Page 11 - Mississippi/Louisiana Gaming News - Summer, 2021
P. 11

 Moving Ahead
F&B leadership team announced at Scarlet Pearl
D’IBERVILLE — Scarlet Pearl Casino Resort has announced a new food and beverage leadership team that includes industry veteran
Margaritaville Casino in Biloxi, was most recently general manager of Marshall Steakhouse in Holly Springs,
Mississippi. He has more than 20 years of experience in restaurant and hospitality management.
Thompson formerly worked in food and beverage training management at Beau Rivage in Biloxi. She started her career at Hard Rock Biloxi, and has 19 years of experience with 13 years in leadership roles.
Prior to coming to Scarlet Pearl, Westner worked as senior service manager at Saltgrass Steakhouse in
Biloxi. He spent 10 years at IP Casino Resort Spa, and has 16 years of experience in F&B operations.
James joined Scarlet Pearl in 2016. Her experience includes being part of the opening team at Sal & Mookie’s in Biloxi, leading the bakery team at Beau Rivage and helping to open the Borgata Hotel Casino & Spa in Atlantic City. She has more than 20 years of baking experience.
   Ryan Hayes as
director of food and
beverage. Also new
to the team are
John McCusker,
manager, Scarlet’s
Steak and Seafood;
Rachel Thompson,
beverage manager;
Zackary Westner,
manager, Under
the Oak Café; and Melissa James, executive pastry chef.
Hayes has 20 years of experience
in F&B operations, including previous positions as executive chef tournant at Beau Rivage, executive chef at Golden Nugget Biloxi, and F&B director for Margaritaville Casino Biloxi.
McCusker, who has previously held restaurant management positions with Beau Rivage, Hard Rock and
John McCusker
Zackary Westner
Rachel Thompson
Melissa James
    Ryan Hayes
   The team will report to Dennis Pearse, vice president of hotel, food and beverage.

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