Editorial Board   Guest Author

Ms. Jacobs

Heather Jacobs

VP Human Resources Europe/Middle East/ Africa, Four Seasons Hotels & Resorts

Heather Jacobs first started with Four Seasons by working summers - initially as a Front Office Intern in 1992 at the Ritz-Carlton Chicago and then as Hostess in 1993 at the Four Seasons Los Angeles. She began her career in earnest as a Manager In Training in 1994 in the Rooms Division of the Ritz-Carlton Chicago (a Four Seasons Hotel). She then made her way to Human Resources via Housekeeping and the Front Office, and was appointed Human Resources Manager in 1995. In November 1996, Ms. Jacobs relocated to The Pierre Hotel (then a Four Seasons Hotel), starting as Employee Relations & Benefits Manager, Assistant Director and then, Director of Human Resources in October 1998. Interested in the global aspects of Human Resources, Heather was promoted to Director of Human Resources Administration in January 2000, helping develop and implement global Human Resources policies, procedures and competitive practices. She has helped to shepherd the employment brand and has instilled the Four Seasons culture into our international portfolio, all with an eye to aligning HR practices with the global business strategies of the company. In June 2004, Ms. Jacobs and her family relocated to Geneva, Switzerland as Area Director of Human Resources for Europe, the Middle East and Africa where she tackled the complex issues of new development, pre-opening assistance, and general Human Resources responsibilities. Ms. Jacobs was promoted to Vice President in July 2007. In her current role, she assists in the selection and development of Senior leaders for the region and leads the Human Resources professionals in 30 properties, spanning over 20 countries with responsibility for more than 10,000 employees. In this role she has responsibility for the development and implementation of Human Resources policy, process and procedure including recruitment, selection, retention, learning and development, legal compliance, employee benefits, employee relations, employment practices and procedures, and employee communications. Ms. Jacobs holds a BS, Hotel Management, Cornell University, 1994. She is a Certified Global Professional in Human Resources (“GPHR”) - 2006, and active with the International Tourism Partnership, acting as Chair of Executive Committee 2012-2014. She has been on the Executive Committee since 2005 (leading hospitality companies dedicated to environmental and social responsibility in the industry).

Ms. Jacobs can be contacted at 41227078274 or heather.jacobs@fourseasons.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.