MYRTLE BEACH, S.C. July 21, 2016 – DoubleTree Resort by Hilton, Myrtle Beach Oceanfront, formerly Springmaid Beach Resort in Myrtle Beach, South Carolina has announced the appointment of several new members of their executive team, including Michael Frits, general manager; Juli Pray, director of revenue, William Owen, director of food and beverage, and Chad Marshall, executive chef. The new members of the executive team assume their positions as the resort completes a multimillion-dollar renovation and repositioning and prepares to reopen as a DoubleTree by Hilton Hotel, in October 2016.
A 25-year veteran of the hospitality industry, Michael Frits has contributed to the success of many hotel operations since joining Hilton in 1993. Most recently, Frits handled operations of the 1,242-room Hilton Atlanta as resident manager, a position he held since 2009. As general manager of the DoubleTree Resort by Hilton, Myrtle Beach Oceanfront, Frits will oversee day-to-day operations for the newly renovated and redesigned resort.
Overseeing reservation operations, guest services, e-commerce and more, Juli Pray brings more than two decades of travel and tourism experience in her new role as director of revenue at the DoubleTree Resort by Hilton, Myrtle Beach Oceanfront. Prior to this appointment, she spent nine years as director of revenue at the Sheraton Myrtle Beach Convention Center Hotel and five years as credit manager at the Hilton Myrtle Beach Resort.
With more than 20 years of experience in the food and beverage industry, William Owen was most recently regional director of the Gastonia Conference Center in Gastonia, North Carolina. His distinguished career also includes time as director of food and beverage at Kingston Plantation, where he was responsible for two restaurants, three lounges, catering and banquets for the property’s 90,000-square foot event space and room service for 1,100 villas and condos. In addition to overseeing all aspects of the food and beverage department at the resort, Owen worked with the managers and chef to maximize revenue and profits and minimize expenses, costs and labor. As director of food and beverage at DoubleTree Resort by Hilton, Myrtle Beach Oceanfront, Owen will oversee operations of the resort’s food and beverage department, as well as in-room dining and banquet services.
Chef Chad Marshall will draw on more than 20 years of culinary experience to lead the culinary team at DoubleTree Resort by Hilton, Myrtle Beach Oceanfront. Prior to joining the Hilton family, Chef Marshall was executive sous chef at The DeBordieu Club in Georgetown, South Carolina, before taking over as executive chef in 2006. For nearly a decade, Chef Marshall was responsible for overseeing all culinary departments, including three kitchens at two separate facilities, where he lowered and maintained costs, transformed menus, implemented culinary member activities and executed all dining aspects for club events.
The 30-acre oceanfront DoubleTree Resort by Hilton, Myrtle Beach Oceanfront has completed the first round of its major renovation project. All 452 waterfront guest rooms and the Springmaid Pier restaurant, rechristened as the Southern Tide Bar & Grille, have been fully renovated and redesigned as part of a comprehensive transformation project that will rebrand the property as a DoubleTree Resort by Hilton. .
For more information about DoubleTree Resort by Hilton, Myrtle Beach Oceanfront, call 866-764-8501 or visit SpringmaidBeach.com.
