Editorial Board   Guest Author

Mr. Nedeau

Mike Nedeau

Food & Beverage Director, Geneva National Resort & Club

Inspired by making others happy, Mike Nedeau, pursued a career in food and beverage. "I feel there is no better way to evoke smiles than through food and wine, beer or spirits."

For the past 17 years, gregarious grins have been Mr. Nedeau’s goal, whether he working as bus boy, prep cook, sous chef, server, wine director, restaurant and tasting room manager, or sommelier.

Well-traveled and with such a refined palate, many would presume Mr. Nedeau’s favorite meal to be a foie gras or Bordeaux wine, but the Elkhorn, WI-bred epicurean notes, "While I love a gourmet meal, just give me a bottle of Champagne alongside fried chicken and bacon, and I'm happier than a 13-year-old girl at a Justin Bieber concert."

In his current position as the Director of Food and Beverage for the luxury golf resort, Geneva National Resort and Club, he personally oversees five outlets within the Food and Beverage sector to include beverage carts/snack bars, Banquets the Grill Room restaurant, off site catering delivery service, and the Hunt Club Steakhouse. Mr. Nedeau is responsible for seven managers including chefs, sous chefs, restaurant managers and assistants, with the responsibility of 170 indirect reports in peak season.

Mr. Nedeau is a certified Sommelier, holding the Wine and Spirits Education Trust (WSET 3 advanced certification, and the Society of Wine Educators “certified specialist of wine (CSW). A graduate of University of Wisconsin-Whitewater with a degree in health and nutrition, Mr. Nedeau also holds a Master’s in Business from Amberton University.

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

Mr. Nedeau can be contacted at 262-245-7000 or inns@gnresort.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.