Mr. Calli

Adam Calli

Principal Consultant

Arc Human Capital LLC

Adam Calli has over 18 years of comprehensive experience in all aspects of progressive human resource management, in such diverse environments as hospitality, government contracting, television production, commercial banking, and multi-client outsourced HR support. After gaining work experience with Holiday Inn, Radisson, and Universal Studios Orlando, and completing the prestigious Walt Disney World College Program internship, he graduated with his bachelors in Hospitality Administration from the Dedman School of Hospitality at Florida State University. Mr. Calli then began his career in the Rooms Division with Hyatt Hotels and Resorts, before making the transition into HR with them.

Now he’s Principal Consultant for Arc Human Capital, LLC where he provides support for organizations seeking to fulfill their compliance mandates while striving to constantly improve their human capital capabilities. He’s also an HR instructor for George Mason University’s Learning Solutions Division and Northern Virginia Community College’s Workforce Development Division.

Mr. Calli has managed employees in many functions and has experience supporting blue and white collar organizations in privately held and publicly traded companies with multi-site operations. Mr. Calli has been quoted in the Florida Hotel & Motel Journal, HR Magazine, and most recently in Boating Industry. He has presented for multiple SHRM Chapters, has delivered webcasts and podcasts for the Human Capital Institute, and has been a panelist for the American Society of Association Executives (ASAE) and the Northern Virginia Family Services (NVFS) Training Futures program. He is finishing his Masters in Management with an HR concentration at Catholic University, is a veteran of the US Navy Reserves, and holds his SHRM-SCP, SPHR, and SWP certifications.

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

Mr. Calli can be contacted at 703-615-2085 or adam@archumancapital.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.