Mr. Gelfand

James Gelfand

Director of Sales & Marketing

Turnberry Isle Miami

James Gelfand is Director of Sales & Marketing for Turnberry Isle Miami, with over 30 years of industry experience; he is responsible for overseeing the strategic direction of sales for the 408-room resort. As Director of Sales & Marketing he is involved in developing new business opportunities and working directly with all revenue generating departments. He has been instrumental in driving innovative programming and tasked with upholding and enhancing the property’s longstanding legacy in southern Florida.

Prior to assuming his new role with Turnberry Isle Miami, Mr. Gelfand held the Director of Sales & Marketing position at The Westin Copley Place, where he was influential in the property’s transition to becoming part of Starwood Hotels of Boston’s Metro Market Sales Force. He guided and directed revenue management and hotel performance at the property to achieve a dramatic increase in sales and stable revenue growth.

Mr. Gelfand’s 11-year career with Starwood Resorts and Hotels also includes serving as Director of Sales at both The Westin Diplomat Resort and Spa in Hollywood, Fla., and The Walt Disney World Swan and Dolphin Resort in Orlando, Fla. He also served as Vice President of Sales, Marketing and Revenue Development at the prestigious PGA National Resort & Spa. During his time at the resort he was the key architect in rebranding and reintroducing the resort to both local and national markets through integrated marketing and advertising initiatives. Mr. Gelfand assisted with creating new sales deployment territories and enhanced sales across multiple facets of the resort.

Mr. Gelfand graduated from Georgia State University with a degree in Hotel/Restaurant and Travel Management.

Mr. Gelfand can be contacted at 786-279-6521 or jgelfand@turnberryislemiami.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.