Wise joins Marcus Hotels & Resorts in F&B role

Owner/operator Marcus Hotels & Resorts, a division of The Marcus Corporation, has appointed restaurateur John Wise to VP, food and beverage.

Wise will oversee all hotel-catered events and more than 40 signature restaurants, bars and lounges across the company’s 16 properties. He reports to Andrew Flack, chief commercial officer, Marcus Hotels & Resorts.

“Within our portfolio, our restaurants are distinctive community destinations, not just hotel amenities,” said Flack. “Through our imaginative restaurants, cafes, bars and event catering, guests and locals encounter compelling, award-winning culinary experiences during their visit. In John, we are adding a proven and innovative restaurateur who has the creativity, energy and experience to elevate our food and beverage program and build an independent restaurant and bar culture.”

Wise spent more than 27 years with Bartolotta Restaurants in Milwaukee, where for more than two decades he served as director of operations and managing partner of the company’s multi-restaurant operations. His leadership responsibilities included the recruitment and retention of service professionals, overseeing hundreds of annual catering and special events, new concept development and special partnerships.

Prior to joining Bartolotta Restaurants, he spent 13 years with national restaurant group Lettuce Entertain You in Chicago, including serving as director of catering. Throughout his career, Wise has opened more than 30 restaurants, built extensive relationships with some of the finest wineries in the world and hosted hundreds of events with dignitaries, celebrities, professional athletes and elected officials, according to the company.

“During my career, I have had incredible opportunities to work with signature restaurants that span fine dining to casual concepts, nationally recognized brands and one-of-a-kind experiences,” said Wise. “At Marcus Hotels & Resorts, the restaurants and bars are interwoven within incredibly creative, distinctive food scenes. I am excited to begin working with our teams to continuously innovate our current offerings and explore opportunities to serve our guests and communities in ways that are new and different.”