Editorial Board   Guest Author

Mr. Kohl

William D. Kohl

Principal, Greenwood Hospitality Group

William D. Kohl oversees the strategic and operational direction of Greenwood’s food and beverage initiatives. Additionally, Mr. Kohl directs the Company’s activities in restaurant development, concept design and re-positioning. During his thirty-year hospitality career Bill has received several honors including The Pennsylvania Tourism and Lodging Association’s General Manager of the Year in 2001, and The American Hotel and Lodging Association’s State Leadership Award. Mr. Kohl’s portfolio experience includes oversight of several high profile assets together with the concept design of over twenty restaurants. Mr. Kohl has been featured in Lodging Magazine and has had restaurants featured in Bon Appétit, Gourmet Magazine, and Colonial Homes Magazine as well as the Central Penn Business Journal. His restaurants consistently achieve the AAA Four-Diamond Award and have been recognized by DiRōNA. He has twice won Restaurant Hospitality Magazine’s “Top of the Table Award” for Restaurant Design. Bricco, Mr. Kohl’s most recent concept, was awarded the prestigious “Culinary and Hospitality Award” by Santé Magazine recognizing it as the number one restaurant in the Northeast Region for Quality of Food and Service and one of the top nine in the country. A wine specialist, Mr. Kohl has consistently been recognized by Wine Spectator Magazine for innovative wine lists and just received the “Best of Award of Excellence” this year. Within the industry he frequently lectures, teaches and writes about wine and food. Mr. Kohl currently serves on the National Restaurant Association’s Board of Directors, the American Hotel and Lodging Association Board of Directors, is a Past Chairman of the Board of Directors of the Pennsylvania Tourism and Lodging Association and immediate Past Chairman of the Board of Directors of the Pennsylvania Restaurant Association. In 2004, he was awarded an Honorary Doctorate Degree from Central Pennsylvania College. A native of Springfield, Pennsylvania, Mr. Kohl is a graduate of Pennsylvania State University with a Bachelor of Science Degree in Hotel, Restaurant, and Institution Management. He is a member of the Pennsylvania Liquor Control Board Wine Advisory Council and founder of Très Bonne Année, a series of events and international wine auction for charity which raises in excess of $400,000 annually. He is married to Kim Mr. Kohl and has two children.

Please visit http://www.greenwoodhospitality.com for more information.

Mr. Kohl can be contacted at 717-237-6401 or bkohl@greenwoodhospitality.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.