Editorial Board   Guest Author

Mr. Buck

Randy Buck

Executive Chef, Hotel Monteleone, New Orleans

Chef Randy Buck has served as Executive Chef at the historic Hotel Monteleone for nearly 20 years and has overseen the menu direction of the Hunt Room Grill, Le Cafe, the Aft-Deck Oyster Bar and the Hotel's newest outlet Criollo Restaurant, which focuses on a local ingredient driven seasonal menu. A native of Tennessee, Chef Buck was first introduced to fine dining at the age of 17, serving initially as a Line Cook for the well-known Club Corporation of America and later progressing to Executive Chef of their various private dining clubs. Focusing on a pasture to plate ideology that stems back to his youth, Chef Buck describes his style of cooking as Louisiana Contemporary taking fresh approaches to classic dishes. Chef Buck has appeared in numerous national media publications and made several appearances on national food network television stations including Wheel of Fortune (“Great Chefs of New Orleans”), The Travel Channel, Food Network and The Food Channel. In April 2013, the American Culinary Federation New Orleans Chapter named Executive Chef Randy Buck of Hotel Monteleone as the 2013 Chef of the Year.

Mr. Buck can be contacted at 504.523.3341 or rbuck@hotelmonteleone.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.