MACON, Ga. (Aug. 23, 2023) – Hotel Forty Five welcomes Gary W. Byrd as its new general manager. In his new position, Byrd will oversee all aspects of operations at Hotel Forty Five while planning, directing, and executing robust food and beverage and hotel management strategies to enhance guest satisfaction, revenue and profitability.
By leveraging his experience, Byrd strives to develop productive and collaborative cultures and establish a positive and team-oriented working environment. With his extensive knowledge of the industry, Byrd will continue to build the hotel’s brand recognition and reputation to elevate the experience for all guests. A music enthusiast, he looks forward to diving into this new role with Macon’s deep-rooted musical legacy as his inspiration.
“I’m honored to lead Hotel Forty Five as the new general manager,” said Byrd. “With a dedicated team by my side, I look forward to elevating the hotel and dining outlets to new heights. I’m equally excited to delve into Macon’s rich musical history, infusing its vibrant legacy into our guest experiences.”
Most recently, Byrd served as the general manager at The Campbell House, Curio Collection by Hilton, in Lexington, Kentucky, where he built a dynamic culture with his associates to create memorable experiences for their guests. Prior to this, he served as assistant general manager at both The Campbell House and Hilton Garden Inn. In these roles, he assisted with overall hotel operations including occupancy, food and beverage, and events, as well as managing sales, expenses, and health and safety compliance while meeting annual goals.
“We’re excited to welcome Gary to Hotel Forty Five and feel fortunate to have found an exceptional leader to support our team and community,” said Joe Collier, president and founder of Mainsail Lodging & Development. “Gary’s experience and passion for hospitality aligns with our values, and we have full confidence that he will be a driving force in creating meaningful connections between our hotel and the Macon community.”
Byrd also held the position of director of food and beverage with Hilton for over 10 years, directing all catering and banquet operations, kitchen management, restaurant facilities, and room service. He was responsible for developing new systems, processes, and procedures to ensure maximum efficiency. In his free time, Byrd enjoys spending time with his family, especially his daughter and granddaughter. He has an extensive vinyl collection and rocks out on the drums in his basement.
