqueting and special events. With nearly 20 years of restaurant experience, Noto most recently served as executive chef of the Hilton Dallas Lincoln Center.

In years past, he has held positions at the Petroleum Club in Fort Worth, Texas; the executive sous chef of The Fairmont in San Francisco; and garde manager chef at The Omni Homestead Resort in Hot Springs, Va., among others.

He also has served as a culinary instructor at the Art Institute of Dallas. He graduated from the Culinary Institute of America in Hyde Park, N.Y., with an associate of arts in culinary arts in 1991.

Kimberly McCombie

Kimberly McCombie was promoted to assistant director of food and beverage. She will assist Noto in overseeing all culinary operations and manage the operation of six restaurants and food outlets, as well as room service, banqueting and special events.

McCombie joined the restaurant in 2014 after nearly 10 years at management-level positions for a number of Olive Garden restaurants in Pennsylvania and Maryland. She started as a server in 2001 and climbed her way up to management in subsequent years, where she supervised managers and helped roll out new menu items for 10 restaurants.

She attended Pennsylvania State University studying hotel, restaurant and institutional management.

Atlantic City

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Doreen Guerin grew up an Air Force brat, living in Texas, Louisiana, and later England and France. When she was 13, her parents moved to Queens and, Guerin says, “I’m a New Yorker through and through.” That’s apparent from her accent as well as her dedication to the Javits Center, where, as the senior vice president of sales and marketing, she oversees the booking and event-related operations for more than 170 events each year. 

M+E: What fueled your interest in working in the conventions industry?

 

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