Hotel Cerro Appoints Jonathan Bagley-Rowe as Food & Beverage Manager

USA, San Luis Obispo, California. November 20, 2019

San Luis Obispo's newest full-service beacon of luxury, Hotel Cerro, is pleased to announce the appointment of Jonathan Bagley-Rowe as its Food & Beverage Manager. Bringing with him over two decades of upscale restaurant and managerial experience, Bagley-Rowe will be overseeing all of Hotel Cerro's eateries and dining options, including the hotel's signature restaurant, Brasserie SLO.

"We are delighted that Jonathan has joined our talented team at Hotel Cerro," says Co-Managing Partner Beverley Matthews. "He brings with him a wealth of restaurant experience, and in addition to his wide-reaching knowledge of food and beverage operations, he has a tremendous enthusiasm and a deep appreciation of the hospitality business."

With humble roots as a Barista and sandwich-maker, Bagley-Rowe went on to transform his small New England business into the Maine Baking Co. cafe, where he was head baker and chef, as well as the owner, for a decade. Since then, he has served as food & beverage manager and executive chef of Terry's Lounge at the legendary Cypress Inn, and the bar manager of Rio Grill, both in Carmel, California. As food & beverage manager and chef at Hotel Abrego in Monterey, he was responsible for creating a new restaurant in the revitalized property. Prior to this appointment, Bagley-Rowe was a general manager with the organic heavyweight Earthbound Farm in Carmel, California, where he oversaw the rebranding and expansion of their signature outlet, The Farmstand.

"When it comes to successful establishments, a meaningful guest experience is what keeps people coming back," says Bagley-Rowe of his ethos on this project. "I am committed to creating an innovative F & B program paired with an engaged staff that will reflect the high standards of Hotel Cerro."

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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.