Benchmark Hospitality International has announced the appointment of Andrew Christie as director of operations for North Maple Inn, a 171-guestroom property located in Basking Ridge,New Jersey. Dan Santiago, general manager for the Four Diamond hotel, made the announcement.

“I am pleased to announce the addition of Andrew to the team at North Maple Inn” said Mr. Santiago. “He brings vast food & beverage knowledge to his new role, in addition to his hotel operations experience, and we look forward to his leadership at North Maple Inn.”

Andrew Christie has been an active member of the Benchmark Hospitality organization for more than a dozen years. He brings extensive multi-property operational and food & beverage expertise to his new position. Additionally, he offers familiarity with North Maple Inn, having previously worked as assistant food & beverage director, executive sous chef and executive chef for the property some years ago. In his new role, he will oversee the operational and service teams for the property’s culinary and banquet departments, Cuisine Restaurant, Coasters Lounge, and in-room dining.

Most recently, Mr. Christie was director of operations for Virginia Crossings Resort, a Benchmark Hospitality property located near Richmond, Virginia. While at the resort, he led a team of hospitality professionals in the successful achievement of the Four Diamond Award.

Prior to this, Mr. Christie was the successful food & beverage director for Turtle Bay Resort, a Benchmark property located on the North Shore of Oahu in Hawaii. He also served as club manager of the Casperkill Country Club of Poughkeepsie, New York, which Benchmark managed at the time.

Andrew Christie has served as food & beverage staff support for the Benchmark organization, providing assistance to properties throughout the company’s extensive portfolio, including Turtle Bay Resort, The Chattanoogan of Chattanooga, Tennessee, as well as other hotels and resorts in the US Mid-Atlantic Region. He is an alumnus of Elizabethtown College, of Elizabethtown, Pennsylvania, and an honors graduate of The Culinary Institute of America, located in Hyde Park, New York.