Editorial Board   Guest Author

Mr. Bramhall VI

Jason Bramhall VI

Senior Director, Procurement, The Gettys Group

Jason Bramhall VI is a practiced FF&E expert with a discerning eye for quality and detail. Bringing more than 15 years of supply chain experience to The Gettys Group, spanning interior, industrial and mechanical design fields, Mr. Bramhall's procurement experience dates back to before global sourcing was a commonly discussed practice. His knowledge base gathered in worldwide markets and the advantages and related challenges of working overseas brings tremendous value both to The Gettys Group and its clients.

With each procurement project award, Mr. Bramhall has relied on his skill set and managerial approach to ensure the project supply chain is seamless; maintaining succinct client communication in conjunction with negotiating comprehensive FF&E budgets, project management, delivery logistics and installation. Quality standards are treated as the priority throughout the process, ultimately enabling the successful delivery of each project to our deserving clientele.

To truly respect and realize the designer's intent while balancing the project drivers of cost, quality and timeline is a testament to The Getty's Group's understanding of the hospitality market and the expectations therein.  A successful balance of each provides for a successful implementation for all.

Mr. Bramhall  holds a Bachelor of Science in Business Administration (BSBA) degree from Auburn University in Operations & Supply Chain Management.

Mr. Bramhall VI can be contacted at 312-832-2450 or JBramhallVI@gettys.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.