Delaware North announced that Steve Bass has been promoted to chief operating officer of the company’s travel business.
In his new role, Bass will be based at Delaware North’s global headquarters in Buffalo, N.Y., and will report to Kevin Kelly, president of the company’s travel business. As chief operating officer, Bass will oversee all of the company’s food service and retail operations at airports across the United States. He will develop and implement strategic plans for growth and profitability, develop the location and corporate management teams and work to enhance client relationships.
Bass, who has more than 12 years of experience with Delaware North, most recently served as a regional vice president of the travel business. While in that role, he oversaw the company’s southeast region, which includes food, beverage and/or retail operations at Hartsfield-Jackson Atlanta International Airport, Nashville International Airport, Richmond International Airport, Charleston International Airport, Tampa International Airport and Fort Lauderdale-Hollywood International Airport.
“Steve brings a wealth of operational leadership experience to this role,” Kelly said. “He has been instrumental in the successful opening of new and innovative concepts at airports throughout the United States – aligning with our continued commitment to reimagining the traveler experience.”
Among many highlights, the southeast region opened 15 new food and beverage concepts in 2016 – including the Jack Nicklaus Golden Bear Grill, which has locations in both Fort Lauderdale and Charleston.
Bass joined Delaware North in 2004 as general manager at Memphis International Airport. After two years in that role, he was promoted to district manager and given oversight of Delaware North operations at two additional airports. Prior to taking on the regional vice president role in 2012, he spent a little more than a year as a regional director – increasing his responsibility to five airports.
Prior to joining Delaware North, Bass spent nearly two years as a district manager with Krystal Company and later served as a franchise business consultant for CKE Restaurant Group in Memphis, Tenn.
Bass earned an associate’s degree in hospitality management at Southwest Community College in Memphis. Among other professional certifications, he is certified as a beer cicerone by BeerSavvy and in applied food safety by the National Restaurant Association.
