Mr. Elger

Hermann Elger

General Manager

Montage Beverly Hills

A second generation hotelier, Mr. Hermann Elger joined Montage Hotels & Resorts as General Manager of Montage Beverly Hills in October 2010. In this role, he oversees all operations of the hotel, which is located in the heart of the Golden Triangle in Beverly Hills, Calif.

He spent the last 18 years of his hospitality career with The Ritz-Carlton Hotel Company, and has held positions at their properties in Aspen, Bali, Cancun, Washington D.C. and Miami. He also played a key role in opening properties in Kuala Lumpur, Shanghai, Dubai, Philadelphia and Bachelor Gulch.

Most recently, Mr. Elger held the position of General Manager of The Ritz-Carlton, Cancun in Mexico, a position he held since 2007. Considered The Ritz-Carlton Hotel Company´s most acclaimed resort, it holds the distinction of being the world´s only AAA rated, triple Five Diamond Resort, having earned Five Diamonds for the hotel and both its Fantino and Club Grill Restaurants. During his time in Cancun, Mexico, he was named one of the 40 most influential leaders in Tourism by the magazine Lideres.

Mr. Elger is a graduate of the University of Denver School of Hotel Management.

Mr. Elger can be contacted at 310-499-4199 or helger@montagehotels.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.