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Marcus Hotels & Resorts Promotes Ed Carrella to Corp. Dir. of Restaurants

Monday February 3rd, 2014 - 9:55AM


Edward Carrella is the new corporate director of restaurants for Marcus Hotels & Resorts.
MILWAUKEE—Marcus Hotels & Resorts, a division of The Marcus Corp., made leadership changes at its Mason Street Grill restaurant at its hotel here downtown.
Ed Carrella, former general manager of Mason Street Grill, was promoted to corporate director of restaurants for Marcus Hotels & Resorts. He will oversee day-to-day operations of all food and beverage outlets throughout the company’s 18-hotel portfolio, with a focus on the ChopHouse and Miller Time Pub & Grill brands, as well as Mason Street Grill. In addition, he will assist in budgeting and menu conception.

During his three years as general manager of Mason Street Grill, he was responsible for increasing revenues by 10% and increasing profits by 50%, according to the company

Carrella previously served as general manager of Sullivan’s Steakhouse, assistant general manager of Grand Lux Café, director of restaurant operations at House of Blues and assistant general manager of Lettuce Entertain You Enterprises.

“[Carrella's] extensive background in restaurants, knowledge of food and beverage and his commitment to quality and training will help him to be very effective in his new role,” stated Peggy Williams-Smith, corporate VP/food and beverage for Marcus Hotels & Resorts.

Marcus Hotels & Resorts also named Eric Grimm the new general manager of Mason Street Grill and Cristina Gliatis as assistant general manager of the restaurant.

Grimm joins Marcus Hotels & Resorts with an extensive background in food and beverage, most recently serving as assistant general manager of Coopers Hawk Winery and Restaurant in Brookfield, WI, responsible for all front-of-restaurant operations and day-to-day management. 

Gliatis most recently served as manager of Brisco County Wood Grill in Menomonee Falls, WI, where she was responsible for overseeing marketing, sales, events and day-to-day management of a staff of 30.