David Morgan of Omni Dallas Hotel - Biography

Being responsible for the quality, service, and profitability of 161 restaurants, 76 bars, and 11 independent prime steakhouses might seem overwhelming to some. But if you’re David Morgan, it’s all in a day’s work. Vice president of food and beverage at Omni Hotels & Resorts, Morgan oversees a vast portfolio of outlets without breaking (much of) a sweat. In fact, since taking on the role in 2010, Morgan has increased “same store” revenues and food and beverage profits for three consecutive years, led brand-building and food and beverage initiatives, and has overseen recruitment, training and retention for 325 food and beverage managers.

It helps that Morgan brings more than 20 years of experience to the role. During his long career, he’s served as general manager of the Mondrian Scottsdale as well as the Omni Tucson National Resort and Spa; and hotel manager of Omni California Plaza in Los Angeles. Morgan may be an accomplished manager, but his goals aren’t simply logistical. In addition to creating an accredited culinary program with the Culinary Institute of America and providing strategic, operational, and marketing oversight to a $90 million comprehensive resort renovation and three convention center hotel openings, Morgan has established scalable programs that introduce fresh, local ingredients, and a healthy approach to eating.