Editorial Board   Guest Author

Ms. Murphy

Sandy Murphy

General Manager, The Beverly Hilton

Sandy Murphy has served as the General Manager of The Beverly Hilton since August 2008. A Hilton veteran with more than 25 years of experience, Ms. Murphy oversees all aspects of the nine-acre property, leading, and growing a legendary brand that has endured for nearly 60 years.

Ms. Murphy takes Conrad Hilton's philosophy "be hospitable" to heart. The warm and inviting ambiance The Beverly Hilton has enjoyed over the last two decades is most certainly the result of Ms. Murphy's kind and friendly nature. She has brought many worldwide productions to life and welcomed Presidents, Heads of State, A-list celebrities, and luminaries from all over the world into the hotel.

Prior to joining The Beverly Hilton, Ms. Murphy served in executive management roles spanning the West Coast. She previously served as the Area Vice President of Southern California, where she was responsible for the operation of a collection of Hilton and Doubletree hotels located in airport, suburban, urban, and resort markets. She also served as the Area Vice President of Northern California and the Pacific Northwest, overseeing 10 Hilton hotels in the marketplace. She started her Hilton executive management career at Embassy Suites in Covina, Calif. as Assistant General Manager. The Southern California native was also educated in the center of it all, beginning at Cal Poly Pomona and the University of California at Los Angeles (UCLA), where she majored in Finance, Human Resource Management, and Marketing.

Ms. Murphy lives and breathes The Beverly Hilton mission of "a time well spent" each day. Beyond the hotel, she is passionate about improving the quality of life of others through philanthropic endeavors such as The Sumer Nicole Alvarez Foundation, the Revlon Run/Walk for Women, and the Guide Dog for the Blind.

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

Ms. Murphy can be contacted at +1 310-274-7777 or sandy.murphy@hilton.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.