Richard Willett currently holds the position of Vice President, Resort Operations, at Niagara Casinos. He reports directly to the President and is a member of the Executive Committee.
In his role, Richard is responsible for overseeing and leading multiple departments at Fallsview Casino Resort and Casino Niagara. Spread across two properties and nearly three million sq. ft. of space, departments under Richard’s responsibility include engineering, environmental services, parking, transportation, spa, laundry and uniforms, catering, sales, food and beverage, and Fallsview’s hotel. Combined, there are approximately 1,600 associates employed within these departments.
Niagara Casinos’ Ponte Vecchio and 21 Club Steak and Seafood restaurants, as well as Fallsview’s hotel, have each won the prestigious CAA/AAA Four Diamond Award every year since their openings. Fallsview Casino is one of a select few properties in Canada to boast two Four Diamond restaurants. Setting and maintaining the quality standards necessary to continually win these awards requires tremendous leadership and dedication, and are testaments to Richard’s commitment to his profession.
With over 35 years of successful experience, Richard’s career had positions at several prominent establishments including the Westin Edmonton and Westin Ottawa, The Art Gallery of Ontario, The Westin Nova Scotian and more notably the Metro Toronto Convention Centre.
With the MTCC, Richard had led a team of 600 into transforming all of their operations, including retail food, menu development, changes to policies and procedures and re-launched their service standards. All food and beverage products underwent a successful rebrand that resulted in guest satisfaction indexed increasing by 95%. His very successful project at MTCC, encompassed all F&B areas including the research, procurement and education of new cooking technology and product development, SOP's, as well as complete physical plant renovations.
Richard has recorded a list of strong accomplishments through effective analysis, strategic planning, dynamic leadership skills which has resulted in long-term bottom line results. His commitment to the Culinary Tourism Alliance, which works with communities to grow food tourism by leveraging the history, heritage, and culture behind the food and drink that makes each destination unique. He is part of this committee that is making an impact in diversifying culinary destinations worldwide.