Editorial Board   

Ms. Flores

Kathleen Chiechi Flores

Executive Vice President, Human Resources, Wyndham Hotel Group

Kathleen Chiechi Flores was appointed executive vice president of human resources in January 2009 and oversees the development and execution of Wyndham Hotel Group's global human resources strategies, including the talent selection, talent management, workforce planning and administration of more than 4,000 employees around the world. She is also responsible for the company's business continuity planning and global communications functions, including employee communications public relations and franchisee communications. A seasoned veteran of the profession with nearly 20 years of progressive human resources experience, Ms. Flores brings to the company a diverse background spanning multiple industries and organizations. Prior to joining Wyndham Hotel Group, she was chief administrative officer for Houston-based WhiteFence, where she oversaw the company's legal and human resources teams and was responsible for risk management, compensation and benefits, talent acquisition, training and development and organizational effectiveness. Under her leadership, the company substantially increased its recruitment efforts and more than doubled its critical employee headcount. In doing so, WhiteFence was able to more effectively execute upon its initiatives and increase revenues from $8 million in 2006 to $18 million in 2007. Prior to WhiteFence, Ms. Flores served in a variety of executive and senior level human resources roles, working for companies including ZipRealty and Kaplan Inc. Ms. Flores is a certified senior professional in human resources and holds a bachelor's degree in economics from the University of California Irvine as well as a master's degree in education from the University of San Francisco. She is based in Wyndham Hotel Group's Parsippany, N.J. offices.

Ms. Flores can be contacted at 973-753-6590 or kathleen.flores@wyn.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.