The Omni Bedford Springs Resort in the Allegheny Mountains of South Central Pennsylvania is proud to announce a new addition to its executive team and two promotions in its food and beverage department. Hospitality professionals John Hess, Chef David Noto and Kimberly McCombie each bring experience in developing and overseeing results-driven programs that create memorable experiences for guests.
John Hess, Director of Sales and Marketing
A talented sales professional with experience in leading a multitude of resorts along the east coast, John Hess joins Omni Bedford Springs Resort as director of sales and marketing. In this role, he’s tasked with overseeing the resort sales team and developing innovative strategies to increase revenues and drive business, with a focus on group clientele. Hess arrived from nearby Seven Springs Mountain Resort, where he was the director of sales for the past five years. In years prior, he held key sales management positions at properties in the mid-Atlantic, including director of sales at Snowshoe Mountain Ski Resort in Snowshoe, W.Va.; general manager/director of sales at Mariners Landing Resort and Conference Center in Huddleston, Va.; and director of sales at Wintergreen Resort in the Blue Ridge Mountains of Virginia.
Hess made his debut in hospitality sales in 2002 as the corporate sales manager of Omni Richmond Hotel in Richmond, Va. He earned a Bachelor of Arts in mass communications from St. Andrews Presbyterian College in Laurinburg, N.C., as well as a master’s degree in business administration from the University of Richmond. Committed to staying active and involved in industry and community affairs, Hess has previously served as mayor of the Rockwood Borough in Pennsylvania from 2013 to 2015, as well as a member of the Pennsylvania Association of Travel and Tourism Board from 2014 to 2015.
David Noto, Director of Food and Beverage
After originally joining the resort as executive chef in 2010 and proving to be both imaginative and skillful in his creative culinary mastery, Chef David Noto has been promoted to director of food and beverage. Bringing nearly two decades of high-end restaurant experience to the table, Chef Noto manages dining operations and procurement for six restaurants and food outlets at Omni Bedford Springs Resort, in addition to supervising room service, banqueting and special events. Prior to his time at the resort, Chef Noto spent seven years as executive chef of AAA Four Diamond-rated Hilton Dallas Lincoln Center.
Chef Noto has previously held senior positions at a wide array of other highly rated properties, including executive chef of the Petroleum Club in Fort Worth, Texas; executive sous chef of The Fairmont in San Francisco, Calif.; banquet chef at The Worthington Hotel in Fort Worth, Texas; and garde manger chef at The Omni Homestead Resort in Hot Springs, Va. He got his start at The Worthington Hotel back in 1991, later returning again in 1995.
In years past, Chef Noto was a culinary instructor at the Art Institute of Dallas from 2006 to 2010, teaching courses in American regional cuisine with Latin influences, classical cuisine and food purchasing. He graduated from the Culinary Institute of America in Hyde Park, N.Y., with an Associate of Arts in culinary arts in 1991.
Kimberly McCombie, Assistant Director of Food and Beverage
With a proven track record of increasing yearly sales, Kimberly McCombie has been promoted to assistant director of food and beverage at Omni Bedford Springs Resort. McCombie’s responsibilities will expand to include assisting Chef Noto in managing all culinary operations and overseeing the operation of six restaurants and food outlets, as well as room service, banqueting and special events.
McCombie came to the resort in 2014 after spending nearly 10 years at management-level positions for several Olive Garden restaurants in Pennsylvania and Maryland, where she supervised restaurant managers along with 80 team members and assisted in the execution and roll-out of new menu items for 10 restaurants. She climbed her way up to management level after originally joining Olive Garden as a server in 2001. McCombie attended Pennsylvania State University studying hotel, restaurant and institutional management.
