F & BSeanRet-

Sean began his 20-year hospitality career as a front desk agent with the Sheraton Hotels of New York, a 2,400-room hotel complex in Times Square.  From there, he learned the foundations of hotel management in the roles of Housekeeping Manager, Food and Beverage Manager and Banquet Manager.

In 2002, Sean moved to the Millennium Broadway Hotel, where he spent three years as a Senior Conference Service Manager.  At the Millennium, his responsibilities included the managing the operation of a $22 million annual revenue-generating conference center and theatre.

In 2005, Sean returned to Starwood with the Sheraton New York Hotel as the Director of Event Service overseeing 55,000 square feet of meeting space.  During this time he became certified as a Six Sigma Green Belt and Behavioral Interviewer.  He was recognized for the “Rookie of the Year Award” in 2005 and “Perfection Award” in 2009.   In 2010, he was promoted to Director of Housekeeping and in 2012, became Director of Rooms.

Most recently, Sean moved to the Westin New York at Times Square as Hotel Manager.  In this role, he is responsible for all operating departments in the 873-room hotel.

Aside from his day-to-day responsibilities, Sean was also employed as a Banquet Certification Instructor for the New York Hotel Trades Council & Hotel Association of New York from 2001-2006, instructing in the art of banquet service.

Since 2005, Sean has been an active member of the Food and Beverage Association of America.  In 2007, he was elected to the Board of Directors as Secretary, where he served for two years.  He currently holds the position of First Vice President and also has served as the Gala Chairperson for the Food and Beverage Scholarship Foundation.  Additionally, Sean joined the Les Amis d’Escoffier Society of New York in 2008 and became a Board Member in 2009.