Springboard Hospitality, a hospitality management company with 48 independent hotels in metropolitan and leisure destination markets across 14 states, has named John Mootz its first-ever corporate director, food and beverage.

In this new role, Mootz works closely with individual property general managers, executive chefs and food and beverage teams across the portfolio to concept new venues, expand culinary offerings and enhance overall dining experiences.

Ben Rafter, CEO, Springboard Hospitality, said, “Mootz brings a wealth of knowledge from his prior role at Puccini Group and a respectable reputation in the industry, and I’m eager to watch him lead our team to a new level of creative food and beverage offerings.”

Mootz has more than 20 years of executive experience in the foodservice and hospitality industry, having served as the VP, operations at Puccini Group, where he spearheaded projects nationwide with major hotel groups and investment companies, including Kimpton Hotels, Fremont Realty Capital, Trinity Hotel Investors and The Colonial Williamsburg Foundation. He served in an asset management role for Colonial Williamsburg’s $32.5-million food & beverage operation.

“I am thrilled to return to Springboard Hospitality and work with an array of boutique lifestyle hotels across the country,” said Mootz. “My path first crossed with Springboard’s back in 2019, when I immediately felt a strong connection to the brand. I look forward to enhancing the existing programming, along with advancing new and inventive restaurants and bars.”

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