TGP International Appoints Shane Munro as New Head of Hotels

TGP International has appointed Shane Munro as its new Head of Hotels, a newly created role established in response to the growing volume of hotel and hospitality projects across the business and the continued expansion of its hotel advisory offering.

The role has been taken up by Shane Munro, who joins with more than 30 years of international hospitality experience across Europe, Asia, Africa and the UK, most recently as Global Vice President of Food & Beverage at Accor.

This isn’t just a senior hire. It signals a broader shift in how hotel hospitality is being built, operated and evaluated.

Why Hotel F&B Matters More Than Ever

Across global hotel markets, restaurants, bars, cafés, lounges and event spaces are being asked to do more.

Often treated as secondary hotel facilities, these spaces are now central to revenue growth, guest engagement, brand differentiation and overall asset performance.

For TGP, the hotel F&B brief continues to expand beyond concept creation into a more integrated model of advisory support, covering:

• Operational performance and efficiency
• Commercial viability across dayparts
• Guest experience design that drives repeat visits
• Stronger alignment between brand positioning and local relevance
• Franchising and licensing strategies that scale

As demand grows, so does the need for deeper senior-level expertise, particularly across strategy, operations and real-world delivery.

A GLOBAL OPERATOR’S PERSPECTIVE AT THE HEART OF ADVISORY

Shane Munro brings a senior operator’s perspective to TGP’s hotel advisory work, shaped by more than three decades of experience across international hotel markets.

At Accor, he helped shape F&B strategy across brands including Pullman, Mövenpick and Swissôtel, working across luxury, premium, midscale and economy segments. That breadth is important at a time when hotel F&B challenges are no longer limited to flagship restaurants or luxury properties. They now run across every tier of hospitality, from destination dining and lifestyle hotels to cafés, lounges, event spaces and all-day dining formats.

His experience across restaurant, bar and café development, portfolio performance and brand evolution gives TGP practical operational understanding alongside strategic capability, strengthening the company’s ability to support hotel clients with advice that is both commercially focused and grounded in real-world delivery.

“Hotels are under increasing pressure to make every hospitality space work harder, from restaurants and bars to cafés, lounges, rooftops and event spaces. This role is about building on that momentum, helping clients create hotel F&B that is commercially stronger, operationally sharper and more relevant to both guests and local audiences.”

WHY THIS ROLE MATTERS NOW

The appointment comes at a time when hotel owners and operators are rethinking the role of F&B within the wider asset.

Across major hotel groups, lifestyle operators, luxury brands and independent properties, restaurants, bars, cafés, lounges and event spaces are increasingly being viewed as strategic drivers of performance, not simply facilities to support the room offer.

The challenge is that many hotel F&B spaces now need to work harder on multiple fronts. They need to attract in-house guests and local audiences, support revenue across different dayparts, strengthen the overall brand experience and operate with far greater commercial discipline.

For hotel owners and operators, the implications are clear:

• Underperforming restaurants can no longer be carried indefinitely
• Guest experience is being shaped as much by F&B as by rooms
• Hotel venues increasingly need stronger standalone appeal
• Design, operations and concept development need to be aligned from the outset

This is why specialist advisory support is being brought in earlier, helping hotel clients connect strategy, concept, operations and commercial planning before key decisions are locked in.

Learn More About How to Unlock the Power of your Hotel’s F&B

A More Integrated Model for Hotel Hospitality

As hotel hospitality becomes more complex, TGP’s advisory work is increasingly focused on how each part of the asset connects.

This includes F&B strategy and operational advisory, but also extends into specialist areas that are becoming more important for hotel owners and operators, including wellness hospitality advisory, commercial kitchen design, spatial planning, back-of-house optimisation and guest journey development.

The aim is to help clients think beyond individual venues or departments. A strong hotel hospitality offer depends on how the guest-facing experience, including wellness-led moments, is supported by the right operational systems, delivery spaces and commercial logic behind the scenes.

For TGP, this reflects a more integrated model of hotel advisory, where strategy, wellness, design, operations and infrastructure are considered together from the outset.

Learn More About Hotel Restaurants, Past, Present & Future

F&B’s Role in Hotel Asset Value

What this appointment highlights is a wider industry shift. Hotels are no longer competing on rooms, location or loyalty programmes alone. They are competing on the strength of the experiences they can create within a single asset, from restaurants, bars and cafés to wellness spaces, lounges, rooftops and events.

Food and beverage sits at the centre of that equation. It has become one of the clearest ways for hotels to build relevance, drive revenue, strengthen guest perception and create stronger connections with local audiences.

For Simon Wright, Founder and Chairman of TGP International, the appointment reflects both the scale of the opportunity and the type of support now required by the sector:

“Shane’s appointment is a response to the growing level of hotel work we are delivering and the increasing demand from the industry for more specialist, commercially grounded hospitality support. At TGP, we believe the strongest hotel hospitality strategies bring together creative solutions and commercial sense, ensuring that F&B, operations and guest experience play a meaningful role in hotel performance, asset value and long-term brand relevance. Shane brings the senior global experience needed to help us deepen that offer and support clients at a greater scale.”

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