Editorial Board   

Mr. Trainor

Robert Trainor

Exec Chef, Hilton

Robert Trainor is executive chef of Hilton Short Hills, New Jersey's premier urban resort that is home to the state's only Five Diamond restaurant, The Dining Room. He manages all aspects of menu and meal preparation, staffing and training in the hotel's restaurants, including The Dining Room, the hotel's more casual venue, The Terrace, The Retreat Lounge, room service and all banquets. Long respected as one of the New York metro area's finest chefs, Trainor took the helm at New Jersey's premier urban resort in November 2003. Trainor is well acquainted with the recipe for mixing culinary excitement with companionable comfort. As Executive Sous Chef at the legendary Waldorf=Astoria, his first assignment was to retool the menu of the beloved Oscar's, while maintaining the elements of the restaurant's unique tradition. Raised in Rhode Island and educated at Johnson & Wales University, Trainor's numerous achievements include being named one of the top 100 chefs in America by the Taste Institute of America in 1998, becoming a certified sommelier through the American Sommelier Association, serving as the 95th Distinguished Visiting Chef of Johnson & Wales University, and garnering numerous gold and silver medals in international culinary competitions. He has also cooked as guest chef at the James Beard House and in the home of the late culinary legend Julia Child

Mr. Trainor can be contacted at 973 912 7974 or Robert_Trainor@Hilton.com

Coming up in January 2020...

Mobile Technology: Feature Focus Demo

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is "resilience", the ability to "go with the flow" and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition-new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.