Radisson Hotel Group Appoints Two General Managers to Radisson Blu Hotels

USA, Minneapolis, Minnesota. February 26, 2020

Radisson Hotel Group today announces the appointment of Edean Kam to general manager of Radisson Blu Mall of America and Alex Francis to general manager of Radisson Blu Minneapolis Downtown. Kam and Francis each bring extensive management experience to their new roles with proven success overseeing four and five diamond hotels.

"We are thrilled to welcome Edean and Alex into their new leadership roles at our Radisson Blu hotels in Minnesota," says Elias Assaly, vice president, Managed Hotels, Americas, Radisson Hotel Group. "Although they have both led impressive careers working in hotels throughout the U.S., Edean and Alex embody the spirit of Midwestern hospitality, and we're proud to have them represent two of our top hotels."

Edean Kam has been promoted to general manager of Radisson Blu Mall of America after overseeing the property as hotel manager for the last seven years. Kam was part of the opening team for Radisson Blu Mall of America in 2013 and brings over 30 years of hospitality experience to her new leadership role. Prior to joining Radisson Hotel Group, Kam oversaw daily operations for Loews Hotels in Philadelphia, Pennsylvania as hotel manager. Before moving to the northern U.S. in 2007, Kam held multiple management positions with Four Seasons Resorts & Hotels across Hawaii where she helped the properties achieve AAA Five Diamond status year-over-year. As resort manager for Four Seasons Resorts & Hotels in Lana'i, Hawaii, Kam was responsible for coordinating and overseeing a $50 million hotel renovation. Kam's hospitality career began at the University of Hawaii where she earned a bachelor's degree in business administration as well as a degree in travel industry and management.

Alex Francis brings over two decades of experience in hotel operations to his new role with Radisson Blu Minneapolis Downtown. During this time, Francis has opened multiple hotels and restaurants, oversaw multimillion-dollar renovations, and helped his hotels earn coveted awards such as "Sales Team of the Year" and "Hotel of the Year" from Interstate Hotels and Resorts. Francis joined Radisson Hotel Group from Graves Hospitality in Minneapolis, Minnesota, where he was the vice president of operations. Before moving to Minneapolis, Francis held general manager positions with Radisson Resort Celebration in Orlando, Florida; Las Alcobas in Napa Valley, California; and the Sheraton Orlando North Hotel in Florida. At the Sheraton, Francis oversaw the property's multimillion-dollar renovation covering 390 rooms, 20,000-square-feet of meeting space, and four food and beverage outlets. Under his leadership, the property saw a 65% increase of topline revenues in three years and 163% increase in gross operating profit. Francis has also worked in hospitality management positions throughout Colorado and Washington. He earned a Bachelor of Arts in humanities with a concentration in English and a hotel restaurant administration degree from Washington State University in Pullman, Washington.

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.

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.