Mr. LoBosco

James LoBosco

Managing Director

Embassy Suites Baltimore Downtown

James A. LoBosco has over 25 years of professional experience in the hospitality industry. Having served as Hotel General Manager at hotels in Annapolis, Philadelphia, Baltimore and Washington, DC, James has experienced a variety of businesses and has a track record for developing strong teams, repositioning and transforming hotels. Both his management and life philosophy is based on fostering a positive environment and maintaining balance.

One shining example was when Mr. LoBosco started in Annapolis, the Capital to Capital Youth Experience, a program designed to expose students to the many facets of business and government, and how they interact at a local level. Students partake in a two day field trip to Annapolis and DC in hopes to unveil the mystery and spark interest in these areas.

Mr. LoBosco was Chairman of the Board for the Annapolis & Anne Arundel County Conference and Visitors Bureau and now serves as Chairman of the Maryland Hotel and Lodging Association; he has served on the Board of Directors for Safe Shores, a Children’s Advocacy Center in Washington DC and is a long standing advisor to the Village Academy in Washington. In addition to awards and recognition received for community involvement, James was recognized locally by the Washington DC Hotel Association and nationally by the American Hotel & Lodging Association as General Manager of the Year.

When Mr. LoBosco is not working, he enjoys traveling and working on home improvement projects.

Mr. LoBosco can be contacted at 410-727-2222 or james.lobosco@hilton.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.