Ms. Bowden

Barb Bowden

Director, Corporate Revenue Management

Peabody Hotels

Barbara Bowden serves as general manager of The Peabody Orlando and the director of corporate revenue management for Peabody Hotels. A native of St. Louis, MO., Ms. Bowden began her hotel career in 1984 at the front desk of the Buena Vista Palace Hotel in Orlando, Fla. Two years later when The Peabody Orlando opened its doors for business on November 1, 1986, she joined the hotel as front desk supervisor.

As general manager, Ms. Bowden is responsible for the day-to-day operations of the 1,641-room hotel. Since being appointed to this role in February 2010, Ms. Bowden helped lead The Peabody Orlando’s $450-million expansion which was completed in September 2010. Most recently under her leadership, The Peabody Orlando was once again awarded with the coveted Forbes Travel Guide Four-Star rating for the 23rd consecutive year, making it the largest non-gaming hotel in the United States with this distinction.

In addition to her role as general manager, Ms. Bowden is responsible for the creation and implementation of the corporate revenue management and distribution infrastructure for Peabody Hotels, including organizational structure, strategy, supporting processes and operations, internal education and training.

Currently, Ms. Bowden serves as Chair for the Board of Directors of the Americas Region of Hospitality Sales and Marketing Association International (HSMAI), and is past-chairperson of the HSMAI Revenue Management Special Interest Group. In addition, she holds a position on Visit Orlando’s Board of Directors.

Her years with The Peabody Orlando have been star-studded. She won the Department Head of the Quarter, 1989; Department Head of the Year, 1995; General Manager’s Special Achievement Award for Excellence, 1998; Peabody Hotel Group Rooms Division Leadership Award, 1999, and Peabody Hotel Group’s President’s Award for Excellence, 2006.

Ms. Bowden can be contacted at 407-352-4000 or barb.bowden@peabodyhotels.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.