Editorial Board   Guest Author

Mr. Sun

Justin Sun

Compensation Analyst, Lockheed Martin

Justin Sun is a Compensation Analyst for Lockheed Martin, one of the world's largest defense contractors. In his current role, he serves as the Compensation Lead for the Communications, Legal, and Undersea Systems functions of the newly formed Mission and Systems and Training (MST) business area. In this role, he is responsible for supporting key compensation initiatives, such as FLSA compliance, rewards and recognition programs, compression, merit distribution process for union and non-union employees, and salary treatment standards. Prior to joining Lockheed Martin, Mr. Sun was a Human Resources Representative at PepsiCo, the world's second largest food and beverage business, where he supported the payroll and financial planning, pricing, and accounts receivable operations divisions of PepsiCo's North American bottling operations. Justin also worked in talent management and organizational development at Novartis where he supported the launch of the Women's Integrated Learning and Leadership (WILL) Initiative, a career development program focused on advancing women into leadership roles. At Novartis, he also developed a campus recruiting strategy to formalize the company's summer internship programs and to enhance Novartis' employment brand on college campuses. Mr. Sun's hospitality experience includes supporting the reopening of New York's Plaza Hotel through a $450 million renovation and helping to reposition the historic landmark into a AAA Five Diamond property for the first time in the hotel's 102-year history. While working in the human resources and rooms divisions, he devised standard operating procedures that improved the flow and consistency of service in the housekeeping, butler, and guest reception departments and that strengthened collaboration between teams. Mr. Sun continues to demonstrate a passion for advancing the world of work through his research conducted through Cornell's Center for Advanced Human Resources Studies and the Cornell Center for Hospitality Research. In addition to co-authoring a case study on the use of HR analytics in decision-making, he has published research on innovative HR practices in the service industry. While at Cornell, Justin served as President of the Cornell Hotel Society, Collegiate Chapter and as the Human Resources Director for The 82nd Annual Hotel Ezra Cornell, a student-run leadership conference. Mr. Sun holds a Bachelor of Science degree in Hotel Administration and a Master of Industrial and Labor Relations degree from Cornell University. He continues to support his alma mater as an active member of the university's alumni association. Justin holds a Professional in Human Resources (PHR) certification.

Mr. Sun can be contacted at 206-484-8788 or js389@cornell.edu

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.