Editorial Board   Guest Author

Mr. Bour

Nicolas Bour

Executive Chef, Ocean House

Nicolas Bour is the Executive Chef of Ocean House one of Rhode Island's luxury resorts. Chef Bour, will oversee all culinary operations for the resort, including the Forbes Five Star fine-dining restaurant Seasons, the more casual Bistro, four outdoor dining venues, and banquets operations. A bi-coastal culinary veteran, Chef Bour joins Ocean House from Humphreys in San Diego, CA. Previously, Chef Bour was Executive Chef at Loews Coronado Bay in San Diego, where he was instrumental in restructuring the food and beverage program at the resort and opened two new dining outlets. Before joining Loews Coronado Bay, Chef Bour founded AVANT Restaurant at the Rancho Bernardo Inn in San Diego, which was awarded Best Restaurant in 2013 by San Diego Magazine. Chef Bour received first place dish in the San Diego Food & Wine Festival in 2013 and was included as a celebrity chef at the Kentucky Derby in 2011. Some of his additional notable career highlights include successfully serving over 14,000 covers in four days for the inauguration of President Barak Obama, cooking privately for King Hussein bin Talal of Jordan, and cooking by invitation at the James Beard House in New York. Chef Bour was born in Providence, Rhode Island and is fluent in French and Spanish. Ocean House, one of New England's last grand hotels, re-opened its doors in June 2010 after a $140 million rebuild and restoration. The 136-year-old property, originally built just after the Civil War, is perched high on the bluffs in Watch Hill, Rhode Island.

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

Mr. Bour can be contacted at 401-584-7000 or nbour@oceanhouseri.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.