Editorial Board   Guest Author

Ms. Silberman

Jennifer Silberman

Vice President, Corporate Responsibility, Hilton Worldwide

Jennifer Silberman is the Chief of Staff to the President and CEO of Hilton Worldwide as well as Vice President of Corporate Responsibility. In her role as Chief of Staff, Ms. Silberman acts as a strategic advisor to the CEO. As Vice President of Corporate Responsibility, Ms. Silberman leads a global team responsible for the strategy, integration and implementation of Hilton's corporate responsibility commitments and initiatives around the world across the company's 12 brands. In this role she sets high level goals and priorities, drives scaled investments and manages all global NGO relationships and initiatives. Ms. Silberman joined Hilton Worldwide in 2010 from APCO Worldwide, where for eight years as Vice President in the corporate responsibility practice she counseled Fortune 500 companies and global foundations on strategy and program design, measurement, stakeholder engagement, reporting and results-oriented philanthropy. She has more than 20 years of experience working in the United States and throughout Latin America and Africa in the areas of economic development, sustainability, human rights, women's empowerment and youth opportunity. Ms. Silberman holds a Master of Arts in International Economics and Latin American Studies from The Johns Hopkins University Paul H. Nitze School of Advanced International Studies (SAIS) and a Bachelor of Arts with honors in Latin American Studies from Mount Holyoke College. Half Argentine, she is a native Spanish and Portuguese speaker and fluent in French. She is a member of the World Economic Forum's Global Agenda Council on The Future of Jobs and currently serves on the boards of the international NGO, Pact and gBCAT, a business coalition working to end human trafficking.

Ms. Silberman can be contacted at 703-883-1000 or jennifer.silberman@hilton.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.