John Cannizzaro John Cannizzaro

John Cannizzaro accepts the position of director of catering for the South Point Hotel in Las Vegas. He brings 10-plus years of senior level experience working in the dining and catering industry. Some of his most recent positions were held at Tropicana Las Vegas as services manager, and catering manager at ARIA Resort and Casino. Cannizzaro will oversee all catering operations, audio-visual operations, budgets, and large events.


Don JacintoDon Jacinto

Don Jacinto was appointed to the role of director of brand at Journal Hotels. He will serve as general manager for both The Hollywood Roosevelt in Los Angeles and Hotel G in San Francisco. Jacinto previously served as general manager at The New York EDITION, and managing director at Row NYC.  He has 15 years of experience in managing luxury hotels, and has obtained his Bachelor of the Arts degree in Philosophy and English Literature from the College of Charleston.


Jamie LemonJamie Lemon

Rancho Bernardo Inn names Jamie Lemon as general manager of the luxury golf resort and spa in Northern San Diego. He has 20 years of experience in the hospitality industry and managed multiple award-winning properties, including Amid Rolling Hills Resort and Rancho Bernardo Inn Golf Course. He will join the Rancho Bernardo team from his previous position at Loews Hotels & Resorts.


Rene McCoyRene McCoy

Rene McCoy will join the Montego Bay Convention Centre as national sales manager for both the North American Associations and corporate markets sales segment. McCoy haspreviously over 20 years of experience in the meetings and events industry. She will maintain current clients and bring new business and conventions to the venue.


Guillermo Veloso Guillermo Veloso

Ocean Place Resort and Spa appointed Guillermo Veloso executive chef. He will bring over 35 years of experience, and his own unique style influenced by his Latin childhood, and centered around traditional dishes with a family focus. He has been recognized by many well established culinary organizations, such as Chefs of the South and Food Network as inspiring, and his passion for food promises delight in every dish.



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