The success of the B. F. Saul Company Hospitality Group is derived through the efforts of our team of 1,100 hospitality professionals. Each and every day our people demonstrate dedication and skill and support of Our Quality Pledge. We celebrate their exemplary performance through annual and monthly recognition of both our hourly and management team members.
Why choose our B. F. Saul Company Hospitality Group? Our team members drive our culture of service and are the reason for our success. We have happy, professional team members who demonstrate aggressive friendliness, clean safe properties where everything works, our guests and team members receive all that they expect…plus a little bit more.
When pride, passion and drive come together, you get the people of our Hospitality Group. We're looking for experienced professionals who want to make a difference, develop and inspire others, drive innovative ideas and deliver results, and who live Our Big 3 values.
Meet Some of Our People...
Holiday Inn Dulles Airport hotel / Executive Conference & Training Center Dulles
Kamal Gill has over 19 years of experience in the Hospitality Industry. He has worked in 3 continents – Asia, Africa & North America. He began his career as a Management Trainee – Kitchens at the Leela Kempinski in Mumbai, India.
Kamal joined the B. F. Saul Company Hospitality Group in 2004 as F&B Director and progressed through the years: AGM, Area Director of F&B, and eventually General Manager.
Kamal holds a Bachelor Degree in Hotel Management, has attended GM Academy with Emory University and The Holiday Inn GM School – Atlanta. He is one of the founding members of Entegra’s Committee of Food & Beverage Professionals. Kamal is a Certified Food & Beverage Executive (AHLA) and has attended the Cochran Fellowship Program which included trainings at the – California Sushi Academy, French Pastry School – Chicago, Paul Purdhome’s – K-Paul’s Louisiana Kitchen, Tex – Mex Cuisine at the Tigua Indian Reservation Casino in El Paso, Texas. In his time off Kamal enjoys spending time with his wife & two daughters, reading, listening to music & watching / playing sports.
Hampton Inn Dulles Airport South
Leandra began her career with B. F. Saul Company in 2007, as the AGM in the pre-and-post opening of the brand new Hampton Inn and Suites Dulles. In 2009, she transferred to the Hampton Inn Dulles South as the General Manager. She has a total of 10 years experience in the hotel industry and all of them being with the Hilton Family, including the Jalousie Hilton Resort & Spa and the Hilton Garden Inn Fairfax. She considers herself an individual where hospitality is not her career but her calling and a true way of life.
She volunteers at the Montgomery Humane society animal and rescue shelter, and is a foster mom for the Lab rescue group. Leandra enjoys time with her husband, their two black labs, a Golden doodle, an American Eskimo dog and her orange tabby!
O'Malley's Pub Dulles
During William’s career he has worked in several three and four-star hotels, including Hyatt Regency Capitol Hill under Master Chef from Switzerland, Richard Faegh, Loews L’Enfant Plaza and Washington Court Hotel. Also while serving in the US Navy he worked in elite units in San Diego on the USS Coronado, CVN 69, (Dwight D. Eisenhower) VR1 and VR 53 Andrews Air force Base (Maryland). William has cooked for three star Admiral, Secretary of the Navy and other high-ranking officials and senators such as John McCain, Key Hutchinson and John Sununu.
He also held positions with and under other well known chefs such as, Jeff Buben, of (Bistro Bis and Vadila restaurants), Trent Conry (Ardeo Restaurant), Terrell Danley of (Crème and Station 9 restaurants), Joachim Splichal’s (Patina Group/New York) and worked in well known restaurants such as the Occidental, Georgia Browns, River Club, Cor De’ Lion Restaurant (Henley Park and Morison Clark Hotel), and Nick and Stef’s Steak House. William was also hired as the opening chef for Harry’s Tap Room in Clarendon, Va. while working for (Sam and Harry’s) and the opening General Manager at the two Harry’s Tap Room Dulles Airport locations for Michael Sternberg. After Opening several other Hotels and restaurants such as the first boutique hotel in Rockville called the Legacy Hotel and Meeting Center, he opened Phillips Seafood’s first fine dining restaurant in the Maryland area outside of Philadelphia and Atlantic City.
He has appeared on numerous guest chef spotlights on Fox 5-morning news, Channel 9 news, the Ed Hitzel culinary talk show in Atlantic City New Jersey and Elliot in the morning (DC 101 radio). William joined the B. F. Saul Company Hospitality Group in 2010 as the O’Malley’s Restaurant Manager.
Hampton Inn & Suites Dulles
Kristen Robertson has over 10 years experience as a Hampton Brand General Manager. She joined the B. F. Saul Company Hospitality Group in 2005 when the company acquired the Hampton Inn Dulles South. She began her hotel career in operations in Buffalo, NY. Kristen holds a Bachelor’s Degree in Hotel & Restaurant Management from Niagara University and a Master’s Degree in Hotel Management from Virginia Tech. When she is not working she enjoys spending time with her husband and two daughters.