Mr. Klein

Jeff Klein

Vice President of Food & Beverage

Fontainebleau Miami Beach

Jeffrey Klein, Vice President of Operations, Food & Beverage, is responsible for developing Fontainebleau Miami Beach’s multi-million dollar food and beverage operation. With nearly 20 years of hospitality experience, Mr. Klein was instrumental in building a team of more than 1,200 employees to reopen the resort after a $1 billion renovation in 2008.

Under Mr. Klein’s direction, Fontainebleau offers 12 food and beverage outlets including, fine dining, casual restaurants, bars and lounges, as well as service for more than 250,000 square feet of meeting, function and banquet space. Fontainebleau’s portfolio includes award-winning signature restaurants Scarpetta, Hakkasan and Gotham Steak, and the world-famous LIV nightclub.

Prior to Fontainebleau, Mr. Klein spent seven years with Loews Hotels, including six years in Miami Beach in a variety of roles including Director of Food & Beverage, Director of Restaurants, Food & Beverage Area Manager, Banquet Manager and Director of Guest Services. Mr. Klein oversaw integral facets of the restaurants and lounges at the hotel, as well as the 65,000 square foot banquet facility. At Loews, Mr. Klein was also responsible for the execution of major events such as the Ocean Drive MTV VMA party, Latin Grammy Awards and Miami Rocks for Relief.

In addition, Mr. Klein previously owned and managed Entourage Sports Café and served as General Manager for the restaurant at Washington Square Hotel, both in New York City. Klein earned a Bachelor of Science in Kinesiology from Indiana University.

Mr. Klein can be contacted at 877-854-2033 or jeff.klein@fontainebleau.com

Coming Up In The July Online Hotel Business Review




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Feature Focus
Hotel Spa: Measuring the Results
As the Hotel Spa and Wellness Movement continues to flourish, spa operations are seeking new and innovative ways to expand their menu of services to attract even more people to their facilities, and to and measure the results of spa treatments. Whether it’s spa, fitness, wellness meet guest expectations. Among new developments, there seems to be a growing emphasis on science to define or beauty services, guests are becoming increasingly careful about what they ingest, inhale or put on their skin, and they are requesting scientific data on the treatments they receive. They are open to exploring the benefits of alternative therapies – like brain fitness exercises, electro-magnetic treatments, and chromotherapy – but only if they have been validated scientifically. Similarly, some spas are integrating select medical services and procedures into their operations, continuing the convergence of hotel spas with the medical world. Parents are also increasingly concerned about the health and well-being of their children and are willing to devote time and money to overcome their poor diets, constant stress, and hours spent hunched over computer, tablet and smartphone screens. Parents are investing in wellness-centric family vacations; yoga and massage for kids; mindfulness and meditation classes; and healthy, locally sourced, organic food. For hotel spas, this trend represents a significant area for future growth. Other trends include the proliferation of Wellness Festivals which celebrate health and well-being, and position hotel spas front and center. The July issue of the Hotel Business Review will report on these trends and developments and examine how hotel spas are integrating them into their operations.