Appointed Director of Operations
At Omni Bedford Springs - PA, USA
A hospitality veteran with more than 20 years of industry experience and a proven track
record of success in providing superior guest services while exceeding business objectives,
Paul Sherlock oversees all operations at the historic luxury hideaway, including food and
beverage operations at all on-site dining outlets and in-room dining. Sherlock joined Omni
Bedford Springs Resort & Spa following turns as director of food and beverage at L'Auberge
Casino Resort at Lake Charles in Louisiana and Ameristar Casino Hotel in Kansas City, Mo.
Previously, he held management positions including vice president of food and beverage for
Noble House Hotels & Resorts, as well as director of food and beverage and director of
operations for the company's La Playa Beach & Golf Resort outpost in Naples, Fla. He was
also director of food and beverage at the Lodge at Pebble Beach, which hosted the 2000 U.S.
Open. There he gained experience with large-scale catering and player services for PGA Tour
Tournaments and elite private club operations.
Sherlock continued to garner experience while working as assistant director of food and
beverage at the Peabody Memphis for three years. He joined the Omni Hotels & Resorts
family in 1987 as assistant executive steward. Prior to arriving in the U.S., Sherlock held
managerial and culinary positions in England, Spain, France and his home country of Northern
Sherlock earned a Bachelor of Arts degree in catering and hotel operations and a diploma in
hotel industrial services from the University of Ulster at Jordanstown, Northern Ireland.