Editorial Board   

Ms. Lewis

Rene Lewis

Director of Human Resources , Signature Worldwide

As the director of human resources for Signature Worldwide, Rene Lewis is responsible for talent management, employee relations, workforce planning, change management, company communications, leadership training and strategic organization planning. Ms. Lewis brings nearly 15 years of human resources experience to Signature, with 10 of those years being at the leadership level. She has held manager and director positions while working for such companies as Red Envelope, Orange County California, Gap Inc. and Caterpillar Logistics Services. Ms. Lewis holds a bachelor's degree in political science from The Ohio State University. She is a Senior Professional in Human Resources (SPHR), as well as a Certified Professional Behavioral Analyst (CPBA). As a member of the Society for Human Resource management and the American Society for Training and Development, Ms. Lewis is a frequent speaker at company events and has often worked with clients regarding employee relations programs recognition and progress.

Ms. Lewis can be contacted at 614-766-5101 or renelewis@signatureworldwide.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.