The Stevens Point Holiday Inn-Holidome has named two men to key hotel positions.
Director of Food and Beverages Bruce Conard and Executive Chef David R. Hamm Jr. were recently named to their positions.
Conard says the hotel and convention facility plans to be creative and service-minded with its guests and patrons. He said the Holiday Inn-Holidome is committed to re-establishing the inn's tradition of strong community links.
"We want to be connected to the local community," he said. "We want to offer good food and good entertainment at good prices," he says.
Both Conard and Hamm have extensive backgrounds in the lodging and food and beverage business.
Conard comes to Stevens Point from Omni and Sheraton hotels in West Palm Beach, Fla., where he was food and beverage director for both hotels. He also was previously food and beverage director at Wellington Country Club in Wellington, Fla., and was assistant food and beverage director at Westin Rio Mar Resort de Country Club in Puerto Rico. He has also worked for the Hyatt Corp. in several capacities.
Born and raised in Green Bay, Conard moved to central Wisconsin to be closer to his family.
Executive Chef Hamm held a similiar position with The Keg Restaurant Group in Joliet, Ill. Before that he was executive sous chef on Harrah's Riverboat Casino in Joliet. He was also co-owner and chef at Zigmund's At the Park in Chicago.
"David Hamm has been all over the country and learned from some of the best people in the business," Conard says. "Chicago is a mecca for food and beverage, and he understands good food. If it's hot food, it's served hot, and if it's cold, it's served cold, and in good portions."
Among new offerings at the Holiday Inn-Holidome will be a Wednesday evening buffet featuring five types of pasta made to order by the executive chef.