Travis Blaney Email & Phone Number

Born and raised in Ohio, I began my career in hospitality with Hilton Hotels while studying cultural anthropology at the University of Pittsburgh. I worked with Hilton for three years, overseeing Room Service and Beverage operations. In 2003, I relocated to Leesburg, Virginia, joining Benchmark Hospitality International at Lansdowne Resort. In my three years at Lansdowne, I oversaw two restaurants before opening the food and beverage operation for the resort’s private golf club expansion. In 2006, I assisted in opening French Lick Resort Casino and the West Baden Springs Hotel in Indiana as Director of Restaurants. I was appointed to the position of Project Food and Beverage Manager for Benchmark Hospitality in 2007 and participated in the opening of Bedford Springs Resort in Pennsylvania and Naples Bay Resort in Florida. I joined Cheyenne Mountain Resort May of 2008 as interim Director of Food and Beverage and accepted the position permanently in October of 2008. I served as part of Benchmark Hospitality’s Field Staff Support team for food and beverage, with responsibility for sister properties in Florida, Texas, West Virginia and California.I currently provide interim leadership and consultation services to organizations within the hospitality industry, including destination resorts, private clubs and independent restaurants. Specialties: I pride myself on being a generalist not just within food & beverage, but in hospitality as a whole. However, I have a strong background in property openings, operational review and refinement, staff development, cost control and hospitality technologies.

Listed skills include Hotels, Hospitality, Food And Beverage, Hospitality Management, and 42 others.

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  University Of Pittsburgh

  Anthropology