The hospitality industry continues to evolve, and strategic leadership appointments are crucial for maintaining competitive advantage in today's dynamic food and beverage landscape. The historic Amway Grand Plaza in Grand Rapids, Michigan, has just made three pivotal moves that signal a new era of culinary excellence and operational innovation.
AHC Hospitality, the Grand Rapids-headquartered management company overseeing more than 15 hotels and 30 restaurants, has announced a comprehensive restructuring of the Amway Grand Plaza's food and beverage leadership team. These strategic appointments and internal promotions represent more than just personnel changes: they're a deliberate investment in the future of hospitality excellence in the Midwest.
Elevating Culinary Standards with Strategic Leadership
The three key appointments include Pete Jones as Director of Food & Beverage, Ricky Lund's promotion to Executive Chef, and Jill Martir's elevation to Assistant Director of Food & Beverage. Together, this leadership trio brings over 70 years of combined industry experience to manage the property's nine diverse dining venues and expansive catering operations.
"At the Amway Grand Plaza, dining is more than a meal; it's an experience that connects our guests to the culture, flavors, and community of Grand Rapids," explains Ross Bartlett, General Manager of the Amway Grand Plaza. "Pete, Ricky, and Jill each bring distinctive expertise and a shared passion for culinary innovation and front-of-house specialization that will carry forward the Amway Grand Plaza's legacy of exceptional hospitality in Michigan."
Pete Jones: International Expertise Meets Midwest Hospitality
Pete Jones arrives at the Amway Grand Plaza with an impressive portfolio of international hospitality experience spanning over two decades. His appointment as Director of Food & Beverage represents a significant investment in bringing world-class operational standards to the property's extensive dining portfolio.
Jones' career trajectory reads like a masterclass in luxury hospitality management. His leadership roles have included serving as Director of Food & Beverage at prestigious properties including The Royal Sonesta and The Ritz-Carlton in New Orleans, Silversands Grenada, and Park Hyatt St. Kitts. This international experience across Forbes Five-Star and AAA Five-Diamond luxury hotels provides him with a unique perspective on operational excellence and guest experience innovation.
The scope of Jones' new responsibilities is substantial. He will oversee nine bars and restaurants, coordinate banquet operations, and drive strategic innovation across all food and beverage touchpoints. His proven track record of successfully managing multi-million-dollar F&B programs and high-profile events positions him perfectly to enhance both guest satisfaction and operational profitability.
Jones' educational credentials further underscore his commitment to hospitality excellence. As a dual U.K. and U.S. citizen, he holds a Bachelor of Science in Business Administration from St. Mary's College (UK), has studied Hospitality Management at Cornell University, and maintains Level One Sommelier certification through the Guild of Master Sommeliers. This combination of formal education and practical experience creates a solid foundation for strategic food and beverage management.
Chef Ricky Lund: Local Roots, Culinary Innovation
The promotion of Chef Ricky Lund to Executive Chef represents both continuity and evolution for the Amway Grand Plaza's culinary program. As a Michigan native with deep connections to local agricultural networks, Lund brings an authentic understanding of regional flavors and seasonal ingredients that will define the property's culinary identity.
Lund's philosophy centers on sustainable dining practices and collaborative relationships with local farmers and vendors. This approach aligns perfectly with current food and beverage trends emphasizing farm-to-table dining and environmental responsibility. His commitment to showcasing Michigan's finest products at their peak freshness and quality will anchor both restaurant menus and custom banquet offerings in authentic seasonality.
During his tenure as Executive Sous Chef, Lund demonstrated exceptional leadership in transforming the hotel's culinary programs. His contributions to menu innovation, operational improvements, and guest experience enhancement have prepared him for the expanded responsibilities of the Executive Chef position. This internal promotion also reflects AHC Hospitality's commitment to developing talent from within their organization.
Lund's professional journey includes formal training at the Culinary Institute of Michigan after initially studying Nuclear Medicine at Ferris State University. His diverse educational background demonstrates adaptability and intellectual curiosity: qualities essential for executive-level culinary leadership. Previous executive chef roles at celebrated Midwest establishments, including the Railside Golf Club in Byron Center, Michigan, and the Ridge Hotel in Lake Geneva, Wisconsin, have provided him with comprehensive experience in upscale dining operations.
Jill Martir: Operational Excellence Through Experience
Jill Martir's promotion to Assistant Director of Food & Beverage caps a remarkable six-year journey at the Amway Grand Plaza. Her elevation from restaurant management to executive-level operations represents the kind of career progression that demonstrates both personal excellence and organizational commitment to internal development.
Martir's most recent role as General Manager of Ruth's Chris Steak House and Lumber Baron Bar provided her with comprehensive experience in high-end restaurant operations. Her responsibilities encompassed scheduling, staff management, inventory and cost control, budgeting, private dining sales, and day-to-day operational oversight: skills directly transferable to her expanded role.
With over 30 years of industry experience, Martir brings institutional knowledge and operational wisdom that will prove invaluable in managing the daily operations of nine dining outlets and extensive banquet programs. Her deep understanding of service standards, team development, and guest expectations will be crucial in maintaining consistency across such a diverse dining portfolio.
The promotion also highlights the importance of operational continuity in hospitality management. Martir's familiarity with the property, its systems, and its culture provides stability during a period of leadership transition, ensuring that guest experiences remain seamless while new initiatives are implemented.
Impact on Dining Operations and Guest Experience
This leadership restructuring positions the Amway Grand Plaza to capitalize on emerging food and beverage trends while maintaining the operational excellence expected of a Curio Collection by Hilton property. The diverse dining portfolio under their management includes rooftop Spanish restaurant MDRD, speakeasy IDC, the sophisticated Rendezvous lounge, The Lumber Baron Bar, Ruth's Chris Steak House, and The Kitchen by Wolfgang Puck with its riverfront terrace.
Each venue presents unique operational challenges and opportunities. The leadership team's combined expertise in luxury service standards, local sourcing, and innovative programming will be essential in differentiating these concepts in Grand Rapids' competitive dining market.
Beyond individual restaurant operations, the team will oversee catering services for the adjacent DeVos Place Convention Center, managing more than 162,000 square feet of event space. This responsibility reinforces the property's position as Michigan's premier destination for meetings and events, requiring seamless coordination between culinary operations and large-scale event management.
Looking Ahead: 2025 Activations and Community Programming
The leadership appointments set the stage for an ambitious 2025 programming calendar focused on community engagement and dining innovation. Planned activations will leverage the diverse skill sets and experiences of the new team while strengthening connections to the Grand Rapids community.
These initiatives align with broader food and beverage industry trends emphasizing local partnerships, seasonal programming, and experiential dining. The team's combined expertise in luxury service standards, sustainable sourcing, and operational efficiency positions them to deliver programming that resonates with both hotel guests and local diners.
The integration of Jones' international perspective, Lund's local agricultural connections, and Martir's operational expertise creates opportunities for unique collaborative programming that showcases both global culinary trends and Michigan's agricultural abundance.
AHC Hospitality: A Platform for Excellence
AHC Hospitality's portfolio approach to hotel and restaurant management provides the Amway Grand Plaza's new leadership team with significant resources and support systems. As a management company specializing in customized hospitality solutions, AHC works with major brands including Marriott International, Hilton Hotels & Resorts, Preferred Hotels & Resorts, Hyatt Hotel Corporation, Wolfgang Puck Worldwide, and Ruth's Hospitality Group.
This diverse brand portfolio provides opportunities for cross-pollination of best practices and operational innovations. The leadership team can leverage successful strategies from other properties while adapting them to the unique characteristics of the Amway Grand Plaza and the Grand Rapids market.
AHC's focus on identifying and implementing operational and revenue-generating efficiencies aligns perfectly with current industry challenges around labor costs, supply chain management, and evolving guest expectations. The new leadership team is well-positioned to drive both operational excellence and financial performance.
The appointments at Amway Grand Plaza reflect broader trends in hospitality management toward strategic leadership development and operational specialization. As the food and beverage industry continues to evolve, properties that invest in experienced, passionate leadership teams are better positioned to navigate challenges and capitalize on opportunities.
For hospitality professionals considering career advancement, these appointments demonstrate the value of diverse experience, continuous learning, and commitment to operational excellence. The success of this leadership team will provide insights for other properties facing similar operational challenges and opportunities.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
