Editorial Board   Guest Author

Ms. Obstler

Nancy Obstler

General Manager, Embassy Suites by Hilton Charlotte Concord Golf Resort & Spa

Nancy Obstler serves as a hotel general manager for Alpharetta, Georgia-based Atrium Hospitality, which is ranked one of the nation's largest hotel owners and operators. Since 2015, she has been in her current role as general manager of the Embassy Suites by Hilton Charlotte Concord Golf Resort & Spa in Concord, North Carolina.

The 2018 TripAdvisor® Certificate of Excellence designated property is particularly special to Ms. Obstler, as she was part of the 2006 pre-opening and 2007 opening teams. She served as director of sales for many years at the 308-suite property, during which time the hotel received several performance-based honors. Under Ms. Obstler's direction, the hotel has been recognized with the Embassy Suites by Hilton Brand's Make a Difference Award more than once and with the Brand's Sales Team of the Year Award on multiple occasions. The area Chamber of Commerce has acknowledged the property with several awards for community service.

Early in her career, Ms. Obstler was a pastry chef but got a taste for operations, which she feels is her true calling. Before serving in general manager roles, she gained experience as director of food and beverage and director of sales for Southeast and Northeast hospitality assignments. Her impressive 28-year career also includes her role as general manager of the 275-room/suite Renaissance Charlotte Suites Hotel in North Carolina.

With a blended background in food and beverage, sales and operations, Ms. Obstler drives home a focus on exceptional guest service. She works to create a balanced workplace environment to provide for happy and healthy associates.

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

Ms. Obstler can be contacted at +1 704-455-8200 or nancy.obstler@atriumhospitality.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.