Mr. Maguire

Jim Maguire

Vice President Guest Services

Vantage Hotels

Jim Maguire is an expert in the field of customer experience and guest loyalty. His career spans over 25 years in a variety of industries including manufacturing, insurance, retail and hospitality.

As Vice President of Guest Services for Vantage Hotels, Mr. Maguire oversees the guest and loyalty programs for Vantage’s hotel brands including, Americas Best Value Inn, Canadas Best Value Inn, Country Hearth Inn & Suites, Signature Inn, Jameson Inn, Lexington by Vantage and 3 Palms Hotels & Resorts. Vantage is a top 10 global hotel company with over 1,200 properties and 70,000 rooms in six countries and the only hotel company to be ranked eight consecutive years on the prestigious Inc. 500/500 List of Fastest Growing Companies.

Before coming to Vantage, he worked at Cross Country Home Services (CCHS) for eight years, where he was responsible for managing and servicing $80 million in claims. One of Mr. Maguire’s major accomplishments at CCHS was reducing the claims life cycle by two days, which resulted in an annual savings of more than $1 million.

Mr. Maguire also spent 17 years with Nestle Waters USA, where he held leadership positions in sales, operations and customer service. At Nestle, Mr. Maguire was recognized for increasing inside sales and customer service revenue by $1 million, as well as streamlining account services functions for a savings of over $2 million.

Mr. Maguire has written numerous articles about the service industry and is an accomplished public speaker. He resides in South Florida with his two sons.

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

Mr. Maguire can be contacted at 877-311-2378 x213 or jmaguire@vantagehospitality.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.