Lou Febus

Multi-unit hospitality executive with 20+ years of leadership experience overseeing luxury hotels, airport lounges, food & beverage operations, and large-scale hospitality portfolios. Proven success leading operations exceeding $30M in annual revenue, managing teams of 450+ associates, and driving measurable improvements in guest satisfaction, operational efficiency, profitability, and business growth. Recognized for building high-performing leadership teams, strengthening client partnerships, executing successful openings and acquisitions, and delivering exceptional guest experiences across luxury hospitality brands including Delta Sky Club, Marriott, Hilton, Hyatt, IHG, Relais & Châteaux, and St.

Regis.

General Manager - Chartwells Higher Ed (Compass)

(2025-11)

• Provide Leadership for Monroe University's Food and Beverage Operations across Campus.
• Provide leadership and coaching to Supervisors, Executive Chefs, and Line level staff at New Rochelle Location.
• Successfully supported business integration, and operations that accelerated growth.
• Drive operational consistency, financial performance, labor management, and client satisfaction across campus.

Area Director of Operations - SodexoMagic

(2023-01 - 2025-10)

Provide executive leadership for one of SodexoMagic's largest regional hospitality portfolios supporting Delta Sky Club operations across major U.S. airports.

• Lead operations across 5 airport lounge locations
• Oversee $30M+ annual revenue
• Manage 450+ employees
• Executive oversight for JFK, LGA, EWR operations
• Primary executive contact for 3 client partnerships and Delta Sky Club leadership
• Increased top-line revenue by 10% year-over-year through lounge expansion initiatives and enhanced food & beverage activations.
• Improved customer satisfaction scores by 12% year-over-year through operational excellence and enhanced guest experience strategies.
• Provide executive leadership and coaching to General Managers, Executive Chefs, and HR Managers across multiple locations.
• Successfully supported acquisitions, new business integration, and pre-opening operations that accelerated area growth.
• Drive operational consistency, financial performance, labor management, and client satisfaction across multiple high-volume locations.

Area General Manager - Private Hospitality Group - New York, Chicago, Denver, Miami

(2019-12 - 2022-06)

Directed multi-state food & beverage operations supporting luxury hotel partners throughout New York, Chicago, Denver, and Miami.

• Managed a hospitality portfolio generating $25M+ annual revenue.
• Led and developed eight direct reports overseeing more than 300 associates.
• Monitored operational KPIs including financial performance, guest satisfaction, labor management, and brand compliance.
• Collaborated with Marriott, Hilton, Hyatt, and IHG leadership to standardize operational procedures and improve performance.
• Partnered with nationally recognized chefs to successfully launch branded restaurant concepts.
• Directed the successful opening of seven hospitality locations across multiple U.S. markets.

Director of Food & Beverage (Executive Committee) - InterContinental Hotels Group (IHG)

(2018-02 - 2019-12)

Directed all food & beverage operations across two hotel properties while serving as a member of the Executive Committee.

• Developed strategic food & beverage initiatives aligned with corporate brand standards.
• Partnered with executive leadership to maximize banquet, catering, sales, marketing, and revenue performance.
• Improved operational efficiency while maintaining exceptional guest satisfaction.
• Oversaw budgeting, forecasting, staffing, and operational planning.

Director of Food & Beverage - Marmara Collection

Director of Food & Beverage - The Surrey, Relais & Châteaux

Director of Catering - The Surrey, Relais & Châteaux

Food & Beverage Manager - The St. Regis New York

Executive Steward - The St. Regis New York

Restaurant General Manager - Loews Regency Hotel