Himmel Hospitality Names New Senior VP of Operations
Michael A. Seznec has joined Boston-based Himmel Hospitality Group (HHG) as senior vice president of Operations as of June 2015. In this role, Seznec will oversee all facets of the operations pertaining to the group’s three New England properties, including Back Bay-institution Grill 23 & Bar, Cambridge culinary icon Harvest Restaurant, and Post 390—an urban tavern and the group’s newest property. He will also work in partnership with senior management leading the day-to-day operations and setting the overall agenda for the business.
“We look forward to the opportunity to work with Michael to enhance our strong existing operations and help set up our business for growth within and around Boston,” says Chris Himmel, executive vice president of Himmel Hospitality Group. “It’s an exciting time for Himmel Hospitality Group and we are thrilled to have Michael, an incredibly accomplished multi-unit fine dining operator with over 25 years of experience in the hospitality industry, join our team. We are committed to continuing to raise the bar when it comes to hospitality, culinary experiences and quality, and are excited to have Michael on board to lend his expertise.”
Seznec’s strong foundation in operations, customer service, and food and beverage from Cornell University has only been strengthened throughout his career as he spent time with esteemed organizations such as Hilton Hotels, Disney Corporation, and Union Square Hospitality in New York City, New York, where he served as General Manager of Union Square Cafe. He joins Himmel Hospitality Group after most recently spending a number of years working as Regional General Manager for 13 Rosa Mexicano properties.
"I’m excited for what’s ahead with Himmel Hospitality Group and its restaurants,” Seznec says. “All three are already great restaurants and we’re going to make them even better. With the goal of solidifying the way we do things as a group and working to make today better than yesterday, I am very lucky to be able to work with a great group of people who truly love and know what they’re doing.”