Editorial Board   Guest Author

Mr. Halfmann

Keith Halfmann

Vice President of Operations, Marcus Hotels

Keith Halfmann is vice president of operations for Marcus Hotels & Resorts. Mr. Halfmann oversees the day-to-day operational responsibilities for several hotels in the Marcus Hotels & Resorts portfolio including the Hilton Madison, Wis.; Sheraton Madison, Wis.; Sheraton Clayton Plaza Hotel, St. Louis, Mo.; Hilton Garden Inn, Houston, Texas; Bloomington Hilton, Bloomington, Minn.; Crowne Plaza - Northstar, Minneapolis, Minn. and the Westin Columbus, Columbus, Ohio.

Mr. Halfmann is responsible for managing revenues, sales, financial performance, guest satisfaction and operational excellence for each hotel, as well as managing product and service quality standards for a variety of hotel brands. He also remains involved with the operation of the Mason Street Grill restaurant located in the Pfister Hotel in Milwaukee, Wis., which he successfully opened in 2006.

Mr. Halfmann has been with Marcus Hotels & Resorts for 12 years and has previously had a key role in developing the company's food and beverage operations. He served as director of food and beverage at the Pfister Hotel where he concepted and opened Celia, a four-star restaurant, and Blu, a nationally-recognized cocktail lounge.

Mr. Halfmann served as assistant general manager of the Hilton Milwaukee, where he concepted and opened the Milwaukee ChopHouse - one of the city's top rated steakhouses. He also served as director of operations at the Grand Geneva Resort & Spa in Lake Geneva, Wis., where he implemented strategic revenue and profit contingencies and successfully re-concepted the restaurants, spa, ski chalet, retail areas and public space.

More recently, he served as general manager of the Pfister Hotel, where he led a $20 million renovation of the hotel, including guest rooms, lobby areas, the WELL Spa and the Mason Street Grill. Prior to joining Marcus Hotels & Resorts, Mr. Halfmann worked at the Copper Mountain Resort, an Intrawest Resort in Copper Mountain, Colo. where he served on the repositioning and branding team after Intrawest purchased the resort from its previous owner. He also worked at Wyndham Hotels & Resorts in several food and beverage roles.

In addition to his work at Marcus Hotels & Resorts, Mr. Halfmann serves as a member of the Board of Directors for Feed My Sheep and sits on the Waukesha County Technical College Student Advisory Board. He is also a member of the Wisconsin Restaurant Association (WRA) and is involved with the United Performing Arts Fund Emerging Leaders organization. In his free time, he enjoys endurance training, triathlons and in 2010 successfully completed the Ford Ironman Wisconsin in Madison, Wis.

Mr. Halfmann can be contacted at 414-905-1200 or keithhalfmann@marcushotels.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.