Editorial Board   Guest Author

Mr. Coyle

Jeffrey Coyle

Director of Food & Beverage, Doubletree by Hilton Denver Tech Center

Learning hard work while growing up on a beef farm in rural Wisconsin, Jeffrey Coyle was always in the kitchen as a boy, helping his mom prepare meals after all chores were done.  He chose to attend UW-Oshkosh to study Communications and play baseball.  After giving up his dreams of playing on the diamond, he started tending bar and fell in love with the industry.  After graduation, Mr. Coyle moved to Milwaukee and started working at various restaurants before opening Vivo Urban Grill as the General Manager.  After two years, Mr. Coyle took a break from the business to get involved with a boutique wine distributor, selling high end wines for five years.  Answering the call of the hospitality industry, Mr. Coyle returned to restaurants as General Manager at NStars restaurant group for Harry's Bar and Grill, while assisting at the company's other two restaurants The Knick and The North Shore Bistro.  Upon hearing about the opening of a full-service Marriott in downtown Milwaukee, Mr. Coyle made the jump from restaurants to hotels as the opening Food and Beverage Manager.  In 2013, Marriott Milwaukee Downtown was recognized through guest satisfaction surveys as the #1 lunch and dinner service hotel in all North American properties.  Mr. Coyle quickly became involved in a task force role, assisting in opening or rebranding four hotel restaurants in two years. 

It took little convincing for Mr. Coyle to move to Denver in early 2015, where he became the Director of F&B for the Hilton Garden Inn Denver Downtown, a Stonebridge Company hotel, where he worked for two and a half years.  Through his leadership, the hotel was recognized as one of the top most-improved breakfast service hotels in the entire HGI brand in 2017.  In March of 2018, he moved to his current position, the Doubletree by Hilton Denver Tech Center, also operated by Stonebridge, as Director of F&B, overseeing 24,000 sq feet of event space and a full-service restaurant called Zink Kitchen and Bar. 

Mr. Coyle currently lives in the River North area of Denver, (conveniently located within walking distance of Coors Field, of course!) with his girlfriend, Elena. 


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

Mr. Coyle can be contacted at 303-253-3806 or jeffrey.coyle@hilton.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.