Editorial Board   Guest Author

Ms. Smith Perez

Briane Smith Perez

Director of Restaurants, Beverly Hilton

Briane "Bre" Smith is a highly accomplished hospitality professional with over ten years of luxury hotel and food & beverage experience. Her career started in Marina Del Rey, California with The Ritz-Carlton Hotel, and has since been involved with over seven restaurant openings and six task-force assignments including The Ritz-Carlton Kapalua, Los Angeles, Abu Dhabi, and Puerto Rico. Ms. Smith's hands-on leadership style and ability to work hand-in-hand with her team has made her one of the most sought after leaders in food & beverage. Her responsibilities include the hiring, training, and management of a union staff of hundreds. She has developed new revenue sources and fine-tuned existing programs to maximize guest and employee satisfaction, while increasing the bottom line. As an expert in strategic delegation, she encourages her management team to “own” projects, helps them along the way, and always recognizes successful outcomes. Ms. Smith believes that her guests should always have an exemplary experience in her outlets, and has built long lasting relationships with VIPs across all brands. Recently, Ms. Smith joined The Beverly Hilton as Director of Restaurants where she manages a team of over 85 ladies and gentlemen, and oversees the successful operations of Circa 55, Trader Vic's Lounge, Aqua Pool, the Lobby Lounge, and In-Room Dining. Recently, Ms. Smith joined The Beverly Hilton as Director of Restaurants where she manages a team of over 85 ladies and gentlemen, and oversees the successful operations of Circa 55, Trader Vic's Lounge, Aqua Pool, the Lobby Lounge, and In-Room Dining. Ms. Smith is a graduate of Loyola Marymount University, and recently attained her Masters of Science in Executive Leadership from the University of San Diego. In her free time, Ms. Smith enjoys painting abstracts with acrylics and cheering on her home teams the Los Angeles Lakers, Kings, and Dodgers. They say one must balance their work and personal life, but for Ms. Smith it is definitely balancing her work and sports life. She currently resides in Hollywood, California.

Ms. Smith Perez can be contacted at 310-285-1365 or bre.smith@hilton.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.