Editorial Board   Guest Author

Mr. Beley

Jim Beley

General Manager, The Umstead Hotel & Spa

Hospitality veteran Jim Beley brings more than 40 years of luxury hotel and restaurant management to his role as General Manager of The Umstead Hotel & Spa, North Carolina's premier AAA Five Diamond and Forbes Five Star-rated hotel property.

A dynamic leader, Mr. Beley directs day-to-day operations at the 150-room hotel and its signature amenities, serving as a valuable asset in elevating the guest experience. His distinctive approach to the hospitality industry is reflected in The Umstead's "Vision and Values," which he spearheaded to emphasize respect, personal and professional growth, and happiness in the workplace, ultimately outlining how these qualities translate into superior guest service.

In 2011, Mr. Beley received the prestigious Lodging Operator of the Year award from the North Carolina Restaurant and Lodging Association, and under his leadership, The Umstead has been named one of the Best Places to Work by the Triangle Business Journal.

Prior to joining The Umstead in January 2009, Mr. Beley served 17 years on management teams at AAA Five Diamond-rated luxury hotels, including his most recent role overseeing resort operations as General Manager of The Inn at Palmetto Bluff Resort in Bluffton, South Carolina.

Mr. Beley is also the former Director of Lodging Operations and Resort General Manager of The American Club and the Inn on Woodlake, sister properties owned by the Kohler Company in Kohler, Wisconsin.

From 1984 to 1996, Mr. Beley held various positions in management and food and beverage with the esteemed Ritz-Carlton Hotel Company at properties located in Laguna Niguel, California, Naples, Florida, Atlanta, Georgia, and Boston, Massachusetts. He ended his tenure with the highly regarded company as General Manager of The Ritz-Carlton in Philadelphia, Pennsylvania, from 1991 to 1996.

Mr. Beley received his Bachelor of Science degree in Hotel Administration from Florida International University and an Associate Degree of Occupational Science from the prestigious Culinary Institute of America. During his tenure with The Ritz-Carlton Philadelphia in 1992, the Company was recognized with a Malcolm Baldridge National Quality Award for service, an accolade given annually to U.S. organizations that exemplify excellence in innovation and performance.

A native of New York State, Mr. Beley now calls Raleigh home with his wife and four children. He serves on the board of the Greater Raleigh Chamber of Commerce, the advisory board of North Carolina State's Poole College of Management, and is an active member of the United States Golf Association.

Please visit http://www.theumstead.com for more information.

Mr. Beley can be contacted at +1 919-447-4001 or jim.beley@theumstead.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.