by Max Marbut
Staff Writer
About 10 years ago, Dan Busillo watched the finishing touches being put on Downtown’s Adam’s Mark Hotel while he waited for the property to open so he could manage its restaurant, “Bravo!”
About five years later, like a lot of people who work in the hospitality industry, he was ready for a change of scenery. About the time Adam’s Mark put the property on the market shortly before the Super Bowl came to Jacksonville in 2005, Busillo started seriously seeking that change but decided he’d experience one of the the biggest sports events in the world before he checked out of the 966-room hotel.
“I had already decided to leave and I even had another job,” he said. “But then I found out the Hyatt flag was going on the building and that changed everything.”
That decision to stay five years ago has led to a transition for the Hyatt’s assistant director of Food & Beverage, who will take over the same position next week at the 750-room Hyatt Regency Grand Cypress in Orlando.
“I’ve gained a lot of experience here in a large convention hotel. Now I’ve been given the opportunity to gain experience at a large resort hotel,” said Busillo.
He said it wasn’t long after the Hyatt brand went on the property that he realized the opportunities he had with the international hotel company. Busillo was recognized as the first manager of the quarter and later the first manager of the year at the hotel.
“I like having clear and defined objectives and that’s an integral part of the Hyatt philosophy. "
—Dan Busillo
The hospitality industry almost lost Busillo in terms of career track. While in college he had other plans.
“I grew up in Philadelphia and the South Jersey Shore. I thought I wanted to be in the gaming side of the business and worked in Atlantic City. While I was training to be a blackjack dealer I supplemented my income by waiting tables in the restaurant. The waiters were making as much as the dealers and then I realized that waiting tables was a lot more fun than watching people lose,” he recalled.
Over his career, Busillo has also managed independent restaurants and even worked for a manufacturing company for a period of time but his heart was always in hospitality.
“I missed the business,” he said. “We were living in Chicago and I got a call from someone I had worked with before who told me there was a new hotel being built in Jacksonville and I might be able to get a job there. What brought me back was my love and passion for the hospitality industry.”
Busillo also said he’s looking forward to the new challenges at his new assignment. While he has focused on large groups and their needs in the restaurant, ballrooms and lounges since he’s been in Jacksonville, in Orlando it will be a different market and hotel experience.
“The Grand Cypress has four restaurants from fine dining to casual and three bars. There are also a lot more leisure travelers than conventions and business travelers and it’s much more casual. It’s a resort so I’ll only wear a necktie once in a while,” he explained.
After returning to the business a decade ago and wearing a Hyatt name tag for the past five years, Busillo said he feels he has found a home with the company.
“I like having clear and defined objectives and that’s an integral part of the Hyatt philosophy. There’s also a winning team mentality and a culture of service throughout the company. Everyone who works here lives that ever day,” he added.
While it’s hard to predict where his career will lead him Busillo said, “I might stay in Orlando for three or four years but you never know. I wasn’t sure I’d be in Jacksonville for 10 years when we came here but I will say this – I’m proud to be part of the family and I can see myself having my retirement party at a Hyatt one day.”
General Manager Dan King said while Busillo will certainly be missed at the Hyatt, his departure is part of the corporate culture.
“One of the responsibilities we have in a large hotel like this is to develop managers for the rest of the company and we’re very proud of what Dan Busillo has accomplished here. It’s a process of evolution,” he added.
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