Editorial Board   

Mr. Bermingham

James Bermingham

Vice President, Montage Hotels & Resorts

James Bermingham is Vice President of Montage Hotels & Resorts and Managing Director of Montage Laguna Beach. In his roles, Mr. Bermingham oversees Montage Laguna Beach, Montage Beverly Hills, Montage Deer Valley, and Montage Residences Corporation. In addition, he supervises the management company in sales, human resources, culture development and training, and supports the development team. The veteran hotelier has been the Managing Director at Montage Laguna Beach from its opening in 2003, and has played an integral role in guiding the team that has helped Montage achieve significant industry and public acclaim. Driven by a philosophy which mandates excellence, a “good neighbor” policy and great attention to detail, Mr. Bermingham attributes Montage's resounding success to the exceptionally talented, committed and gracious staff. “This commitment is pervasive throughout the company,” he says. “Everyone who works here has a shared vision and enthusiasm for their job, which ultimately creates an unparalleled experience for our guests and residents.” Mr. Bermingham began his 25-year hospitality career as a manager trainee at the Clarence Hotel in his hometown of Dublin, Ireland, where he spent many years honing his talents. Realizing that he was ready to embark on a lifetime career in the hotel industry, he moved to London, England, where he began a career with ITT Sheraton and the Luxury Collection, which spanned ten years. He worked as General Manager of ITT Sheraton's Five Diamond St. Regis in Houston, Texas. During his tenure with ITT Sheraton and the Luxury Collection, Mr. Bermingham accrued many accolades for his accomplishments, including "The Divisional President Award" for outstanding achievement and the “Top Sales Team Award” for the North American division. In 1998, he joined Mirage Resorts as opening Vice President of Hotel Operations at the Beau Rivage in Biloxi, Mississippi. The following year, he moved his family to Washington, D.C. taking a position as General Manager of the acclaimed Latham Hotel, where he was also responsible for its sister property, the boutique Georgetown Inn. Here Mr. Bermingham earned the MeriStar Hotels & Resorts “General Manager Excellence Award - Best Food and Beverage.” Mr. Bermingham takes an active role in serving the surrounding community where he lives in Orange County, California. A hallmark of his community involvement is “Hearts of Montage,” a comprehensive outreach program which supports non-profit programs throughout Orange County. Demonstrating his commitment, Mr. Bermingham has served on numerous Orange County non-profit and hospitality industry boards and committees, among them the Boys & Girls Club of Laguna Beach, the Ocean Institute, the Anaheim and Orange County Convention and Visitor's Bureau and the Orange County Tourism Council.

Mr. Bermingham can be contacted at 949-715-6000 or jbermingham@montagehotels.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.