Mr. Kelleher

Bob Kelleher

President and Founder

The Employee Engagement Group

Mr. Kelleher, President and Founder of The Employee Engagement Group is a best-selling author, international keynote speaker, and consultant and travels the globe sharing his insights on employee engagement, leadership, and workforce trends. Bob is the author of the best selling book, "LOUDER THAN WORDS: 10 Practical Employee Engagement Steps That Drive Results", "CREATIVESHIP, A Novel for Evolving Leaders" and the just released "EMPLOYEE ENGAGEMENT for Dummies".

Mr. Kelleher can be seen or heard on national media (most recently on CNBC, CBS, NBC News, Business Week, Forbes, Training Magazine, Yahoo, and Fortune), and is a frequent guest writer and contributing editor on many national publications.

Having been an internal practitioner for many years, Mr. Kelleher weaves together proven best practices, current case studies, and supporting research to make a compelling business case. His enthusiastic and passionate delivery have proven to be a winning formula for audiences throughout the world – with recent talks in Beijing, Hong Kong, Tokyo, Warsaw, Belfast, Paris, Kiev, Dubai, and Mexico.

Mr. Kelleher has also presented to the leadership teams of many of the world’s top companies, including Shell, Unocal, TJX, Prudential, Abbott Labs, Fidelity, Balfour Beatty, Wurth, Dale Carnegie, Covidien, and Millipore. He is also a frequent conference presenter including by SHRM, Conference Board, Linkage, Human Capital Institute, HR Congress, Aberdeen and Melcrum.

Mr. Kelleher is also the founder of The Employee Engagement Group, a global consulting firm that works with leadership teams to implement best in class leadership and employee engagement programs, workshops, and surveys.

Previously, Mr. Kelleher was the CHRO AECOM, a Fortune 500 global professional services firm, with 45,000 employees located in 450 offices throughout the world. Before AECOM in 2005, Mr. Kelleher worked for ENSR, a large global environmental consulting firm. While at ENSR, Mr. Kelleher was Executive Vice President of Organizational Development, and Chief Operating Officer and spearheaded ENSR’s award winning Employee Engagement programs and initiatives.

Mr. Kelleher can be contacted at 781-281-7259 or rkelleher@employeeengagement.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.