Editorial Board   Guest Author

Mr. Davis

Mark Davis

General Manager, Hilton Los Angeles Universal City

As President/CEO of Hillcrest Real Estate LLC, Mark Davis demonstrates the continuing success of re-positioning excellence. Mr. Davis joined the company from a global search in January 2012 as General Manager of the companies Hilton Los Angeles Universal City hotel, owned more than 26 years by the same investment group to replace his retiring predecessor of 22 years. At his 3.5 Year anniversary with Hillcrest Real Estate LLC, he was promoted to President/CEO responsible for global hotel expansion, development, operations and acquisitions. In the soon to be 5 years, Mr. Davis has successfully implemented skilled re-positioning strategy achieving 386% Growth in Income Before Tax with 56% growth in Revenue. He credits this high degree of performance from the diverse experience gathered over the past 20 years of diverse markets and economic cycles learning and implementing the disciplines and best practices that maximize Profit. The past 20+ progressive year career in Executive Leadership for Full Service Hotels Mr. Davis has represented a diversity of brands, management companies and markets. He describes his success as an evolution of necessity to survive in the complexity and emotion of management companies and owners who expect exceptional results regardless of the market and cycle. He has learned that every product and every market in every cycle has a sweet spot to discover that are missed by many management companies, brands and even seasoned operational Vice Presidents. Mr. Davis explains this phenomenon as delusional expectation while ignoring the reality of the obvious. He has shown a propensity of consistent results following a number of failed executive leaders and philosophies that left untapped opportunity present all along yet undiscovered. Once the learned discipline of full re-positioning strategy was implemented the results followed and assets matured to expectation and market leading results. Prior to joining Hillcrest Real Estate LLC, Mr. Davis enjoyed a fruitful past of diverse management company assignments coast to coast for challenged assets, well known for his expertise in re-positioning skill. There is a long track record of consistent repeated results exceeding market trend performance regardless of brand, market or cycle, many times with no significant product improvement from owners. Mr. Davis has received recognition and distinguished honors such as Restaurateur of the Year, Best EBITDA Performance of Mature Properties and Doubletree Crystal Cookie Award. Additionally, RevPAR penetration ranking has improved from last or average to first in many cases, however, RevPAR ranking has always improved by a minimum of 1 to 2 positions adding real marketable property appraised value.

Please visit http://www.hiltonuniversal.com for more information.

Mr. Davis can be contacted at 818-509-2013 or mdavis@hiltonuniversal.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.