Ms. Farley

Jill Farley

Director of Sales and Marketing

Kinzie Hotel

Jill Farley is the Director of Sales & Marketing at Kinzie Hotel located in the heart of Chicago’s bustling River North neighborhood. The 215-room independent, which is named after Chicago’s first citizen, John Kinzie, features a Chicago-centric identity and an art-forward, contemporary design. A native of the Chicago/NW Indiana area, Ms. Farley brings 10 plus years of hospitality experience to the Kinzie Hotel.

Having begun in the hospitality industry as a server with the Four Seasons Chicago, Ms. Farley had an opportunity to continue with Four Seasons San Francisco in their catering department. As the foundation, the Four Seasons taught her the importance of guest experience and expectations.

After three years with Four Seasons, Ms. Farley joined the Westin San Francisco team as catering manager and later, group sales manager. With a concentration in the Northern California market, her focus was on the technology, pharmaceutical, and finance segments.

Working with top meeting professionals, she gained the knowledge and importance of relationships and negotiations. We all like to work with people we enjoy to be around. If it’s fun, it’s not work at all. After six years in San Francisco, it was time to come home to Chicago.

Ms. Farley joined White Lodging management company in Chicago overseeing a campus of ten hotels. Managing five brands of both full and select service hotels, this is where she fine-tuned her business strategy while leading a team of ten to success.

Now as Director of Sales & Marketing at the Kinzie Hotel, Ms. Farley is able to maximize her creative side. Not having the limitation of brand restrictions, she has the flexibility to offer guests endless opportunities and authentic Chicago experiences – reinforcing Kinzie’s Chicago Starts Here mantra.

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

Ms. Farley can be contacted at 312-395-9000 or info@kinziehotel.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.