LAS VEGAS, Nev.
John Cannizzaro joined South Point Hotel as the director of catering. He will oversee all catering operations that relate to any events on property including breakfast, lunch and dinner receptions, exhibit shows, conventions and more.
Cannizzaro brings more than a decade of expertise in dining and catering management to his career at South Point Hotel. The majority of those years were spent in senior level positions at many of Las Vegas’ most popular hotel and casino properties, serving as the senior catering and conference services manager at Tropicana Las Vegas, catering manager at ARIA Resort and Casino and catering sales manager at Las Vegas Hilton.
As director of catering, Cannizzaro’s position requires him to lead catering personnel, manage budgets, act as the lead organizer of large events, control the audio-visual operations during meetings and conventions and assist in the booking of a variety of events including bi-annual groups, social functions, meetings and more.
“After taking into account Cannizzaro’s experience, ability to manage large scale events and attitude when dealing with colleagues and guests we realized how valuable he will be in bringing special events on property,” said Ryan Growney, general manager of South Point Hotel, Casino and Spa. “We have no doubt all of South Point’s guests who travel from around the world to attend conferences and shows will be in good hands with John at the helm of our outstanding catering department.”
Before his career brought him to Las Vegas, Cannizzaro earned his Bachelor of Arts in Food Service Management from Johnson & Wales University and served in the United States Air Force, from which he was awarded the Distinguished Air Force Achievement Medal.
South Point Hotel, Casino & Spa features more than 2,100 guest rooms; over 60 table games and a separate race and sports book area; 11 restaurants; a 400-seat showroom; a 52,000-square-foot Conference Center; and an 80,000-square-foot Exhibit Hall.
