It's Grand at the Grand!

When Beth Hargett worked at Gourmet Yogurt and Ice Cream at age 15 in a mall in Mobile, it piqued her interest in the hospitality industry. The owner, Tommy Webb taught her that you have to learn from everyone, but especially from the guests' perspective. She worked there throughout high school and became the assistant manager before heading to Auburn for college where she also started working at Ruby Tuesday’s.

As Beth was completing her degree in Hospitality Management, and considering her next move, she met a man sitting in her station at Ruby Tuesday’s who asked her if she had ever been to the Grand Hotel in Point Clear, describing the resort in great detail. She had not, but soon accepted an internship to work there. That was 21 years ago. Beth is now the Director of Food and Beverage at the Grand Hotel and has seen many changes through the years.

Except for a brief stint to open The Junk Yard restaurant in Spanish Fort several years ago, she has worked in Food and Beverages, Event Operations, Banquet Maître D’, Pool Manager, Clubhouse Manager, Director of Restaurants, and Assistant Food and Beverage Director. Michael Herzog was the Director of Food and Beverage but is now Resort Manager at the Grand.

Asked about the longevity of careers at the Grand Hotel, Beth says typically you make a lot of moves in the resort industry. “Because we are so dynamic, people tend to land here and stay here. It’s a lot about the location. We are like a family with lots of trust, care, and concern about the team.” They recently celebrated the retirement of someone who had been there for forty-one years.

And then there is Bucky, whom the main lounge with the beautiful view of the bay is named after, complete with a statue. His claim to fame was he never forgot a face, even after 25 or 30 years. “He welcomed people to the Grand for over 50 years. He was an institution. We call it the Grand Tradition.’ Beth goes on to say that they have to be innovative for the younger set while respecting our traditions.

There have been several renovations over the years. “We used to do a lot of group buyouts when we were just a 200-room resort,” Beth says. The Grand now has 405 rooms. The old pool was replaced in 2001 with a new pool and beachfront area and added the Spa Building in 2002. This enabled the Grand Hotel to become a world-class resort.

In 2005, the resort was supposed to undergo a major renovation, a redesign of the main building and all the restaurants. Then  Hurricane Katrina hit, and the resort was closed for 16 months. After the storm, hotel furniture washed up on Dauphin Island. Unable to start the renovation because insurance dictates that you build back exactly the way it was, everything was put on hold.  

The next big renovation was a massive undertaking starting with the main building, the biggest challenge. After almost a year of being out of operation in 2016, they reopened in September 2017. To keep restaurants up and running, the Food and Beverage team serviced the main building by operating from the pool facility throughout the summer.

With the renovations completed, the Grand Hotel became an Autograph Collection property. “The Autograph Collection means we are unique, Exactly Like Nothing Else’” she says. “We have Grandeur, Grits, and Glory Since 1847 as our mantra, and celebrate with tea and cookies and a history tribute every afternoon.” The Grand Hotel is the Number One  Autograph Collection resort in the U.S. and Number Six worldwide.  

As far as the impact the Grand Hotel has had on the local community, Beth is quick to credit Dr. David Bronner, Chief Executive Officer of the Retirement System of Alabama for his vision to create tourism in Alabama. He built resort hotels and golf courses throughout the state to attract people. He then began building residential communities around the resorts. “If you’re going to stay at the hotels, why not stay forever,” he says. “You have an opportunity to never leave your vacation, especially if you are retired.”

People that have moved to the Fairhope area have stayed at the Grand at one time or another. “We have a great local community,” says Beth. “We support all the shops and great restaurants in the area.” The Grand hosts lots of business conferences throughout the year. These usually are two or three-day events with a day off to explore the area. Family vacations can be up to a week long, so people get to know the area pretty well.”

Bayside Grill is a family-friendly restaurant that opens to the activity’s lawn, where families enjoy the putting green, croquet, horseshoes, corn hole, and other games.  Southern Roots is their premier chef-driven restaurant. It sells out almost every night so reservations are encouraged. The Grand Hotel offers breakfast and Sunday Brunch in the Grand Hall. Spaces are multi-purpose to accommodate whatever is needed.

Bucky’s is the traditional piano bar with outside seating with firepits, perfect for watching sunsets on Mobile Bay. They also serve light hors d’oeuvres, hamburgers, crab claws, and even a steak. In 1847, their handcrafted cocktail bar, the drinks are more involved. Each evening the mixologists feature a special cocktail presentation at 5:00 pm, such as The Chiropractor a concoction made of fine Plantation Rum, Amaro Montenegro, Galliano, and Grapefruit Juice.

Local Market is located in the lobby adjacent to the check-in desk. Here they have a pastry chef who creates fresh goodies each day such as croissants, chocolate strawberries, bonbons, and seasonal offerings. The Pool is a beautiful setting offering casual fare and a full bar.

During holidays, the Food and Beverage staff work as a team to create a magical experience for their guests. “We are a family,” says Beth, who has never taken off on a holiday in her 21 years. “No one does anything by themselves.” As soon as the Thanksgiving evening ends, the entire team transforms the Grand Hotel into Christmas overnight with the creation of the Gingerbread Village. “Last year the whole team got involved. We had different teams for each building and it’s very competitive,” she says. . It’s quite something to see and fills your heart with the holiday spirit.

“I love it here,” says Beth. “I think we have created a great atmosphere by adding bars to the restaurants. Food is personal. We try to make sure the whole experience is never boring.” The Grand Hotel restaurants are open to the public and offer complimentary valet parking. “I want guests to make it an experience. Come and spend some time walking the spectacular grounds and enjoy that you are at one of the most beautiful places on earth.”

History of the Grand Hotel