Sales director sees diversity in Twin River offerings

‘The customer has become more sophisticated to what they want.’ /
‘The customer has become more sophisticated to what they want.’ /

Mark Feinberg has been named director of sales for Twin River. A 20-year veteran of the food and beverage industry, Feinberg most recently served as the director of catering sales at Westin Hotel Copley Place in Boston. He previously held director of catering positions at Westin Hotel Providence, Lighthouse Inn & Conference Center, Mystic Marriott Hotel & Spa and Crowne Plaza Hotel Dallas.

PBN: What are you looking forward to in you new position?
FEINBERG: I am looking forward to building great relationships with the communities around Twin River. I am really excited to be a part of a world-class destination for all of Rhode Island. If you are my next door neighbor and want to enjoy a first class restaurant, we have three to choose from. If you are a college or university looking for a place to host a graduation dinner for 500 guests, we can take of that in our Twin River Ballroom. We really have something for everyone.

PBN: What new amenities at Twin River are you excited about?
FEINBERG: We have just completed a $220-million-dollar expansion project; there are so many new amenities to choose from! Carmine’s Restaurant stands out to be one of my favorites, but there is also The Blackstone, a cigar and martini bar which will be amazing. Fred and Steve’s Steak House is on site and Twin River can boast the flagship store for Fado Irish Pub, a national chain. The Lighthouse Bar is in the middle of our main gaming floor, and it will have free live entertainment – everything from regional entertainment to tribute bands and one-hit-wonders! Also, we have the one of the largest ballrooms in Rhode Island. I look forward partnering up with fundraising and nonprofit organizations.

PBN: With a 20-year history in the food and beverage industry, what changes have you seen occur?
FEINBERG: I really see that the customer has become more sophisticated to what they want. Customers have become very educated on what good food and entertainment should look and taste like. It all boils down to presentation. I call it the 3 Cs: Crisp, Clean and Colorful. •

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