Editorial Board   Guest Author

Ms. Plant

Morgan Plant

Vice President, Food & Beverage, Joie de Vivre Hospitality

Morgan Plant brings more than 20 years of experience in the restaurant and hotel industry to her role as vice president for food and beverage at Joie de Vivre. She first came to the company in 2004 to launch the food and beverage program at Americano Restaurant & Bar at the company's San Francisco flagship, Hotel Vitale. After a regional director of operations role, she moved into the position of Vice President in 2009 and helped launch the burgeoning Joie de Vivre restaurant collection, lending her operations savvy to implement creative, timely concepts for the brand's more than 20 boutique restaurant and lounges. Ms. Plant's background includes posts as general manager and corporate wine director of Mistral Restaurant and Avenir Restaurant Group, general manager of Blue Chalk Cafe's flagship property, and wine director for Kimpton's Red Star in Portland, Oregon. Ms. Plant also worked with the Gordon Biersch Brewing Company in both its Seattle and San Francisco locations. A trained and certified sommelier, she also oversees the beverage program at Joie de Vivre. Ms. Plant has a bachelor's of science in Biological Sciences from the University of California, Irvine; a master's degree in Biology from San Jose State University; and has completed a post baccalaureate program in Psychobiology at Stanford University.

Ms. Plant can be contacted at 415-364-5401 or mplant@jdvhotels.com

Coming up in March 2018...

Human Resources: Value Creation

Businesses must evolve to stay competitive and this is also true of employment positions within those organizations. In the hotel industry, for example, the role that HR professionals perform continues to broaden and expand. Today, they are generally responsible for five key areas - government compliance; payroll and benefits; employee acquisition and retention; training and development; and organizational structure and culture. In this enlarged capacity, HR professionals are no longer seen as part of an administrative cost center, but rather as a member of the leadership team that creates strategic value within their organization. HR professionals help to define company policies and plans; enact and enforce systems of accountability; and utilize definable metrics to measure and justify outcomes. Of course, there are always new issues for HR professionals to address. Though seemingly safe for the moment, will the Affordable Care Act ultimately be repealed and replaced and, if so, what will the ramifications be? There are issues pertaining to Millennials in the workforce and women in leadership roles, as well as determining the appropriate use of social media within the organization. There are new onboarding processes and e-learning training platforms to evaluate, in addition to keeping abreast of political issues like the minimum wage hike movement, or the re-evaluation of overtime rules. Finally, there are genuine immigration and deportation issues that affect HR professionals, especially if they are located in Dreamer Cities, or employ a workforce that could be adversely impacted by federal government policies. The March Hotel Business Review will take a look at some of the issues, strategies and techniques that HR professionals are employing to create and sustain value in their organization.