Editorial Board   Guest Author

Mr. Manetti

Maurizio Manetti

Director of Risk Management, Swissotel Chicago

Maurizio Manetti is the Director of Risk Management for Swissotel Chicago. Since August 2010, Mr. Manetti has been in charge of the hotel's safety and security. His main responsibilities include establishing policies and procedures for the protection of the staff, guests, proprietary information, and physical assets. Furthermore, he develops and executes the hotel's crisis management program. This includes the deployment of state-of-the-art technology solutions and innovated security management techniques to safeguard all assets. As a result of his career experiences, Mr. Manetti is trained and skilled in high-risk, high-priority situations. Before college, Mr. Manetti joined Italy's Navy and served in the Navy Special Forces for two years advancing to Sailor 1st Class. After his time in the military, Mr. Manetti set his goals high and earned a Bachelors of Science Degree in both Engineering and Law/Criminal Justice from the University of Florence and University of Rome, respectively. Even more, he is a polyglot; his fluent languages include: English, Italian, Spanish and French. His education and military training provided a core foundation for his profession. Mr. Manetti has had an illustrious career in Italy and the United States. In Italy, Mr. Manetti was a Police Captain/Commander for the Italy State Police in Rome/Florence Italy. He oversaw the security for Florence International Airport, major sporting venues and led investigations among other things. Moreover, he specializes in organized crime, terrorism and drug enforcement. Since moving to the United States, Mr. Manetti has held several positions in risk management such as College Football Hall of Fame, Prada U.S.A and Sofitel Chicago. In addition to his many successes, he also serves as a member of the FBI Infragard, ASIS International, and the Chicago Special Agents Association among others. Mr. Manetti brings a wealth of knowledge and experience to Swissotel Chicago.

Mr. Manetti can be contacted at 312-268-8110 or maurizio.manetti@swissotel.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.