The Townsend Hotel, a luxury hotel in Birmingham, has added three new managers to its operating team. They are: Daniel Colangelo as food and beverage manager, Ana-Lisa Cervantez as banquet manager, and Kori Reeves as assistant front office manager.
Colangelo, who has more than 10-year working in restaurants, is responsible for the daily operations of the Rugby Grille, The Townsend’s award-winning fine dining restaurant. Previously, Colangelo served as operations manager at Eddie Merlot’s in Bloomfield Hills. Before that, he worked as assistant general manager of Buca Di Beppo in Utica, and was assistant manager at Morton’s The Steakhouse in Southfield. He is a member of the National Restaurant Association.
Colangelo, of Waterford, earned dual associate degrees from Oakland Community College in liberal arts and criminal justice.
As banquet manager, Cervantez brings more than 10 years of hospitality experience and is responsible for executing many of the luxury property’s volume of meetings and special events.
Previously, Cervantez, a native of Albuquerque, N.M., worked as the food and beverage manager for Westin Kierland Resort and Spa in Scottsdale, Ariz.
Cervantez, of Bloomfield Hills, attended New Mexico State University studying nutritional sciences and chemistry.
Reeves, as assistant front office manager, is responsible for assisting with training, development, and leadership of the property’s front office and concierge staff and bellmen. Reeves previously spent nearly 10 years spent with Marriott Hotels. Her most recent role was as assistant rooms operations manager for the Detroit Marriott at the Renaissance Center.
Reeves, of Warren, is currently attending Macomb Community College.
