Lukus Grace Email & Phone Number

Charleston, South Carolina, United States

• The Cooper will be downtown Charleston’s only luxury waterfront hotel. Overlooking the Cooper River, the 225-room hotel draws its design inspiration from its French Quarter surroundings. Opening in late 2025.
• Founded in 2021, Beemok Hospitality Collection (BHC) is a Charleston, SC-based hospitality company whose sole purpose is to create meaningful ways for people to connect and share extraordinary experiences. With a focus.

Atlanta, Georgia, United States

As the General Manager for Thompson Buckhead I oversee all areas of the hotel including Sales, Marketing, Finance, Revenue, Human Resources, Engineering, Security, Food/Beverage and Rooms Operations. My role also leads owner, corporate and community relations. The property, which opened in December of 2021 is a 150,000 square foot hotel and was built for.

Los Angeles, California

I was the Hotel Manager for Dorchester Collection at the storied Hotel Bel Air, in the exclusive Bel Air neighborhood of Los Angeles, California. In this position I oversaw all Room and Food and Beverage operations. This included financials of $47 Million, staffing of 325 and supervising overall guest experience. This position allowed me to engage directly.

Atlanta, Georgia

Over this two-year period, I worked as the Food & Beverage Director at the St. Regis Atlanta. During my tenure the property was recognized as the number one hotel in Atlanta by U.S. News (2016). In my position I was responsible for a $14million Food and Beverage operation consisting of restaurant, bar, pool, ice rink, in-room dining, banquets and catering..

Washington D.C. Metro Area

Following my time in Singapore, I moved to the Capella Hotel Group corporate office, where I assisted the Executive Vice President of Food & Beverage & Spa. In this position I worked with various Capella Hotel Group properties in budget creation and promotional planning. Correspondingly, I assisted with opening planning of upcoming Capella Hotel Group.

Singapore

During my tenure at Capella Singapore, I oversaw operations for the different Food & Beverage outlets, including the 130-seat all-day dining restaurant, 80 seat fine-dining Cantonese restaurant, 80 seat Cuban bar, In-room dining and a $10million banquet operation. For four months I acted as Interim Food & Beverage Director, in charge of the entire.

Greater Chicago Area

As Food & Beverage Manager I oversaw a 127 seat Modern American Tavern, 10,000 square feet of banquet space and Room Service for 357 rooms. Additionally, I served as a member of the Executive Committee, which works to further the vision and mission of the property. My duties include day-to-day management of outlets, management of P&L, creation of the 2013.

This was a superior lounge catering to the elite of Hollywood nightlife. This position required me to oversee all areas of operation and included managing employees, working with an accountant and bookkeeper on financials, maintaining inventory, creating promotions and developing community relations. In this position I reported to 4 managing partners and.

As Managing Director, I supervised the non-profit theatre company’s Communications Director, Membership Coordinator, bookkeeper, accountant and a broad range of volunteers. I was responsible for annual budget development and monitoring, financial reporting, and earned revenue and was the staff liaison to the Finance Committee of the Board of Directors. In.

Bachelor Of Science, Business Administration: Concentration In Marketing And Specialization In International Business

Activities and Societies: Valedictorian for HEOP (Higher Education Opportunity Program), CEO Breakfast Club, GLOBE

Education record

Activities and Societies: Football, peer mediation, lacrosse, track, student government