Industry
Michael Beam
Managing Director
HVS Food & Beverage Services
Michael Beam is the Managing Director of HVS Food & Beverage Services - New York, a division of HVS International. In this role Beam provides management and consulting services for owners, operators and developers of food and beverage facilities. Prior to joining HVS, Beam developed deep professional skills including managing and developing hotel as well as freestanding/chain restaurant operations. Additionally, he has experience with all service styles, ranging from quick-service to fine dining. A Master’s degree in Hospitality Management from Cornell University, plus a Bachelor’s degree in Business Administration from the University of Michigan, have provided an exceptional foundation upon which he has based his hospitality career.
Beam started his professional career as an investment banker for Heller Financial, Inc.; however, he was drawn to the energy and excitement of the restaurant business. Beam’s first hospitality management position was with Chart House Enterprises, Inc. where he developed a solid foundation in restaurant operations. Later, as a Director of Food and Beverage Development for Bristol Hotels & Resorts in Dallas, TX, he put those skills to good use as he developed, tested, and launched a 4,000 square foot, multi-branded restaurant concept. It’s worth noting that he oversaw its successful establishment at multiple sites.
No stranger to the financial side of running a restaurant, Beam has consistently coaxed a significant rise in profits at all of the establishments where he’s worked. He presided over favorable upturns in sales and profits as a manager for Universal Studios, Inc. and later as a District Manager for Aramark Corporation. While achieving these remarkable results, Beam couldn’t resist the lure of joining Wegmans Food Markets, Inc. where he was responsible for developing a fine-dining restaurant concept.
Michael Beam has developed effective leadership skills along with strong strategic planning, operations management, business analyses, and communications abilities in both multi-unit and stand-alone operations. He has demonstrated success building new restaurants from visionary concepts to operating facilities, including developing operating procedures, recruiting and hiring staff, designing and implementing training, creating marketing plans, and developing budgets/forecasting. Beam’s range of experiences encompass:
- Hotels & Conference Centers
- Chain Restaurants
- Casual Dining
- Fine Dining
- Theme Parks
- Cafeteria
- Private Club
- Retail
Contact Information:
Industry Research & Affairs
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