Editorial Board   Guest Author

Mr. Fortney

Eli Fortney

Executive Chef, Topnotch Resort

Eli Fortney grew up in Montpelier, Vermont. A high school community-based learning program led him an internship at A Single Pebble, a fine-dining classic Chinese restaurant. During his time there, the restaurant was recognized as the best restaurant in Vermont by several publications. His experience incited a passion to continue his education at The Culinary Institute of America, where he interned and became sous chef for a fine dining restaurant group in the U.S. Virgin Islands. Mr. Fortney’s culinary curiosity led him to the prestigious Broadmoor Resort in Colorado, the country’s oldest five-star/five-diamond property, and then to Las Vegas. A variety of positions on the strip gave him experience in high-volume, fast casual, and fine dining. He was chosen to collaborate with celebrity chef Kerry Simon in opening a gourmet burger restaurant. He continued his career in hotel dining for Maine-based Olympia Hotel Management Group, which led him to Portland, Maine, and Durham, North Carolina. During his time with Olympia Hotel Management Group, Mr. Fortney worked with a team that together earned the distinction of being named the number one hotel out of over 660 properties worldwide for a Hilton brand. Mr. Fortney is accredited as a Certified Executive Chef and Certified Culinary Administrator by the American Culinary Federation. Mr. Fortney’s desire to return to his roots led him to explore opportunities in his home state of Vermont. He is currently the Executive Chef for Topnotch Resort and Spa, where he oversees all aspects of the culinary team for two restaurants and a high-volume banquet and catering department. Please visit http://www.topnotchresort.com for more information.

Mr. Fortney can be contacted at 802-253-6479 or efortney@topnotchresort.com

Coming up in March 2018...

Human Resources: Value Creation

Businesses must evolve to stay competitive and this is also true of employment positions within those organizations. In the hotel industry, for example, the role that HR professionals perform continues to broaden and expand. Today, they are generally responsible for five key areas - government compliance; payroll and benefits; employee acquisition and retention; training and development; and organizational structure and culture. In this enlarged capacity, HR professionals are no longer seen as part of an administrative cost center, but rather as a member of the leadership team that creates strategic value within their organization. HR professionals help to define company policies and plans; enact and enforce systems of accountability; and utilize definable metrics to measure and justify outcomes. Of course, there are always new issues for HR professionals to address. Though seemingly safe for the moment, will the Affordable Care Act ultimately be repealed and replaced and, if so, what will the ramifications be? There are issues pertaining to Millennials in the workforce and women in leadership roles, as well as determining the appropriate use of social media within the organization. There are new onboarding processes and e-learning training platforms to evaluate, in addition to keeping abreast of political issues like the minimum wage hike movement, or the re-evaluation of overtime rules. Finally, there are genuine immigration and deportation issues that affect HR professionals, especially if they are located in Dreamer Cities, or employ a workforce that could be adversely impacted by federal government policies. The March Hotel Business Review will take a look at some of the issues, strategies and techniques that HR professionals are employing to create and sustain value in their organization.