Summary: Mary-Catherine Moore has been appointed Executive Director of Food & Beverage and Managing Partner at Shinola Hotel in Detroit, taking responsibility for the hotel’s four dining concepts, in-room dining, banquets and events while emphasising sustainability and community engagement.

Shinola Hotel in Detroit has promoted Mary-Catherine Moore to the role of Executive Director of Food & Beverage and Managing Partner. In this expanded position, Moore will oversee the hotel’s culinary operations across its restaurants, manage in-room dining, and direct banquets and event programming.

Leadership Across Shinola’s Dining Concepts

Moore’s remit includes stewardship of the hotel’s distinct venues: the upscale Italian restaurant San Morello, the speakeasy-style Evening Bar, the lively beer hall The Brakeman and the casual Penny Red’s fried chicken outlet. Her responsibilities will also cover events spaces and the hotel’s broader hospitality offerings.

  • San Morello – upscale Italian dining
  • Evening Bar – urban speakeasy
  • The Brakeman – beer hall concept
  • Penny Red’s – fried chicken spot

A Seasoned Hospitality Professional

Moore brings more than 20 years of industry experience to her new role. A Nashville native, she developed her hospitality career at prominent properties across the United States before joining NoHo Hospitality Group in New York City in 2013, where she worked on private events and operational strategy at notable venues.

During her time in New York, Moore contributed to openings and growth across the NoHo Hospitality portfolio, including responsibilities at Robert DeNiro’s Greenwich Hotel and at Locanda Verde. Those roles helped establish her reputation for combining operational acumen with a focus on high-end guest service.

From Launch Team Member to Senior Hotel Executive

Moore moved to Detroit in 2018 where she played a central role in Shinola Hotel’s original opening. As Regional Director of Events & Catering she led a team that produced hundreds of bespoke corporate, social and wedding events each year and helped the property earn prominent industry recognitions, including Detroit’s first-ever MICHELIN Key.

Her promotion to Executive Director of Food & Beverage and Managing Partner expands her remit, leveraging her intimate knowledge of the hotel’s operations to shape strategy for food service, events and guest experience going forward.

Culinary Standards, Community and Sustainability

A key part of Moore’s brief will be collaborating with the hotel’s Executive Chef and partners to maintain culinary quality and creativity across venues. She has emphasised a people-focused leadership style and intends to continue integrating sustainability and community engagement into daily operations, aligning with initiatives such as Hilton’s Travel with Purpose.

Interior dining area at Shinola Hotel showcasing a restaurant setting and service staff
Shinola Hotel’s dining spaces, including San Morello and Penny Red’s, will be overseen by Moore in her new role

What This Means for Guests and Events

Under Moore’s direction, Shinola’s food and beverage operations are expected to continue emphasizing quality, service consistency and locally rooted offerings. The hotel’s 529 guest rooms and its four distinct dining concepts position it as a destination for both visitors and locals seeking varied culinary and event experiences.

  • Oversee restaurant operations and in-room dining
  • Manage banquets, weddings and bespoke events
  • Collaborate with executive chef on menus and sourcing
  • Drive sustainability and community engagement initiatives

Moore’s hands-on approach and focus on team development are expected to support continued recognition for the hotel and enhance guest experiences across dining and events.

Why this matters: For travellers and event planners, Moore’s promotion signals sustained attention to culinary quality and service at Shinola Hotel. Guests can expect continued investment in dining variety, thoughtfully produced events, and initiatives that reflect local sourcing and environmental responsibility—factors that influence choice when booking stays or hosting gatherings in Detroit.