Editorial Board   Guest Author

Ms. Smith Perez

Briane Smith Perez

Director of Restaurants, Beverly Hilton

Briane "Bre" Smith is a highly accomplished hospitality professional with over ten years of luxury hotel and food & beverage experience. Her career started in Marina Del Rey, California with The Ritz-Carlton Hotel, and has since been involved with over seven restaurant openings and six task-force assignments including The Ritz-Carlton Kapalua, Los Angeles, Abu Dhabi, and Puerto Rico. Ms. Smith's hands-on leadership style and ability to work hand-in-hand with her team has made her one of the most sought after leaders in food & beverage. Her responsibilities include the hiring, training, and management of a union staff of hundreds. She has developed new revenue sources and fine-tuned existing programs to maximize guest and employee satisfaction, while increasing the bottom line. As an expert in strategic delegation, she encourages her management team to “own” projects, helps them along the way, and always recognizes successful outcomes. Ms. Smith believes that her guests should always have an exemplary experience in her outlets, and has built long lasting relationships with VIPs across all brands. Recently, Ms. Smith joined The Beverly Hilton as Director of Restaurants where she manages a team of over 85 ladies and gentlemen, and oversees the successful operations of Circa 55, Trader Vic's Lounge, Aqua Pool, the Lobby Lounge, and In-Room Dining. Recently, Ms. Smith joined The Beverly Hilton as Director of Restaurants where she manages a team of over 85 ladies and gentlemen, and oversees the successful operations of Circa 55, Trader Vic's Lounge, Aqua Pool, the Lobby Lounge, and In-Room Dining. Ms. Smith is a graduate of Loyola Marymount University, and recently attained her Masters of Science in Executive Leadership from the University of San Diego. In her free time, Ms. Smith enjoys painting abstracts with acrylics and cheering on her home teams the Los Angeles Lakers, Kings, and Dodgers. They say one must balance their work and personal life, but for Ms. Smith it is definitely balancing her work and sports life. She currently resides in Hollywood, California.

Ms. Smith Perez can be contacted at 310-285-1365 or bre.smith@hilton.com

Coming up in November 2019...

Architecture & Design: Biophilic Design

The hospitality industry is constantly evolving to meet and exceed guest expectations. As a result, hotels are always on the lookout for new ways to improve the guest experience, and architecture and design is an essential part of this equation. Bold design is often the most effective way to make an exceptional first impression - an impression guests use to distinguish between brands. One design trend that is being embraced worldwide has become known as “Biophilic Design.” Biophilic design is based on the concept of biophilia, which is the theory that human beings have an innate tendency to seek out nature, natural elements, and natural forms. Biophilic design is more than hotels simply adding a surplus of plants; it involves incorporating specific design elements into a hotel in order to imbue it with a sense of wellness and well-being. Some of those elements include exposure to natural lighting; views of nature and rooms with a view; natural architectural patterns; salvaged or reclaimed woods of all types; reclaimed metals; sustainably sourced stone; living green walls and vertical gardens; and direct and indirect exposure to nature. Hotels that have incorporated biophilic design into their properties are reaping the benefits associated with this trend including reduced stress responses, better air quality, lower energy costs, and more positive guest reviews. Biophilic design has also been shown to improve guest moods and to satisfy consumer demand for environmental responsibility. Savvy hotel owners and managers are aware that nature-inspired elements enhance their guests' comfort and well-being, which is why this trend is becoming so prevalent. Biophilic design is just one topic in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.