Editorial Board   Guest Author

Mr. Sanchez

Frank Sanchez

Executive Chef, Chicago Downtown Marriott

Chicago Downtown Marriott Magnificent Mile Executive Chef Frank Sanchez, formerly the hotelís executive sous chef, oversees all culinary operations at the hotel and its F&B outlets, Harvest Restaurant and Rush Street Pantry, including management of the hotelís rooftop garden and beehives. Chef Sanchez also operates a year-round, on-site experience to create food from scratch that gives customers fresh and nutritional options. Chef and his team begin the seedling process of planting product that can be grown indoors, along with rotating crop of micro-greens. He strives to grow product, reduce the hotelís carbon footprint and create an interesting narrative for the hotel and restaurants. As well as menu planning, Chef Sanchez executes the garden aesthetics, as the rooftop garden can be seen from 36 of the hotelís 46 floors and from the fitness center, which is located on the same floor as the rooftop garden. The neat rows and tight lines in the boxes are an extension of the kitchen, and show guests that there are crops growing. Chef Sanchez has been with the company since 2010 and has demonstrated superior leadership in the culinary department. Prior to joining the Chicago Marriott, Chef Sanchez led kitchen operations as executive chef at Coronado Island Marriott Resort and Spa and led the banquet kitchen at JW Marriott Tucson Starr Pass Resort & Spa. Chef Sanchezís career highlights include creating the first-ever beer festival on Coronado Island while at Marriott. Before being hired by Marriott, Chef Sanchez graduated with a degree in business management from the University of Arizona in 2005. Please visit http://www.marriott.com for more information.

Mr. Sanchez can be contacted at 312-836-0100 or frank.sanchez@marriott.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.