Leadership

Chapter Presidents

The industry professionals that comprise FRLA’s chapter presidents are dedicated individuals who serve not only their customers and employees, but also serve as leadership to the industry. FRLA is proud of our leadership, and we rely on their expertise and experience to chart the course for the Association on the local and state level. We asked our chapter presidents: “Why are you involved in FRLA?”

BAY Paul Schreiner Managing Partner, Texas Roadhouse

“Whether it’s providing a powerful voice for the hospitality industry in our Legislature, supporting our citizens through disaster relief or advocating for the 1.5 million Floridians who support their families with careers in the hospitality industry, FRLA is there. I am proud to be a member of an organization whose mission, at its core, is people.”

BROWARD Kara Lundgren General Manager, Circ Hotel

“FRLA is important to me because it provides a platform for all areas of the tourism industry to work together. Whether we are working on legislative issues or in our education system creating our next generation of leaders, we all work together. It is so great to be a part of an organization that really ‘walks the walk’ and ‘talks the talk’ to support Florida’s tourism industry each and every day.”

CENTRAL FLORIDA Jon McGavin Area General Manager, Grande Lakes, Orlando – The Ritz-Carlton Orlando, Grande Lakes, The JW Marriott Orlando, Grande Lakes

“I am involved in the FRLA because it is important that industry leaders stay connected with what is going on in our state and industry. From the legislative, the philanthropic and education side of our communities, we have the burden of ensuring we leave our industry better than we found it.”

COLLIER Tom White Hawthorn Suites, Naples, Managing Partner

“FRLA provides an opportunity for the hospitality industry to unite on issues of interest. It also gives me chance to network with local leaders in the hospitality industry.”

ESCAROSA Nick Murray Corporate Director of Food and Beverage, Innisfree Hotels

“I am involved in the FRLA to help grow awareness and camaraderie between restaurant owners and operators about ways to better serve the communities that we operate in, as well as provide the best environment for our team members.”

FLORIDA INNS CHAPTER Anthony Sexton Innkeeper, Victorian House Bed & Breakfast

“I am passionate about the B&B industry and the level of service that we represent. FRLA offers advocacy, education and support that has helped grow my businesses and being on the board of Florida Inns is my way of giving back to the B&B community.”

GULF ISLAND COAST Robin Madden Broker/Owner, Islander Properties

“I attended a Marketing + Operations Summit several years ago to see if it would benefit our high-end vacation rental business. The information I received from that conference convinced me to join our local FRLA Chapter. Around the same time, Lois Croft became our Regional Director and quickly recognized that our area in Southwest Florida was very diverse and split us into three chapters. This better suited our local needs, and we have been growing our chapter for the last 2-to-3 years. The services provided and legislative efforts undertaken by FRLA are exceptional and effective. Now that we have raised enough money from fundraising, we will be providing scholarship dollars for culinary students. We also have a great partnership with our local CVB, TDC and County Commission. Charlotte County is growing, and all of these organizations will play an important role.”

HILLSBOROUGH Michael Head “I am a member of the FRLA so I can join fellow restaurateurs and hoteliers in advocating for the industry that has been so good to me the last 25 years and protecting the same opportunities for future leaders in the business of hospitality. The world is run by those who show up!”

LEE Jay Johnson Owner, Bubba’s Roadhouse and Saloon

“I feel it is important to ensure that the voice of the hospitality industry is heard by our legislators, and the FRLA is a great way to make that happen. As an independent restaurateur, I'm one employer with one voice. But with FRLA, I become the voice of thousands. The FRLA is also a great resource for training programs and the source of many cost-saving benefits that otherwise would not be available to me. This year as chapter president, I get the opportunity to give back not only to the community, but also to the industry that I've been a part of for many years.”

MIAMI-DADE Steve Keup Regional Vice President, South Florida HHM, Hersha Hospitality Management

“As I head into my second year as president of the MiamiDade chapter of FRLA, people often ask why I am proud to be a member? The answer is easy. Some of the best hotel and restaurant owner/operator minds in the business are here in the Miami and Miami Beach markets. While it is extremely competitive and everyone is busy navigating the various ups and downs of the business cycles, we all collaborate together to tackle industry challenges and events in our community. There is never a shortage among our membership to find hospitality professionals with a wide array of experiences and the eagerness to help provide knowledge, advice and best practices that all of us can use to improve our business models and bottom line. Recruitment is a battle in any market, and I rely on my members as peers to recommend and provide solid candidates for tough-to-fill jobs at all levels. I am proud to be a member of FRLA!”

MONROE John Trovato Managing Director, Casa Marina Key West, A Waldorf Astoria™ Resort and The Reach Key West, Curio Collection by Hilton™

“I have been a part of FRLA since April 2017, and I am honored and proud to have served as the president of the Monroe County Chapter for 2019. FRLA’s focused spirit and sense of community perfectly align with my general leadership philosophy. Key West is all about giving back to the community. FRLA’s value to the restaurant and lodging industry does the same by being the most valuable and reliable resource to thoughtfully share best practices and resolve common issues all of our members have experienced or are likely to face within our industry. Whether these common issues relate to government relations, licenses, inspections, fundraising or membership drives, this togetherness and commonality make us a powerful resource and a strong, united voice. We are not a body of competitors — rather a team of hospitality professionals. Our regularly scheduled networking and hospitality-related community events ensure that we stay connected as a community and industry. Staying connected and understanding our group objectives is in everyone’s best interest.”

NORTHEAST Scott Wellington General Manager, Aloft Jacksonville–Tapestry Park

“I joined FRLA to participate in the way FRLA gives back and educates its membership. It’s refreshing to be involved with an association that respects your time, cares about your business and is passionate about membership and the community.”

NORTHWEST Dawn Moliterno President / CEO, Introspect Associates

“I have been involved with FRLA for many years because it is the leading state association proactively defending Florida’s restaurant and lodging industry. We are about people serving people. The relationships built through the unique blend of programming provides the industry with a variety of ways to connect, access educational opportunities and give back to the communities we serve. The tools they provide, whether you are a front-line employee or a leader of your business, allows industry partners a myriad of benefits to help them sustain and grow their workforce and companies. In addition, the FRLA Education Foundation provides our workforce talent with critical skills and career opportunities to ensure employees are successful in the hospitality industry. FRLA is focused on finding sound business solutions for their members and also provides a robust selection of cost and time-saving products and services. In addition, the FRLA team works on behalf of members to promote, protect and partner with their businesses’ success. Having a strong advocate and resource like FRLA can only help operators advance their business.”

PALM BEACH Roger Amidon General Manager, Palm Beach Marriott Singer Island Beach Resort and Spa

“Being in the hospitality industry for the past 36 years has given me the passion and desire to give back. I am involved in FRLA because I feel it is important to help protect the industry by keeping issues relevant and by educating state and local authorities. FRLA also affords me an extensive and ever-growing network of connections. I greatly enjoy welcoming new members from our industry, whether they are from within Palm Beach County or another part of Florida, and making them feel as if they are part of a larger organization with an important purpose.”

PINELLAS CHAPTER Dan Shouvlin Clear Sky Beachside Café, Clear Sky On Cleveland, Clear Sky Draught House

“I joined FRLA when I realized that there were a great deal of both ongoing and potentially future issues that were affecting the restaurant/ hospitality industry. I was aware of some issues. Many others I had only superficial or no knowledge at all — for example, ‘on demand scheduling’ and human trafficking to name just two. Not only did FRLA provide education to me as to the history and seriousness of these industry pressures, but it also taught the importance of spreading this information and collectively fight any issues that might threaten the well-being of our great industry.”

SPACE COAST Sara Malmstrom General Manager, Sage Bistro

“I am involved in FRLA to help promote the interests of the hospitality industry in Brevard County and Florida. It is also a tremendous learning experience for me to be involved with some pretty amazing professionals in the field.”

SUNCOAST CHAPTER John Monetti General Manager, Columbia Restaurant St. Armand’s Key

“Why FRLA? Because this hospitality industry is the heart and soul of the Florida workplace. I chose to be a voice reminding people of its importance. There is no better advocate than the FRLA.”

TALLAHASSEE Drew D. McLeod, FMP Owner/Operator, Savour

“Having been an active FRLA member for over 30 years and having been a restaurant, hotel and allied member, I can attest to the value of the FRLA’s advocacy for our industry. Serving is just one way to give back.”