Eau Palm Beach Resort & Spa Appoints Tim Nardi as General Manager

USA, Palm Beach, Florida. August 12, 2019

Eau Palm Beach Resort & Spa, a Forbes Five-Star, Five Diamond 309-room oceanfront resort situated on seven acres along the Atlantic Ocean on the island of Palm Beach, announces the appointment of Tim Nardi as General Manager. Nardi will be responsible for managing the day-to-day operation of the resort which, along with its 309 guest rooms, includes a world-class Forbes Five-Star 42,000 square foot spa, four food and beverage outlets and 30,000 square feet of meeting and event space.

The ownership group at Eau Palm Beach stated how thrilled they are to have Tim join the team, adding that Tim has been based in South Florida for nearly his entire career and knows the market very well. His keen attention to detail coupled with his deep knowledge of the industry along with his strategic vision will be a key driver for our ongoing success at Eau Palm Beach.

With more than three decades of experience as General Manager at various properties in South Florida, Nardi was most recently Vice President of Hotels for Menin Hospitality where he was responsible for leading the operating performance and growth of the company's hotel portfolio, which includes Mondrian South Beach, Shelborne South Beach, Bentley South Beach, Gale South Beach, Kaskades Suites at Gale, Sanctuary South Beach and Raffaello Chicago.

Earlier in his career, Nardi held the position of Managing Director of Starwood Capital Group's 1 Hotel & Homes South Beach where he oversaw the renovation, re-launch and introduction of the resort, which included 426 guest rooms and 163 condominiums. Prior to this, he was also General Manager at Morgans Hotel Group's Shore Club in Miami Beach and Marriott International's Eden Roc Renaissance Resort and Spa Miami Beach.

Nardi attended the University of Montana and is a graduate of Cornell University's Professional Development Program. Nardi recently stated that he is ecstatic about returning to an on-property role where he will have direct contact with guests. One of his greatest pleasures is ensuring the well-being, care and comfort of each and every guest.

When Nardi is not working, he enjoys skydiving and has dived nearly 1,700 times from a variety of aircraft - from helicopters to 727s.

Media Contact:

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.