Editorial Board   Guest Author

Ms. Levitt

Rachel Levitt

Vice President, HVS Executive Search

Rachel Levitt is Vice President at HVS Executive Search based in San Diego. She brings a holistic approach to working with a diverse range of hospitality clients at both the mid-management and executive levels across all functional areas within organizations. Her career experience includes leading Talent Acquisition and Recruiting for Danny Meyer's Union Square Hospitality Group in New York, where she teamed up with operations leaders to create a strategy for building a sustainable pipeline of new talent. 

She has also held strategic partnerships and project management roles in the technology, finance and environmental fields. She partners with organizations ranging from entrepreneurial startups to those in the Fortune 500. Ms. Levitt's background combined with her passion for helping others find their best career paths naturally lends itself to the field of executive recruitment.

Ms. Levitt graduated magna cum laude with a Bachelor of Arts from the University of Michigan and earned an MBA from Columbia Business School in Leadership and Management Strategy. She is a founding member of the school's Innovation and Creativity in Business Society and remains active in the Real Estate and Hospitality Alumni groups.

Ms. Levitt is also dedicated to helping students navigate their careers and volunteers as a career coach and mentor through both the universities she has attended. "Nothing is more exciting and rewarding for me than helping others discover the next step in their career journeys. Whether it is a graduating college student, an experienced executive, or a close friend, I love helping people see the future, and their own potential, in a new light."

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

Ms. Levitt can be contacted at +1 516-248-8828 or rlevitt@hvs.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.