BOB CRANE

PHCC Director of Food & Beverage

Bob Crane has worked in the Food, Beverage and Hospitality industry since 1991. He began his professional career in Las Vegas, Nevada as part of the opening management team for the Fiesta Hotel & Casino. He transitioned from the local hospitality market in 1995, joining the management team at the Imperial Palace Hotel & Casino in Las Vegas. Located at the center of the Las Vegas Strip, the Imperial Place boasted 2700 hotel rooms, 13 restaurants, 7 bars and 60,000 square feet of meeting space and, at the time, ranked the 12th largest hotel in the world.

Bob left Nevada in 2000 to join the HBE Corporation, managing operations for the Adam’s Mark Hotel in Dallas, Texas. The largest freestanding hotel in the Southwest, the property consisted of 1,840 guest rooms, 260,000 square feet of meeting & convention space and 3 restaurants, and was noted as one of the downtown area’s most prestigious nightclubs.

In 2002, Bob joined Caesars Entertainment and successfully opened Harrah’s Resort/Southern California. The Resort featured over 1,000 guest rooms, 7 full-service restaurants, a food court and 3 beverage venues.

Bob returned to Las Vegas, Nevada in 2004 to join Cannery Casino Resorts. Over the next 10 years he ran food and beverage operations and oversaw the opening of the Cannery Casino/East Side and the Meadows Racetrack and Casino in Washington, Pennsylvania. He managed a team of over 450 hospitality employees, opened award winning restaurants and oversaw a 2,000-seat entertainment venue with nationally-acclaimed entertainment.

Prior to joining Picacho Hills Country Club, Bob relocated to New Mexico to work as a food and beverage consultant with the Mescalero Apache Tribe in Mescalero, New Mexico. He oversaw operations at the Inn of the Mountain Gods Casino, Casino Apache and Ski Apache Resort. During his time there, he designed and opened the award-winning Gastro Pub, remodeled or restructured all 15 food and beverage venues, assisted with a complete hotel remodel and helped the tribe achieve the prestigious 4 Diamond Award.

Bob welcomes the opportunity to put his food and beverage experiences and expertise to work for Picacho Hills Country Club.