Going Places

• The Hyatt Regency O’Hare announced the appointment of David Jacobs as its new general manager. Jacobs joined the property in January and oversees all operations for the 1,100-room hotel. In addition, he will play a central role in directing the property’s $60 million renovation. Jacobs is a 22-year veteran of the Hyatt Corporation and has served tenures at a number of Hyatt properties. He had served as general manager of the Hyatt Regency Indianapolis for the past eight years, during which he oversaw the purchase of the hotel by Hyatt Hotels Corporation and achieved a record financial year for 2000.

1br> Indiana

• The French Lick Resort Casino recently added four members to its sales team. Richard Pauley was named director of sales. Prior to joining the resort, Pauley served as the director of sales and marketing for the Radisson Hotel Cincinnati Riverfront, as well as the Five Seasons Country Club in Crestview Hills, Ky. In his new role at French Lick Resort Casino, Pauley is responsible for coordinating and participating in the direct sales efforts for the group, corporate, leisure, and travel markets. He also handles the Mid-Atlantic region, the Ohio market and regional and national association sales. Dean Blackburn was appointed sales manager, responsible for much of the upper-Midwest meetings market. He is also charged with driving individual and corporate sales at The Donald Ross Golf Course, and the forthcoming Tom Bendelow and Pete Dye golf courses. He most recently served as the owner and operator of a country club golf course and steak house in southern Indiana. Melody Karr was hired as a catering sales manager. She most recently served as the catering sales manager at Fourwinds Resort & Marina in Bloomington, Ind. Kathy Maurer was also named catering sales manager for the resort. Maurer previously was sales manager at Stonehenge Lodge & Conference Center… The Indianapolis Convention & Visitors Association announced the promotion of Nathan Smurdon to the position of convention sales manager. In his new role, Smurdon will continue to work with organizations based on the East Coast to bring their meetings and conventions to Indianapolis, but will now specifically focus his efforts on groups that would utilize between 300 and 700 hotel rooms on peak night.

• Chef Ted Cizma was named executive chef for the Grand Traverse Resort & Spa, near Traverse City, Mich. In his new position, Executive Chef Cizma oversees all culinary staff and operations for the resort’s food and beverage outlets including three restaurants, and all menu and food planning and preparations throughout the property, including banquets. Executive Chef Cizma comes to the resort following a successful career as a chef, restaurateur, caterer, and consultant in Chicago and its suburbs. He was most recently the executive chef of Sodexho, where he oversaw the entire food and beverage operation at Chicago’s John G. Shedd Aquarium.