Megan Humphreys wants to inspire others
All the ladies making a difference for women in business everywhere, please stand up. That would include Megan Humphreys, director of food and beverage for Four Seasons Hotel.
“I say that the one thing that really drives me—I have two daughters. So, if I don’t show them how to go to work every day and be a professional, what woman will?” said Humphreys. “I feel passionately about what I do. This is (mainly) a male-dominated industry, so I’m hoping that my daughters can see that I’m paving the way for women and for working moms.”
And the strength that Humphreys brings to her job she also brings to her personal life. She’s a multiple Ironman competitor. “There’s something so special about crossing the finish line. It’s such a sense of accomplishment,” Humphreys said.
Speaking of accomplishments, the California native has worked her way up the corporate ladder since graduating from Pennsylvania State University’s hospitality school. She’s held F&B management positions at hotels in Tucson, Ariz., and Dallas, and joined the Four Seasons about 10 months ago.
While she’s responsible for innovating and maintaining food and beverage offerings, “first and foremost is customer service. They’re our sole focus in really providing the best service we can.” Working hard with an amazing team and seeing the results of that work, she said, is what keeps her striving for success.
At the property’s indoor-outdoor lounge, Press, Humphreys and the beverage team recently introduced the new spring cocktail menu. All of the handcrafted cocktails are made with special touches such as fresh-squeezed and cold-pressed juices, housemade bitters and marinated fruits. A perfect fit for spring, said Humphreys, is the Grapefruit Negroni, a light and refreshing blend of Bombay Sapphire gin, Vittone vermouth, Aperol and cold-pressed grapefruit juice.