Editorial Board   Guest Author

Mr. Crabiel

Jeff Crabiel

General Manager, The Westin Nashille

Jeff Crabiel is the appointed General Manager of The Westin Nashville, located in the city's downtown, in May of 2019. In his role as General Manager of the property, including Rhapsody Spa and the two Food & Beverage outlets, Decker & Dyer and L27, Mr. Crabiel oversees The Westin Nashville's continued operational successes, while maintaining the Westin brand's luxury standards.

Mr. Crabiel is admired by many colleagues and armed with a unique blend of hospitality management experience and endearing leadership. He has his finger on the pulse of hospitality trends and is constantly pushing staff to integrate these into programs. He brings over ten years of experience in the hotel and luxury resort industry to his relatively new position as General Manager.

Before his appointment, Mr. Crabiel served as the Director of Rooms and Executive Assistant Manager, previously spearheading The Westin Nashville's migration into the Marriott portfolio.

Prior to his employment with the property, Mr. Crabiel worked as Director of Rooms at Hilton Nashville Downtown. Here, he excelled to that position after serving just one year as the Front Office Manager and was awarded the Hilton Award of Excellence for setting a new record in guest satisfaction scores, which were the highest in property history.

Additionally, prior to moving to Nashville, Mr. Crabiel worked as the Front Office Manager at the Hilton Parc Soleil, the Front Office Supervisor at Sheraton Vistana Villages, both in Orland, Florida, and the General Manager of Operations at Lees Inn and Suites.

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

Linkedin Profile: https://www.linkedin.com/in/jcrabiel

Mr. Crabiel can be contacted at +1 629-800-5049 or jeff.crabiel@westinnashville.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.