We believe the answer is YES and if it’s not yes it’s YES, and if it’s still not yes it’s YES!!
Hotel Operations
Open, closed, in concept, renovation or building stage, we can assist you.
Stay
Food + Beverage Operations
From sommeliers to mixologists, staff training to product sourcing, our team is ready!
Eat
Pre-Opening + Development Support
Concept development, hotel programing, branding support + project management, let us help you get your project off the ground!
Build It
Recruiting + Interim Management
Support during key executive management transitions.
Staff...We Thought You Would Like To Know
Seattle’s Famous Lusty Lady to become a boutique hotel with QHM
“The finished project will consist of a 43-room boutique hotel, feature a street-level restaurant on 1st Ave., a speakeasy bar on Post Alley; and an open-air rooftop bar and event space designed to capture Puget Sound, Olympic Mountain, and city views. Designed to be a launch pad for travelers searching for an immersive, authentic Seattle experience, the building will work with local partners to provide collaborative hospitality, entertainment and restaurant venues that offer a convenient level of services integrated with modern technology”.
Is your Beverage Program dialed in to maximize sales this Summer? We Can Help!
Summer is here. Get your beverage program ready for increased sales volume, and make the most of the prime patio season!
- Freshen up your summer cocktails menus
- Streamline your bar program
- Offer more low-alcohol craft cocktail options to increase daytime sales
- Tweak your wine and beer menus to reflect the season..Rosé is hot!
….click for more ideas and how QHM’s talented Beverage Team can assist you
Former China Grill Management Executive Chef + Director of Operations joins QHM team
In 1998 Chef Luke became the Executive Chef at the Delano Hotel on Miami Beach working with famed restauranteur Jeffrey Chodorow and hotelier Ian Schrager in their joint venture at this iconic hotel and signature restaurant, Blue Door. Working with consulting Chef Claude Troisgros, they were able to win Esquir’s Best New Restaurants in America in 1998. In 2000 he was promoted to Corporate Chef for China Grill Management and held that position until 2014 when he became the Director of Operations for China Grill Management.
Chef Rinaman has returned to Seattle after opening more than 43 restaurant concepts, he is now using his highly desired skill set as a restaurant concept developer and culinary consultant.
To read more about Luke and his consulting services please click here.
From Our Customers..
Quentin- simply put is someone you want on your team.. He "lives" his passion, has tremendous knowledge and experience and is a consummate "hotelier". His integrity, commitment, and strength have huge impacts on those around him from a profit standpoint as well as excelling in providing luxury service. After 15 minutes with him- you will see what I just wrote about.Denny Fitzpatrick, Former General Manager, Hotel 1000
Quentin held multiple positions with MTM Luxury Lodging and the Hotels we managed. At all times he was a diligent and industrious manager ... both of people and of processes. He has the ability to apply himself to a wide variety of responsibilities, both in direct line management as well as in indirect support roles.James Simkins, Former CEO, MTM Luxury Lodging
Quentin was wonderful to work with on the multiple point-of-sale implementations I managed for him and MTM Luxury Lodging. His drive for perfection was equally matched by his good humor; what a pleasure! I would work with Quentin again in a heartbeat.Suzanne Eltz, Former Sr. Project Manager, Agilysys (POS vendor)
I have had the privilege of working with Quentin while at Bardessono. He is well-organized, strategic and has a great attitude on a daily basis. He executes in a timely manner and is constantly striving to be the best in both himself and his team.Paul Sposare, Former Director of Sales & Marketing, Bardessono Napa Valley
Thank you so much for supporting the "bin on the lake" event at Century Link Field. The night was amazing and the funds raised will help grant wishes to children facing life threatening medical conditions in our area (PNW).Donna Verrretto, Vice President, Wishes and Operations, Make-A-Wish Foundation
Quentin or Q as he was known to all of us, was instrumental in taking the Willows from a odd little hotel in the middle of nowhere to putting it on the map as one of the top hotels in the country. Q, your eye for detail, management style and skill set made my job beyond easy. Sincerely, I would have been lost without you. I hope we have the chance to work together again in the future.Tom Waithe, Former General Manager/Regional, Willows Lodge & Spa
I was very fortunate to have Quentin as part of my team for a few weeks at the Pan Pacific Seattle, as he filled a gap during a transition period between F&B Directors. His ability to quickly integrate into my operation, rapidly assess the F&B situation and then affect necessary changes was simply remarkable. He also had great insights on other parts of the hotel operation, and was able to add value every day during his time with us, and the staff was sorry to see him go! Whether a short term assignment, a couple of days of operational consulting, or for a special project, I would bring ‘Q‘ back on my team without hesitation.Sam Johnson, General Manager, Pan Pacific Hotel Seattle