Executive Director of Food and Beverage
Ms. Lai’s responsibilities include overseeing food and beverage operations for all Marin Management hotels and freestanding restaurants. She began her career in the hospitality industry in 1986 as a catering manager for Hilton Hotel Financial District in San Francisco and later as director of catering for Holiday Inn Fisherman’s Wharf. She later worked at Kabuki Hotel in San Francisco’s Japan Town.
In 1990, she joined the Marriott Corporation and began her focus in food and beverage operations as a restaurant manager for two restaurants at Marriott Marquis, San Francisco. Throughout her 11 years with the Marriott Corporation, Juliana served in various capacities of food and beverage, including banquet manager, director of room service and director of restaurants and lounges.
Ms. Lai was on the opening management teams for Marriott Singapore in 1993 and Marriott Kauai in 1995 as senior restaurant and bar manager. After several international assignments with Marriott International, she returned to the Bay Area to rejoin the Marriott Marquis as director of restaurants and lounges in 1997. In 2002, Ms. Lai became director of food and beverage for Holiday Inn Golden Gateway, San Francisco. After nine years with an international hotel management company, she relocated to Texas to become assistant general manager for Embassy Suites in San Marcos.
She returned to San Francisco in 2015 working for Hilton Hotel at San Francisco Airport as director of food and beverage until her appointment in 2016 as Marin Management’s executive director of food and beverage.
Ms. Lai’s formal education includes attaining her Bachelor of Science Degree in Hotel and Restaurant Management and her MBA in International Marketing, both from Golden Gate University, San Francisco. She speaks Mandarin and Cantonese fluently. In her personal time, she enjoys food and wine pairings and exploring Bay Area hiking trails.