Mr. Hood

Robert Hood

Corporate Food & Beverage Manager

Atlific Hotels

Robert Hood, Corporate Food & Beverage Manager for Atlific Hotels, is originally from the United Kingdom. He has been in Food & Beverage Management for over 20 years, working in Europe for Queens Moat House Hotels, the United States for Marriott, before settling in Canada, holding positions for ClubLink Corporation, and currently with Atlific Hotels.

With a passion for both culinary and front of house food and beverage management, Mr. Hoodís passion for the food and beverage industry with its innovation and creative process continues to be part of his life journey.

His current position is Corporate Food & Beverage Manager for Atlific Hotels, a leading Canadian hotel management company. Responsibilities of this position include, food and beverage procurement, concept design, financial and creative business analysis, management development, as well developing strategies for the optimization of food and beverage talent and operations at the property level.

Atlific Hotels is one of the most dynamic hotel management companies in Canada operating 62 hotels nationally with offices in Montreal, Toronto and Vancouver. With over 50 yearsí experience owning and managing major brands and independents, Atlific Hotels is passionate about consistently delivering long-term financial benefits to owners while cultivating a caring and fun work environment for associates and managers.

Mr. Hood was educated at the Birmingham College of Food, Tourism and Creative Arts in the United Kingdom where he obtained and HND in Hotel Management, and is a Bachelor of Applied Science graduate in Hospitality Management from the University of Southern New Hampshire in the United States.

Mr. Hood can be contacted at 416-674-0030 or rhood@atlific.com

Coming Up In The April Online Hotel Business Review




Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining Ė all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. Itís leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. Itís the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.