RGH Hospitality, the hotel management subsidiary of Roedel Companies, named Jason Jette as director of food and beverage. In this role, Jette will oversee all food and beverage teams operating within the RGH Hospitality hotel portfolio. Jette will be directly responsible for revenue generation and operating expenses, while maintaining a consistent focus on culture, guest satisfaction and product quality at each property.
Prior to this position, Jette served as executive chef at The Hilton Garden Inn Manchester Downtown which is also managed by RGH Hospitality. During his tenure, Jette was responsible for meeting the high quality standards for all food preparation, production and control for food outlets and banquet facilities. Jette was also in charge of hiring, training, scheduling as well as overseeing the preparation, cooking and presentation of food at the Hilton Garden Inn.
Jette received his associate degree in Culinary Arts from Southern New Hampshire University in 2008. He is a recipient of the 2013 American Culinary Federation's Chef of the Year Award, an accolade that recognizes an individual who has demonstrated the highest standard of culinary skills, advanced the cuisine of America and has given back to the profession through the development of students and apprentices.
"It has been extremely rewarding watching Jason develop professionally and grow personally at the Hilton Garden Inn," said Glenn Hardman, president of RGH Hospitality. "His extensive experience, passion for cooking and strong leadership skills will benefit the entire company."