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Rim Hospitality Appoints VP/Special Projects and VP/F&B

Thursday May 9th, 2013 - 9:39AM

NEWPORT BEACH, CA—Rim Hospitality has made two key appointments: Tony Bruno as VP/special projects and Al Ferrone as VP/food and beverage.

Bruno has nearly 25 years of experience in the hospitality industry. Currently, he is serving as general manager for the Sheraton Park Hotel at the Anaheim Resort, a Rim Hospitality portfolio property. Prior to that, he spent 25 years with the Disneyland Resort properties in California, most recently serving for nine years as VP/hotels & Downtown Disney. He was responsible for leading and executing strategic operations for numerous properties and initiatives, special events and VIP services. Bruno also worked with the Worthington Hotel in Fort Worth, TX, and Marriott’s Rancho Las Palmas Resort in Rancho Mirage, CA.
Ferrone is responsible for developing restaurant concepts; overseeing training, menu planning and purchasing programs; creating special promotions; executing strategic marketing concepts; and managing the overall F&B operations for multiple Rim Hospitality properties.
He most recently served as corporate VP/hospitality, ESS division for Caesars Entertainment Corp., where he was responsible for overall non-gaming areas of operations for 40 properties. He played a significant role in the hotel and food and beverage strategies for Caesars Palace, Harrah’s, Horseshoe Hotel & Casino, Bally’s, Paris Hollywood, Rio, Showboat, Grand Biloxi and The Flamingo hotels in Las Vegas. Additionally, Ferrone was responsible for programming and designing new projects including, Horseshoe Cleveland, Horseshoe Cincinnati, Caesar’s Palace Boston, Harrah’s Baltimore, and the renovation of Bill’s Las Vegas.
Prior to working with Caesars Entertainment Corp., Ferrone was the principal of AFHS Food and Beverage Business Solutions, LLC, where he provided consulting services to hotel, restaurant and related industries. Ferrone previously spent 20 years with Hilton Hotels Corp. in F&B senior management positions. He also held a number of senior-level F&B positions at hotels including, The Waldorf-Astoria New York, Le Parker Meridien and New York Marriott Marquis.