Mr. Hobbs

Harry Hobbs

Area Director of Engineering

InterContinental Hotels of San Francisco

Harry Hobbs, Area Director of Engineering for the InterContinental San Francisco and InterContinental Mark Hopkins, brings more than thirty years of experience to the hotels, leading building operations, environmental efficiency, capital improvements, waste diversion, water and energy conservation, and renewable power.

After arriving in California, Mr. Hobbs held a number of executive positions with Marriot Hotels and Resorts including Chief Engineer and Director of Engineering. Within these roles, he managed all facets of maintenance, including direct project management of capital improvements, budgeting, security, and energy consumption. He also helped to develop the computerized maintenance management system that Marriott relied on for the twelve subsequent years. He was also responsible for installing several digital building automation systems.

After sixteen years with Marriot Hotels and Resorts, Mr. Hobbs accepted a position with Johnson Controls at Sun Microsystems as the Facility Manager for the Menlo Park Campus. Later, he transitioned to the development team at the Santa Clara Campus. This eighty acre facility was the new corporate headquarters for the then booming Sun Microsystems. As the result of delivering a very successful campus opening, he was promoted to Senior Facilities Manager for the Western Region of the Sun account.

Before joining the InterContinental Hotels of San Francisco, Mr. Hobbs also held positions at Titan Pharmaceuticals Inc., Marvell Semiconductor, and Able Building Maintenance.

As Area Director of Engineering for the hotels, Mr. Hobbs is responsible for maintaining the day-to-day operations, general improvements, and energy conservation for both InterContinental properties in San Francisco. Since joining the team, he has been a leading force in sustainability efforts at the InterContinental San Francisco, which recently achieved U.S. Green Building Council LEED EBOM Gold certification (Leadership in Energy and Environmental Design for Existing Buildings: Operations & Maintenance). Mr. Hobbs is also a credentialed “Certified Facilities Manager” through the International Facilities Management Association.

Mr. Hobbs can be contacted at 888-811-4273 or harry.hobbs@ihg.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.