Devin Burns serves as vice president of rooms and food & beverage at Omni Hotels & Resorts.
Devin joined the brand in 2012 as director of food & beverage for the Omni Dallas Hotel, running the property’s dynamic, multi-faceted operation for two years. He then served as the hotel’s director of rooms. Devin then went on to serve as director of operations for Omni La Costa Resort & Spa and after his tenure, he was promoted to general manager of Omni Dallas Hotel at Park West in 2016.
Devin is originally from Boise, Idaho. He attended Washington State University where he earned a bachelor’s degree in hotel & restaurant management. Prior to joining Omni, Devin served as director of events for Houston’s Hotel Derek as well as director of food & beverage for The Ritz-Carlton New Orleans and the W New York Downtown. Devin was also an area director of food & beverage for Talisker Club/Canyons Resort in Park City, Utah where his team’s The Farm Restaurant was awarded Restaurant of the Year.
Speaking at Profit Talks
Food for Thought
Why food and beverage structures are changing—from full-service to select-service—and what it means from a profit margin perspective.