Ms. Johnson

Leslie Johnson

Director of Sales & Marketing

Grand Geneva Resort & Spa

Leslie Johnson is director of sales & marketing of Grand Geneva Resort in Lake Geneva, Wis. Managed by Marcus Hotels & Resorts, a division of The Marcus Corporation (NYSE: MCS).

Ms. Johnson joined Marcus Hotels & Resorts in 2008 as director of restaurant sales and promotions, where she oversaw the management teams and organizational systems for the company’s Milwaukee-area restaurants. Most recently, she served as general manager at Timber Ridge Lodge & Waterpark in Lake Geneva, Wisconsin.

Prior to joining Marcus Hotels & Resorts, she spent 12 years in various positions within the hospitality industry focused on sales, catering and marketing.

Marcus Hotels & Resorts provides expertise in management, development and historical renovations. The company’s portfolio includes a wide variety of properties including city-center meeting hotels, upscale resorts and branded first-class hotels.

Ms. Johnson can be contacted at 866-636-4502 or lesliejohnson@marcushotels.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.