Skip Adams has joined Stonebridge, a Denver-based hotel management company, as vice president of food and beverage. In this role, Adams will lead the strategic direction and operational performance of food and beverage programs across Stonebridge’s portfolio, focusing on concept development, profitability, and guest experience while driving value for ownership groups.
Adams brings nearly three decades of hospitality leadership experience spanning luxury resorts, full-service hotels, and lifestyle properties. Throughout his career, he has built a reputation for developing high-performing teams and creating innovative food and beverage concepts that deliver both strong guest engagement and meaningful financial results.
“Skip brings an exceptional combination of culinary insight, operational discipline, and owner-focused thinking,” Stonebridge CEO Rob Smith said in a statement. “He understands how to position food and beverage not as an amenity, but as a strategic driver of revenue, guest experience, and asset value. His experience developing concepts, optimizing performance, and building strong teams will be an important asset to our properties and ownership partners.”
Adams has held multiple general manager roles across complex, high-volume assets with responsibility for properties generating more than $20 million in annual revenue and significant meeting and event operations. His experience leading full-service hotels provides a strong operational foundation, with a deep understanding of how food and beverage integrates into overall hotel performance and asset value.
Earlier in his career, Adams held senior leadership roles at Atrium Hospitality and Aimbridge Hospitality, including an area director of operations, where he oversaw a diverse portfolio spanning luxury, lifestyle, and branded full-service segments. In these roles, he was responsible for driving operational strategy, supporting property-level leadership teams, and delivering results aligned with ownership objectives.
He also served as director of food and beverage at the Windsor Court Hotel in New Orleans, a four-star, four-diamond property, where his leadership helped elevate the hotel’s culinary program to national recognition.