Editorial Board   

Mr. Slye

Jeff Slye

Senior Consultant, Five Winds International

Jeff Slye is a Senior Consultant with Five Winds International and has fifteen years of consulting and software solutions expertise and has led and created sustainability initiatives for organizations across the United States and Canada. Mr. Slye combines his business background and commitment to sustainability to offer a unique perspective on sustainability issues and their relationship to core business objectives and processes of organizations. He is a specialist within the hospitality industry and has worked with over 100 hotels and restaurants, including Kimpton Hotels and Restaurants and Destination Hotels and Resorts and is currently a member of the American Hotel and Lodging Association's Sustainability Task Force. Mr. Slye's background prior to Five Winds International was as CEO of Business Evolution Consulting (BEC), a sustainability consulting firm. Prior to BEC, he was in business development and international affairs with a high-tech communications firm and lived in London heading up the company's European business development efforts. Mr. Slye is a cum-laude graduate from the University of California, Los Angeles (UCLA) with an emphasis on international relations.

Mr. Slye can be contacted at 415-871-1932 or j.slye@fivewinds.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.