Editorial Board   Guest Author

Mr. Groves

Bill Groves

Hotel General Manager, Atrium Hospitality

Bill Groves serves as a hotel general manager for Alpharetta, Georgia-based Atrium Hospitality, ranked one of the nation's largest hotel operators and recently awarded a Top Workplaces 2020 honor by The Atlanta Journal-Constitution. With more than 30 years in the service industry, Mr. Groves is currently GM at the Embassy Suites by Hilton Greenville Golf Resort & Conference Center in South Carolina. The hotel was recently recognized by Hilton for being ranked among the top 10% of the brand set worldwide in outstanding quality performance.

Mr. Groves is responsible for the daily operations and financial success of both the 268-room/suite hotel in Greenville and the on-site golf course, The Preserve at Verdae. He also assists Atrium Hospitality with taskforce GM assignments.

He has more than 24 years of continuous experience with Hilton brand properties. After earning his Bachelor of Science in Business Administration from Western Carolina University, Mr. Groves began his hotel management career at the Embassy Suites by Hilton Greensboro in North Carolina, then operated by John Q. Hammons Hotels & Resorts (JQH). His extensive career also includes hospitality assignments in South Carolina at the Embassy Suites by Hilton North Charleston and the Homewood Suites by Hilton Greenville.

Mr. Groves has a reputation for creating strong positive cultures and identifying potential talent to help grow. He has been recognized with numerous awards and certifications. Most recently, Mr. Groves was awarded the Excellence in Operational Leadership from Hilton for the Embassy Suites by Hilton brand and also the Hotelier of the Year by the South Carolina Restaurant and Lodging Association.

Volunteering in the community is one of Mr. Groves' passions. He is a current board member of Visit Greenville, SC and serves as the president of the Upstate South Carolina Restaurant and Lodging Association Chapter. His historic service spans board appointments with Big Brothers Big Sisters of the Upstate, Greenville Technical College, Virginia College, and the March of Dimes.

When not on property with his Atrium Hospitality family, Mr. Groves enjoys spending time with his wife and sons, coaching youth sports, and playing golf.

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

Mr. Groves can be contacted at +1 864-676-9090 or bill.groves@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.