Editorial Board   

Mr. Bermingham

James Bermingham

Vice President, Montage Hotels & Resorts

James Bermingham is Vice President of Montage Hotels & Resorts and Managing Director of Montage Laguna Beach. In his roles, Mr. Bermingham oversees Montage Laguna Beach, Montage Beverly Hills, Montage Deer Valley, and Montage Residences Corporation. In addition, he supervises the management company in sales, human resources, culture development and training, and supports the development team. The veteran hotelier has been the Managing Director at Montage Laguna Beach from its opening in 2003, and has played an integral role in guiding the team that has helped Montage achieve significant industry and public acclaim. Driven by a philosophy which mandates excellence, a “good neighbor” policy and great attention to detail, Mr. Bermingham attributes Montage's resounding success to the exceptionally talented, committed and gracious staff. “This commitment is pervasive throughout the company,” he says. “Everyone who works here has a shared vision and enthusiasm for their job, which ultimately creates an unparalleled experience for our guests and residents.” Mr. Bermingham began his 25-year hospitality career as a manager trainee at the Clarence Hotel in his hometown of Dublin, Ireland, where he spent many years honing his talents. Realizing that he was ready to embark on a lifetime career in the hotel industry, he moved to London, England, where he began a career with ITT Sheraton and the Luxury Collection, which spanned ten years. He worked as General Manager of ITT Sheraton's Five Diamond St. Regis in Houston, Texas. During his tenure with ITT Sheraton and the Luxury Collection, Mr. Bermingham accrued many accolades for his accomplishments, including "The Divisional President Award" for outstanding achievement and the “Top Sales Team Award” for the North American division. In 1998, he joined Mirage Resorts as opening Vice President of Hotel Operations at the Beau Rivage in Biloxi, Mississippi. The following year, he moved his family to Washington, D.C. taking a position as General Manager of the acclaimed Latham Hotel, where he was also responsible for its sister property, the boutique Georgetown Inn. Here Mr. Bermingham earned the MeriStar Hotels & Resorts “General Manager Excellence Award - Best Food and Beverage.” Mr. Bermingham takes an active role in serving the surrounding community where he lives in Orange County, California. A hallmark of his community involvement is “Hearts of Montage,” a comprehensive outreach program which supports non-profit programs throughout Orange County. Demonstrating his commitment, Mr. Bermingham has served on numerous Orange County non-profit and hospitality industry boards and committees, among them the Boys & Girls Club of Laguna Beach, the Ocean Institute, the Anaheim and Orange County Convention and Visitor's Bureau and the Orange County Tourism Council.

Mr. Bermingham can be contacted at 949-715-6000 or jbermingham@montagehotels.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.