Stanford Court, San Francisco’s modern 393-room hotel poised atop famed Nob Hill, has announced the appointment of Tony Roumph to the position of director of operations. Roumph has almost 15 years of Bay Area hospitality experience, focusing on food and beverage management, boosting employee engagement and morale, and increasing productivity to affect the bottom line.
In his new role, he will manage the day-to-day operations of the property, overseeing all operations staff, food and beverage service, housekeeping, guest services and more.
“Tony’s well-rounded experience and proven expertise in managing all aspects of hotel operations will put Stanford Court at the head of the Bay Area hospitality experience for both employees and guests,” said Michael Baier, the hotel’s general manager.
Roumph began his Bay Area hospitality career in 2005 at the city’s Hotel Nikko as the food and beverage manager. He then moved to The Ritz Carlton, San Francisco to become the food and beverage, lobby lounge and banquet manager for two years. Roumph spent the past seven years at Parc 55 near Union Square in San Francisco. He spent his first two years at the property as the food and beverage manager, supervising 30 employees and the hotel’s bar and lounge, dinner service, and in-room dining. Roumph led the team in increasing dinner covers by 10 percent year after year. In January 2011, he took on the role of director of banquets, a position he held for a year and a half, in which he managed 32,000 square feet of event space and was instrumental in turning a profit for the food and beverage program for the first time.
He received the hotel’s Manager of the Year Award in 2013, and in February 2015 added the role of director of food and beverage to his responsibilities. Roumph is a graduate of San Jose State University, where he earned a bachelor’s degree in hospitality management.
