Editorial Board   Guest Author

Mr. Mills

Scott A. Mills

General Manager, The Beverly Garland

Scott A. Mills is a second-generation hotelier with more than 25 years of hospitality experience. Mr. Mills brings a vast resume of hotel and restaurant management and deep roots in the Los Angeles area to The Beverly Garland. In this role, Mr. Mills leads the re-brand to The Garland and $20 million dollar renovation of the iconic North Hollywood hotel, which is set to debut summer 2014. Mr. Mills' impressive resume in the hospitality industry makes him an asset to The Beverly Garland team. Throughout his experience in the industry, from directing food and beverage concepts to managing general operations and guest experiences, Mr. Mills has successfully overseen numerous hotel and restaurant launches, re-openings, renovations and complete rebrands. Mr. Mills' career began shortly after he graduated with a Bachelor of Science Degree in Hotel Administration from the William F. Harrah College at University of Nevada, Las Vegas. His first hotel management position was at the marquee Four Seasons Hotel Los Angeles at Beverly Hills, where he held numerous leadership roles that lead to nearly eleven years of promotions at four properties in the Four Seasons brand. Since then, Mr. Mills has been at the forefront of several hospitality operations including his role as assistant director of food and beverage at the Four Seasons Resort and Club in Dallas and at the The Beverly Wilshire, a Four Seasons Hotel, where he re-launched the property's signature restaurant, THEBlvd. As opening director of food and beverage at the Four Seasons Hotel Silicon Valley, the brand's first boutique-styled property launch, Mr. Mills was responsible for the launch of local favorite Quattro Restaurant and Bar. Later, Mr. Mills worked as general manager at the iconic boutique Avalon Beverly Hills, a Viceroy Hotel, where he was responsible for the re-concept and launch of the property's Oliverio restaurant, which replaced the former blue on blue concept. Mr. Mills also spearheaded the complete renovation and re-positioning of the Chamberlain West Hollywood, a Viceroy Hotel, in Los Angeles and was most recently vice president of hospitality operations for The Siegel Group in Las Vegas, which included managing all aspects of the group's portfolio of four hotels and the corporate office.

Mr. Mills can be contacted at 818-980-8000 or smills@beverlygarland.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.