Editorial Board   Guest Author

Mr. Molloy

Michael Molloy

Executive Chef, Wyndham Grand Jupiter

With more than 16 years of culinary experience, Michael Molloy is now overseeing culinary staff and operations as the executive chef of Wyndham Grand Jupiter at Harbourside Place. A key figure in pre-opening efforts for several upscale and luxury properties, Mr. Molloy was brought on to lead the culinary direction for the new upscale hotel in Jupiter, Florida. Most recently, Mr. Molloy was responsible for five food and beverage outlets as executive sous chef of the Wyndham Grand Orlando Resort Bonnet Creek, where he also helped develop menus and food concepts at the resort's award-winning deep blu seafood grille. Having earned its reputation as one of Orlando's best restaurants, the deep blu seafood grille concept is now open at Wyndham Grand Jupiter as the property's main restaurant. Influenced by the farm-to-table movement, Mr. Molloy's menus reflect a concentrated effort to deliver outstanding, sustainable dishes that also support local farmers, fish mongers and businesses. He connects to the local culture through his use of simple, fresh ingredients, allowing his flavors to tell the story of the dish and the surrounding area - ultimately focusing on offering unique takes on Jupiter's favorites and providing our guests with an unrivaled dining experience. In addition to his history with the Wyndham Hotels and Resorts® brand, Mr. Molloy's background includes culinary positions at the Don Cesar in St. Petersburg, Florida, the Royal Pacific Resort, a Lowes Hotel, in Orlando, Florida, and The Gaylord National Resort Convention Center in Washington D.C., the largest convention hotel on the east coast. Mr. Molloy earned his associate's degree in culinary arts from The Pennsylvania Culinary Institute before moving to Florida to start his career. Mr. Molloy has worked his way from line cook to executive chef and has experience and skill in all aspects of culinary hospitality, from the basics of operations to serving groups of 10,000 people. He is utilizing his experience and passion to bring Jupiter's culinary scene to life for both travelers and local residents. Please visit www.wyndhamgrandjupiter.com for more information.

Mr. Molloy can be contacted at 888-215-2756 or michael.molloy@wyn.com

Coming up in June 2018...

Sales & Marketing: Opinions Matter

Hotel Sales and Marketing Directors manage a complex mix of strategies to attract and convert customers into guests. Part of their expertise includes an awareness of customer behavior during the reservation process, so they can make sure their hotel is favorably positioned. One such trend is the growing popularity of travel review sites. According to one recent survey, 61% of prospective customers consult online reviews in order to validate information about the hotel before making a purchasing decision. Another survey found that the average hotel customer reads between 6-12 reviews across 4-10 properties before making a final decision on where to stay. Similarly, other studies have shown that consumer reviews are a more trusted source of information for prospective customers than other kinds of marketing messaging. In fact, reviews are often considered to be as influential as price regarding whether a customer decides to complete a purchase or not. Plus, travel sites with the most reviews - including recent reviews from satisfied customers and thoughtful responses from staff - were also found to be the most appealing. So having positive reviews on a travel website is essential and can help to increase a hotel's conversion rates dramatically. Of course, there are all kinds of additional marketing strategies for sales and marketing directors to consider - the importance of video and the emergence of live streaming; the implementation of voice search; the proliferation of travel bots; and the development of Instagram as an e-commerce platform. The June Hotel Business Review will report on some of these issues and strategies, and examine how some sales and marketing professionals are integrating them into their operations.