Editorial Board   Guest Author

Mr. Sanfilippo

Matt Sanfilippo

Senior Vice President, Human Resources, The Service Companies

As Senior Vice President of Human Resources at The Service Companies, Matt Sanfilippo oversees 6,000 employees in 40 states and Puerto Rico. Mr. Sanfilippo joined The Service Companies as Director of Human Resources in November 2010. Prior to joining The Service Companies, Mr. Sanfilippo spent over six years with the world's largest casino hotel company, Caesars Entertainment. While with Caesars, Mr. Sanfilippo held various leadership roles in Human Resources including, Employee Relations Manager, and Human Resources Manager. Mr. Sanfilippo got his start in Human Resources as an HR Generalist at Pinnacle Airlines Corp. Prior to joining Caesars, Mr. Sanfilippo spent four years proudly serving in the United States Air Force at Nellis Air Force Base in Las Vegas, NV. Throughout his career, Mr. Sanfilippo has earned several recognitions, including the Chairman's Award for Leadership at Caesars Entertainment in January 2009. He was promoted into his current role overseeing all Human Resources functions in May 2015.

Please visit http://www.theservicecompanies.com for more information.

Mr. Sanfilippo can be contacted at 305-681-8800 or matt.sanfilippo@theservicecompanies.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.