Editorial Board   Guest Author

Mr. Hess

John Hess

Director of Sales & Marketing, Omni Bedford Springs Resort

John Hess is a talented sales professional with extensive experience in leading a multitude of resorts along the east coast of the United States. Mr. Hess joins Omni Bedford Springs Resort as director of sales and marketing. I

n this role, he is tasked with overseeing the resort sales team and developing innovative strategies to increase revenues and drive business, with a focus on group clientele.

Mr. Hess arrived from nearby Seven Springs Mountain Resort, where he was the director of sales for the past five years. In years prior, he held key sales management positions at properties in the mid-Atlantic, including director of sales at Snowshoe Mountain Ski Resort in Snowshoe, W.Va.; general manager / director of sales at Mariners Landing Resort and Conference Center in Huddleston, Va.; and director of sales at Wintergreen Resort in the Blue Ridge Mountains of Virginia.

Mr. Hess made his debut in hospitality sales in 2002 as the corporate sales manager of Omni Richmond Hotel in Richmond, Va. He earned a Bachelor of Arts in mass communications from St. Andrews Presbyterian College in Laurinburg, N.C., He also holds a master's degree in business administration from the University of Richmond.

Mr. Hess is committed to staying active and involved in industry and community affairs. Mr. Hess has previously served as mayor of the Rockwood Borough in Pennsylvania from 2013 to 2015, as well as a member of the Pennsylvania Association of Travel and Tourism Board from 2014 to 2015.

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

Mr. Hess can be contacted at 814-623-8100 or jhess@omnihotels.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.