Mr. Williams

Court Williams

Chief Executive Officer

HVS Executive Research

Court Williams is Chief Executive Officer of HVS Executive Search with offices in New York, Denver, Orlando, Atlanta, San Diego, Los Angeles, London, Dubai, Hong Kong, Mumbai and New Delhi. Mr. Williams is based in New York and has over 27 years of retained Hospitality Executive Search experience within the Hotel, Restaurant, and Travel/Leisure industries. He began his career in the restaurant industry after graduating from Cornellís Hotel School gaining operational experience prior to launching a career track in Human Resources with an international restaurant company.

Having gained experience in executive recruitment from the brand side, the desire to work with a broader range of hospitality clients led Mr. Williams to a career in retained executive search beginning in 1990. Mr. Williams has expertise in leading senior hospitality executive searches across all functional areas including Board Director, CEO, Operations, Human Resources, Marketing, Finance, Development, Culinary and Supply Chain.

His client base includes private equity firms, hotel management companies, restaurant companies, travel technology brands and leisure venues. Mr. Williams also leads the global growth strategy for HVS Executive Search. He has been a sought-after speaker and panelist for hospitality industry events as he has enjoyed great success working closely with clients going through an organizational and cultural change, which is a leading topic in the hospitality industry today.

Mr. Williams remains an active Cornell alumnus and is a student coach with Cornell Universityís Hospitality Leadership Development Institute, as well as The Samuel Curtis Johnson School of Managementís MBA Marketing program. Mr. Williams earned his Bachelor of Science degree in Hotel Administration from Cornell University.

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

Mr. Williams can be contacted at 516-248-8828 x220 or cwilliams@hvs.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. Todayís 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.