Editorial Board   Guest Author

Mr. Anderson

Carl Anderson

Director, Food & Beverage, The Modern Honolulu

Carl Anderson is Director of Food and Beverage at The Modern Honolulu on the island of Oahu. Mr. Anderson is responsible for all food and beverage operations, including enhancing the hotel's on-property dining options, in-room dining, and banquet and catering services alongside Executive Chef Scott Toner. Before joining The Modern Honolulu, Mr. Anderson managed progressive restaurants, outlets and catering concepts in both Chicago and Hawaii. After graduation from Lewis University with a degree in Business Administration, Mr. Anderson began his professional career in the hospitality industry running small nightclubs and soon found himself at the Hotel Intercontinental Chicago as a Food and Beverage Manager in 1997. At the upscale, 4-star property, Mr. Anderson managed all F&B elements, including each of the hotel's outlets, menus and entertainment concepts. In 2002, Mr. Anderson accepted the position of Director of Weddings at The Westin Michigan Avenue Chicago hotel. In 2003, Mr. Anderson was named Senior Sales Manager for Wolfgang Puck Events, where he refined his skills in the marketing and events realm by planning and executing large-scale events. In Wolfgang Puck's quest to produce Oscar-level events across the country, Mr. Anderson oversaw large-scale Chicago-based events such as Oprah Winfrey's on-air 50th birthday, the Children's Memorial Gala, The Steppenwolf Gala, the Butterfly Ball, the star-studded event 'Roger Ebert Day' and even Chicago's most prestigious event, the Millennium Park Opening Gala. From 2005-2012, Mr. Anderson created several Chicago-based boutique restaurant concepts to media acclaim, overseeing all food and beverage direction for Between Boutique Cafe & Lounge, Sushi House I-II and Usagi Ya. Mr. Anderson relocated to Hawaii in 2012 and to serve as Department Head of Food and Beverage at Four Seasons Resort Lanai at Manele Bay prior to joining The Modern Honolulu team as Director of F&B in late February 2013.

Mr. Anderson can be contacted at 808-954-7427 or modern@jpublicrelations.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.