An industry veteran, Macioce began his hospitality career in 2006 at Hilton Worldwide in a food and beverage management role before opening The Ritz Carlton, Charlotte in 2009. Macioce later moved to Saint Simons Island , Georgia in 2012, where he hired the banquet manager. role for the five-star Sea Island Resort in Sea Island, Georgia. He led the banquet team through three official Professional Golfers’ Association (PGA)-sanctioned tournaments, where he led the catering efforts for each, ensuring a smooth, top-notch experience. Macioce then returned to work with the Ritz-Carlton portfolio, accepting a position as assistant restaurant manager at the Ritz-Carlton, Amelia Island in Fernandina Beach, Florida. Macioce was responsible for more than $30 million in food and beverage operations, including one of Florida’s top five-diamond restaurants and an iconic resort experience, Salt.
In 2015, Macioce’s passion for hospitality led him to Southern California where he took on the role of Director of Catering for Montage Laguna Beach, an award-winning luxury property in the upscale Laguna community. Beach in California. Macioce led over 30 managers and 300 associates and brought in over $40 million in food and beverage revenue for the resort, which led to his promotion to chief operating officer in 2018. In this role, he took on additional responsibilities to continue to elevate the complex. experience, overseeing the five-star spa, rooms division, retail space, security and engineering in addition to managing restaurant operations before accepting his role as General Manager of Sanctuary Beach Resort earlier This year.
A native of Long Island, New York, Macioce graduated from Johnson and Wales University in Charlotte where he studied hotel management. In his spare time, he enjoys cooking, playing hockey and tennis, traveling with his wife Chantel and spending time with his June born son.