Finding the right people to fill leadership roles in hotels, companies or facilities can provide a challenge. For hospitality companies that aren't using a recruiter to fill key roles, the following are four traits that can help hotel leaders identify the right people, along with suggested interview questions that might help to identify whether these traits are present in a candidate. After all, some people can ace an interview, but may not ultimately be a fit. Using the approach below should help you build a management team that functions efficiently, limits turnover, and most importantly, keeps guests coming back for more. READ MORE

Hotel executives offer guests many things, from the ordinary to the extraordinary, in an effort to showcase a property's locale or a resort's accommodations. They invest in technology and security, as well as convenience and privacy. But the one thing every hotelier can highlight - the one concept that does not require consultants, engineers, designers and approval from various boards of directors - is family-friendly fun. That commodity is a matter of will, not money, where a hotel appeals to parents and children alike. The rewards can be substantial because there is something for everyone. That is a hotel executive's ideal scenario. READ MORE

When approached to launch a farm to table concept at a leading hotel in Mexico City, Las Alcobas, recently named #1 hotel in Mexico by Conde Nast Traveler, I considered it an opportunity that I just couldn't pass up. After relocating to Mexico's vibrant city capital, I spent a year traveling and eating through the country, sourcing and becoming familiar with its most unique resources and ingredients. My familiarization and education of the city, clientele and regionally sourced products have all played an intricate part in the development of Anatol, Las Alcobas' restaurant. Each season, I introduce a completely unique menu based on the farm to table concept, through the use of local and well-sourced high quality ingredients combined with organic planting and flavors of comfort. READ MORE

For many years farm to table and sourcing local produce has been a hot topic in the food industry. More recently this trend is making its way into the hotel kitchen. Smart Chefs are trying to find ways to incorporate this trend for many reasons, quality control, fresher organic ingredients and happier customers. Most importantly however, it's the social economic benefits that the movement has, that are finding growing support and appeal from many of today's Chefs. READ MORE

Opening the Wyndham Grand Jupiter at Harbourside Place as executive chef was a dream-come-true for me. I've been working in this business for over 15 years, and my hard work and dedication paid off. I had the opportunity and challenge to set up a brand new property from square one. With so many things to do, I wanted to make sure that I was able to implement all of the things that are important to me as a chef - one of them being the use of local ingredients. Being in Jupiter presented me with an entirely new set of challenges as I was unfamiliar with the area before beginning this position, and I really had no starting point to work with. With no contacts in the area I started with what I knew. READ MORE