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 March 2019...

Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.