Editorial Board   Guest Author

Mr. Souza

Jesse Souza

Executive Chef, Riviera Palm Springs

As Executive Chef of award-winning Circa 59 restaurant at the iconic Riviera Palm Springs, Chef Jesse Souza creates signature epicurean creations with a twist. With more than 17 years of culinary experience and extensive time spent cooking in Noble House kitchens across the country, Chef Souza brings a wealth of excitement and expertise in fine dining to the kitchen and table. Chef Souza joins the resort most recently from his role as executive chef at Portofino Hotel & Marina in Redondo Beach, Calif. He joined Noble House Hotels & Resorts in 2002, working at the exclusive Little Palm Island Resort & Spa in the Florida Keys. In 2007, Chef Souza took the lead at BALEENmiami at The Grove Isle Hotel & Spa, soon moving to BALEENnaples at LaPlaya Beach & Golf Resort in 2008. Along the way, Chef Souza had many successful stints launching Chispa restaurant in Miami, where his team developed the Nouveau Latin Cuisine for which the brand successfully became known. In 2005, Chef Souza returned to his native New England to work closely with the farmers, fisherman and artisans of the region while at Havana Restaurant and Natasha's, two prominent Maine restaurants.

Mr. Souza can be contacted at 866-588-8311 or jsouza@psriviera.com

Coming up in March 2019...

Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.