PAT H T O P O W E R
Peter Kacheris
MANAGING DIRECTOR AT WALDORF ASTORIA ORLANDO & HILTON ORLANDO BONNET CREEK
Peter Kacheris began his career in 1978 with Marriott Hotels & Resorts holding positions in operations, sales and marketing at various properties before being promoted to cluster general manager for the JW Marriott Lenox in Atlanta. In 2006, he was tapped as hotel manager for the Orlando World Center Marriott in Orlando and soon thereafter named general manager of the JW Marriott Grande Lakes hotel complex comprising a 1,000 room JW Marriott hotel and a 582 room Ritz Carlton, one of the first luxury hotels in the Orlando market. In 2006 Kacheris joined Starwood Hotels as complex general manager of the 2,265-room Walt Disney World® Swan and Dolphin Resort. And in 2008 he joined Hilton Hotels as Managing Director of Waldorf Astoria Orlando & Hilton Orlando Bonnet Creek. Currently, Kacheris is responsible for daily operations of the 498-room Waldorf Astoria Orlando (the first new-build Waldorf Astoria outside of NYC) and the 1,001-room Hilton Orlando Bonnet Creek. He’s also responsible for the award-winning Waldorf Astoria Golf Club, the Waldorf Astoria Spa and more than a dozen dining and lounge experiences, including the acclaimed Bull & Bear® restaurant.
How did you get started in the hospitality industry? From a young age,
I was always fascinated with travel, and I loved talking with people to learn about the fascinating places they had been. This led me to my first hotel job at the Nordic Hills Resort. I loved engaging with our guests: listening to their travel stories and personal histories always piqued my interest.
Early in your career what was the most valuable lesson you learned? The customer is King. Listen to your guests, and focus on delivering products or services they want. This leads to increased revenue and profitability and high levels of guest satisfaction. This has remained steadfast throughout the years. 12 S P R I N G
2017
Do you have any mentors who were instrumental in helping you achieve your goals? Absolutely. Many
wonderful, caring, smart, professional people have crossed my path over my career, and each have made their mark. One of my earliest mentors was Carol Brooks, the sales leader at Nordic Hills Resort — the first hotel I worked for. She would receive letters about the high levels of service that my team (banquet set-up) and I delivered, and she would observe how I interacted with our customers. She saw my potential and took me under her wing in the sales department. She trained me, relentlessly, and took my abilities to another level. I also owe her for introducing me to my wife, Maribeth! Many years later, I was working for Marriott as a DOSM, opening a hotel in Chicago. I worked very closely with the GM, Dick Feller, who took a personal interest in my career development, as he learned that my goal was to run a hotel. He guided my transition from sales into operations and took a big chance on me when he promoted me to Resident Manager. This was one of the most significant moves in my career — setting on my path to where I am now. It’s been an incredible journey.
How has participation in the Florida Restaurant and Lodging Association positively affected your business? FRLA has been an out-
standing resource and support. During the opening of the Bonnet Creek complex, the association provided invaluable support in maneuvering through the myriad of regulations, as well as with staff training. I have always appreciated the networking opportunities afforded by FRLA; I’ve made numerous key contacts and forged many long-term friendships. I look to FRLA when benchmarking key measures within the industry and often as a resource when hiring key positions. In addition, I look to FRLA to continue to be the voice of the industry in matters of legislation within the state of Florida.
What is the single greatest factor in the success of your career? The
single greatest factor in the success of my career has been the incredible people I have surrounded myself with. I have been very fortunate to work with high performing individuals at all levels — superiors, peers and support teams. When you have the right people around you, you can have great success. I am also blessed with a loving and supportive family — my wife Maribeth and my sons Will and Matt, who are my strength and inspiration.
How have your philanthropies and giving back to the community affected your business decisions? I’ve always believed strongly in supporting the community in which you live and work. In Orlando there is a significant population of homeless people with children. Our company and our team members have been active in working with and supporting organizations working tirelessly to positively impact this community, like United Way. Our involvement with these organizations has also exposed our business to other individuals and companies who support these organizations — individuals and companies who often become our customers.
Is there anything you would like to share with Florida’s hospitality industry members? We are, and always
have been, a tight knit community. It’s heartwarming — and very much an extension of the hospitality industry we love and serve. Continue the comaraderie, always.
F LO R I DA R ESTAU R A N T & LO D G I N G A S SO CI AT I O N