Editorial Board   Guest Author

Mr. Bobb

Steve Bobb

Executive Officer, Oregon Surveillance Network

Steve Bobb has been in Indian Gaming since 1995 his sixteen year career has been with the Security and Surveillance Departments. He has experience in starting up operations as well as very large additions and remodels. Over the years Mr. Bobb has capitalizes on many training opportunities which has prepared him to deal with the difficult challenges that face the gaming industry today. Mr. Bobb is also the current Executive Office of the Oregon Surveillance Network. This network of Security and Surveillance professionals is made up of approximately 650 subscribers around the world. Mr. Bobb has been Director of Surveillance for Spirit Mountain Casino in Grand Ronde, Oregon since 2004. He is a member of the Confederated Tribes of Grand Ronde, which owns and operates Spirit Mountain Gaming, Inc.; the state's largest casino with 1,800 slot machines, multiple table games, a 254-room lodge, four restaurants, an event center and nightclub. Mr. Bobb oversees a staff of 21 employees in a state-of-the-art 6,000-square foot surveillance center that he designed and supervises and has been a model facility for other casinos to emulate. In addition to his current position, Mr. Bobb is a highly-respected consultant and authority within the security industry and has spoken at regional seminars, conferences and luncheons; in addition to contributing several articles on casino and hotel surveillance techniques.

Mr. Bobb can be contacted at 503-879-3700 or steve.bobb@spiritmtn.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.