Wes Westley has been President and CEO of SMG, the parent company for SAVOR, since 1994. Under his leadership, the number of facilities managed by SMG has increased sevenfold. He also reorganized the company's operations to focus on convention centers and stadiums and arenas as distinct entities, and established a European Division to address the special needs of this market. Wes, who is a certified public accountant and holds an MBA from Drexel University, joined SMG in 1991 as Senior Vice President and Chief Financial Officer, then held the title of Executive Vice President of Finance and development before being elected SMG President.

With 26 years of convention center, sports, and special event experience, Shaun is recognized by peers and clients as a creative executive able to implement innovations shaping the food and beverage industry within public facilities. Prior to joining SAVOR in 2009, Shaun held senior leadership positions with Levy Restaurants, Centerplate, and within the Hotel industry. His experience has lead SAVOR to significant growth in addition to adding new marquee facilities to the SAVOR portfolio. Shaun also continues to develop many of the best food and beverage leaders in the industry through his involvement in education and executive development.

Chris Benevento leads SAVOR's Stadium and Arena businesses throughout the United States and Caribbean. Chris's expertise of maximizing the guest experience through favorable food, beverage, and service continues to be recognized as one of the highest in the industry. Prior to joining SAVOR, Chris established himself as a proven operator with major businesses such as the MLB Washington Nationals, NFL Washington Redskins and St. Louis Rams, along with multiple other minor league venues. Chris's ability to operate large and complex concession and premium operations has added additional depth to SAVOR's team.

T.J. Heininger leads SAVOR's financial team providing on-site operators and corporate executives clear and concise financial information to improve businesses for our clients. T.J. has implemented system wide benchmarking initiatives within specific lines of business which allow our on-site management and executive staff teams be the most productive in the industry all while providing our clients unsurpassed transparency and financial accountability. T.J. also oversees our Purchasing initiatives delivering seamless product and pricing integration to our SAVOR businesses.

Jeff Hall leads SAVOR's sustainability and green initiatives throughout the United States and Caribbean. SAVOR continues to be an innovator within the industry in sustainability. Our sustainability efforts have been a part of our culture for over three decades. Beginning with our operations in San Francisco almost 30 years ago, SAVOR has driven recycling, composting, food mile tracking, organics, and buying local well before becoming a mainstream discussion. Through Jeff's leadership SAVOR regularly implements and completes measureable results in our locations surpassing client and customer expectations.

Based at the Long Beach Convention Center since 1992, Veronica provides leadership to SAVOR's businesses in the southwestern United States. Veronica's tenure along with her understanding of the guest's experiences has given her the opportunity to grow her career along with SAVOR's businesses. Among her regional responsibilities, Veronica also provides leadership to one of SAVOR's largest off premise special events each year, the Long Beach Grand Prix, which is one of SAVOR's longest term food and beverage clients.

As general manager for San Francisco's Moscone Convention Center, Murat is in charge of one of the nation's premier convention facilities. This is a venue where Murat's experience on cruise lines, hotels, and restaurants are all put to good use. San Francisco's reputation for being a haven for "foodies" and zealously committed to sustainable pratices and 100% recyclable and biodegradeable goals makes Moscone a gourmet and eco-friendly model for the industry. Murat's management of the facility also demands organizing many mega-corporate high-tech events such as MacWorld, Oracle, and Cisco shows which all draw thousands of visitors.

Mack Gillenwater has been a member of the SAVOR team since 2002, were he began with operations of our businesses in the Pensacola area. Since then Mack has provided leadership for many instrumental SAVOR accomplishments, beginning with operating as the Director of Emergency Catering Services for victims of Hurricane Katrina through to SAVOR's inaugural season with the Honda Grand Prix of St. Petersburg, as exclusive caterer. Mack's diverse background in hospitality has given him the ability to make SAVOR clients and customers comfortable making their individual needs, first priority.

Trained at the Culinary Institute of America, Jamie has been a member of the SAVOR team since 2000 were he began as the Executive Chef of the Savannah Convention Center, excelling in the culinary arts. Jamie over his tenure has taken his passion for food and mentored many of SAVOR's newest culinary managers, successfully opening many SAVOR businesses. In addition to Jamie's Region role he provides leadership for SAVOR's Culinary Leadership Network (SCLN).

Scott Monteverde began with SAVOR in 2000 as Executive Chef at one of our flagship locations in the Southeast. Scott's passion for food and service quickly prepared him for his next role as Director of Food and Beverage with SAVOR. Since those early days, Scott's leadership skills have developed through the SMG Management development programs well and are supporting him in his current role as Region Director. With Scott's culinary background he has championed the SAVOR Safe initiative ensuring the SAVOR food chain beginning with our purveyors through to our guests at each of our facilities is the safest and best in the industry.

Within our management team we review and asses high leadership performers regularly. These high performers are asked to be a part of the SAVOR Leadership Group (SLG). Each participant selects a discipline which will benefit themselves, their business, and their guests with the obligation to share information with other SAVOR managers and become a mentor to them. We are very proud of each of these members below as well as our other SAVOR managers all working to make SAVOR a highly recognized premium catering, concessions, and special events brand worldwide.

- Tracy Cammack
Group Sales and Marketing

- Brooke Camposano
Specialty Services - Suites

- Steven Tamborello
Specialty Services - Concessions

- Michael Kenny
Specialty Services - Catering

- Cory Franklin
Specialty Services - Restaurants