Mr. Reid

Frank Reid

Executive Vice President

Kolbe Corporation

Frank Reid is executive vice president of Kolbe Corp in Phoenix, AZ, where he is responsible for managing business development efforts and human resources consulting with large corporate accounts.

An accomplished HR executive with domestic and international experience in the insurance, financial services, information services and software industries, Mr. Reid has expertise in building highly effective teams and transforming the HR function to streamline and develop consistent practices across businesses. Throughout his career, Mr. Reid has developed a reputation as a strong business partner with senior management and a trusted advisor to CEO’s on business and human capital strategies.

Serving as a senior human resources executive for such companies as Ceridian Corporation, Jostens Corporation, Elsevier Corporation, Thomson Corporation, and Dialog Corporation, Mr. Reid led a variety of HR initiatives ranging from the creation of a learning and development function to the establishment of a “Line of Sight” process to promote understanding of corporate goals and individual responsibilities.

At Ceridian Corporation, where he served as vice president of HR, Mr. Reid led the effort to consolidate all HR practices, processes and systems. He worked as a member of both the acquisition and integration team and the pension committee. Additionally, he led the company’s diversity initiative and led the team that selected and implemented Ceridian’s new payroll/HR system.

As an independent consultant, Mr. Reid has sold HR services within the government and private sectors, provided recruiting services for senior management positions, introduced assessment tools for building highly productive teams, and facilitated the implementation of leadership development programs.

Finally, Mr. Reid is a thought leader in such areas as recruitment, diversity, organizational transformation, and leadership development. He is an experienced and effective public speaker in areas related to HR and organizational development.

Mr. Reid has a bachelor’s degree in Economics from Morehouse College.

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

Mr. Reid can be contacted at 602-778-7902 or freid@kolbe.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.