Green salad, chicken, two veggies and a starch—that might have been a reasonable meal to serve group attendees in the last century, but it won’t cut it in 2020. Today, guests expect that a growing range of dietary needs will be accommodated, whether they’re eating keto, vegan, paleo, gluten free or some combination of all four. And, in a time when tech employees enjoy gourmet in-house commissaries on the job, it takes some serious culinary pyrotechnics to impress them.
food and beverage
These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has?
Submit your ideas to email@example.com. Adam Heffron was recently hired as Hotel Manager at Conrad New York.
1. What are you looking forward to the most in your new role as hotel manager?
Viceroy Santa Monica has revealed the hiring of three new employees: Nijad Fares as hotel manager; Jakub Skyvara as director of restaurants and banquets; and Lance Robinson as hotel concierge.
In his new role, Fares will be responsible for managing all operational aspects at the boutique property, including sales, marketing, food and beverage and future growth efforts. Previously, Fares served as the director of food and beverage at Cliff Hotel San Francisco. He’s also worked for The St. Regis Monarch Beach; The Westin San Diego; The Westin Maui; and The Sheraton San Diego.
Omni Hotels & Resorts is announcing new developments for the hotel. The 16-story hotel is set to open in June 2017, showcasing 300 guest rooms and suites, and 24,000 square-feet of meeting space, including a 13,000-square-foot ballroom. Additionally, Omni Hotels & Resorts has appointed Gayla Guyse as director of sales and marketing for the Omni Frisco Hotel. Guyse has 20 years of experience working for the Omni Frisco Hotel.
With a ribbon cutting ceremony attended by the local chamber of commerce members and friends, Island Hotel Newport Beach recently launched its new Market Place. It will provide an easy and healthy alternative from the local grocery store or quick service restaurants for the locals and neighbors. A demand for affordably priced snacks and small meals to pick up on the go brought about the development of the Market Place.