Editorial Board   Guest Author

Mr. Py

Danny Py

Corporate Director of Food & Beverage Quality, Kessler Collection

Captivated by The Kessler Collection for its artistic spirit and diverse offerings, Danny Py serves as the corporate director of food and beverage quality, where he has enriched The Kessler Collection's culinary offerings. Mr. Py is responsible for the development and implementation of programs and processes within the food and beverage department for all Kessler properties, in addition to overseeing all kitchen design concepts and providing the teams with the right tools to increase productivity within The Kessler Collection's 12 individual, boutique hotels. Joining the Kessler Collection in 2012, Mr. Py brings more than 24 years of hospitality food and beverage experience. Mr. Py gained noteworthy experience while working in restaurant construction and construction management and layout. Mr. Py also served as a restaurant manager in the Caribbean, expanding his palate to the tropical flavors. Utilizing his experience as restaurant manager, Mr. Py opened his own restaurant furthering his food and beverage knowledge. In addition, Mr. Py gained meaningful experience in his role as a multi-unit manager and general manager.

Mr. Py can be contacted at 407-996-9999 or danny.py@kesslercollection.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.