Editorial Board   Guest Author

Mr. Klein

Jeff Klein

Vice President of Food & Beverage, Fontainebleau Miami Beach

Jeffrey Klein, Vice President of Operations, Food & Beverage, is responsible for developing Fontainebleau Miami Beach's multi-million dollar food and beverage operation. With nearly 20 years of hospitality experience, Mr. Klein was instrumental in building a team of more than 1,200 employees to reopen the resort after a $1 billion renovation in 2008. Under Mr. Klein's direction, Fontainebleau offers 12 food and beverage outlets including, fine dining, casual restaurants, bars and lounges, as well as service for more than 250,000 square feet of meeting, function and banquet space. Fontainebleau's portfolio includes award-winning signature restaurants Scarpetta, Hakkasan and Gotham Steak, and the world-famous LIV nightclub. Prior to Fontainebleau, Mr. Klein spent seven years with Loews Hotels, including six years in Miami Beach in a variety of roles including Director of Food & Beverage, Director of Restaurants, Food & Beverage Area Manager, Banquet Manager and Director of Guest Services. Mr. Klein oversaw integral facets of the restaurants and lounges at the hotel, as well as the 65,000 square foot banquet facility. At Loews, Mr. Klein was also responsible for the execution of major events such as the Ocean Drive MTV VMA party, Latin Grammy Awards and Miami Rocks for Relief. In addition, Mr. Klein previously owned and managed Entourage Sports Cafe and served as General Manager for the restaurant at Washington Square Hotel, both in New York City. Klein earned a Bachelor of Science in Kinesiology from Indiana University.

Mr. Klein can be contacted at 877-854-2033 or jeff.klein@fontainebleau.com

Coming up in November 2019...

Architecture & Design: Biophilic Design

The hospitality industry is constantly evolving to meet and exceed guest expectations. As a result, hotels are always on the lookout for new ways to improve the guest experience, and architecture and design is an essential part of this equation. Bold design is often the most effective way to make an exceptional first impression - an impression guests use to distinguish between brands. One design trend that is being embraced worldwide has become known as “Biophilic Design.” Biophilic design is based on the concept of biophilia, which is the theory that human beings have an innate tendency to seek out nature, natural elements, and natural forms. Biophilic design is more than hotels simply adding a surplus of plants; it involves incorporating specific design elements into a hotel in order to imbue it with a sense of wellness and well-being. Some of those elements include exposure to natural lighting; views of nature and rooms with a view; natural architectural patterns; salvaged or reclaimed woods of all types; reclaimed metals; sustainably sourced stone; living green walls and vertical gardens; and direct and indirect exposure to nature. Hotels that have incorporated biophilic design into their properties are reaping the benefits associated with this trend including reduced stress responses, better air quality, lower energy costs, and more positive guest reviews. Biophilic design has also been shown to improve guest moods and to satisfy consumer demand for environmental responsibility. Savvy hotel owners and managers are aware that nature-inspired elements enhance their guests' comfort and well-being, which is why this trend is becoming so prevalent. Biophilic design is just one topic in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.