PMHS WHO WE ARE: Our Leadership

Background
Mr. Levine brings over fourteen years of experience in the foodservice and hospitality industries to PM Hospitality Strategies with a background in foodservice operations combined with consulting experience in planning, analysis, design and construction management. After graduating from Le Cordon Bleu at the Scottsdale Culinary Institute, Mr. Levine accepted a role as Executive Chef for a newly developed restaurant concept. He managed all aspects of the opening from menu development to establishing operating procedures, hiring and training the staff, and designing the kitchen. He stayed on board to run the daily operations for the next two years before making the transition to foodservice consulting.

Mr. Levine then joined Cini Little International, a foodservice consulting and design firm. During his tenure, he designed commercial kitchens for restaurants, hotels, resorts, colleges/universities, stadiums/arenas, museums, employee dining facilities, private clubs, and hospitals, both domestically and internationally. After five years in this role, Mr. Levine founded FoodService Advocates LLC, a consulting company combining his experiences as a chef and facility design, specializing in achieving highly efficient operations through innovative design solutions and business process reengineering. His unique background allows him to present creative solutions resulting in meaningful change for his clients thus improving their operation and financial performance.

Current Role
As Corporate Director of Food and Beverage at PMHS, Mr. Levine is responsible for all aspects of planning, design, concept development and daily operations at each of the company’s managed hotels. His attention to detail plays an important role in his ability to keep the concepts fresh and stay ahead of trends to constantly exceed guests’ expectations. In this operational role, Mr. Levine is responsible for assembling a successful management team at each property. He creates and upholds the highest possible standards and leads the various teams through extensive training and daily guidance. With his culinary background, he works closely with the Chefs facilitating menu development and ensuring creative and unique flavors.

Mr. Levine continues to design kitchens and outlets for the hotels he manages. To this extent, he ensures proper flow of foodservice operations and ensures the equipment and layout is optimal for each respective concept. Mr. Levine contributes to the construction management team and is responsible for bidding and procurement and managing contractors through the completion of each project.

Mr. Levine has a B.A. in Business Administration (BSBA) from Washington University, St. Louis, MO. He holds an Associates Degree in Culinary Arts and Restaurant Management from Le Cordon Bleu at the Scottsdale Culinary Institute in Scottsdale, Arizona. Further, he attained his Master of Business Administration (MBA) from the George Washington University in Washington, DC.