Editorial Board   

Mr. Heller

Jed Heller

President, The Providence Group

Jed C. Heller is President of The Providence Group LLC, and a 30 year veteran of the hospitality management industry. Heller began his career with Winegardner and Hammons, a full service management company in Cincinnati, OH. Heller went on to successfully manage all phases of three start up business ventures involved in real estate investments, acquisitions, and hospitality management; two of these as operating partner. With his experience, unique style, and personal involvement in every management operation, he has been engaged by clients around the world. In 2005, Heller started The Providence Group LLC to offer unique hospitality and general management services to hotels, time-share resorts, and condominiums. Heller soon recognized the growing need for the professional management of small to mid-size hotels. The Providence Group LLC successfully fulfilled this need by providing positive, cost-effective, and efficient results to this market segment. His management focus is on quality, attention to detail, hands-on service, and full accountability for every employee. With a favorable industry response to his management style and business acumen, Heller made the strategic decision in early 2008, to allocate all resources and company focus to the full service management of small to mid-size hotels.

Mr. Heller can be contacted at 781-582-8785 or jcheller@providencegrp.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.