• Experience that resonates.

    In her previous role as an executive at The Standard, Marlene Leslie ran the $50M food and beverage program at The Standard, High Line and oversaw the acquisition and transition of The Standard, East Village in New York City.


Experience at Top Brand Names

Marlene has served in senior executive positions in lifestyle hotels and independent restaurant groups. Throughout her career she has cultivated a deep passion for creating memorable guest experiences by placing an equal emphasis on genuine hospitality, exceptional ambiance and a quality food and beverage offering. Having spent many years honing her skills and gaining an understanding of the formula to experiential and profitable food and beverage experiences, Marlene shares her vast industry knowledge through her coaching practice and consulting engagements with like-minded individuals and hospitality brands.

Delivering Results

Prior to launching her company, Marlene served as Vice President of Food & Beverage for Virgin Hotels. She was charged with bringing Virgin’s legendary commitment to innovation, irreverence and hospitality to all of the dining, drinking and lounging outlets under development at Virgin Hotels. Playing an integral role in launching the brand, her focus was on creating the brand identity, developing food and beverage concepts and working closely with developers and designers on bringing the vision of Virgin Hotels to life.

Cultivating Revenue Bases

During her time at The Standard, Marlene ran the $50M food and beverage program at The Standard, High Line and oversaw the acquisition and transition of The Standard, East Village in New York City. Working at The Standard to develop a unique and exciting hospitality culture, her primary focus was on driving the creative and strategic direction for all of its food and beverage outlets and on developing an operational infrastructure optimally conducive to crafting authentic and unforgettable guest experiences.

Before her employment at The Standard, Marlene held leadership positions at both Starr Restaurant Organization and BR Guest Hospitality overseeing restaurants generating from $12M-$20M in revenues.

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