Editorial Board   

Mr. Donaldson

Edward Donaldson

VP Marketing, Small Luxury Hotels of the World

Ed Donaldson brings with him over 20 years experience in the hospitality industry serving in roles on property and in a regional capacity to his current position as Vice President of Marketing, The Americas for Small Luxury Hotels of the World, a consortium of over 320 luxury hotels in 57 countries around the globe. Mr. Donaldson is a graduate of Wayne State University with a Master of Science, Marketing Degree. He is responsible for the operation, promotion and development in The Americas region on behalf of the Small Luxury Hotels of the World brand. Beginning his career on property with Boykin Management and later with Serivco, Mr. Donaldson later moved to New York to serve as Director of Sales at The Royalton. After The Royalton, he became the Regional Director of Sales for Capstar Hotels and then moved to Sterling Hotels and Resorts in the same capacity. Sterling Hotels & Resorts was then merged into REZsolutions, Inc, which added the overseeing of Summit Hotels & Resorts and Golden Tulip Worldwide sales initiatives on the east coast based in New York. Following that, Mr. Donaldson returned overseas to act as Regional Director of the UK & Ireland for TRAVELclick based in London. Mr. Donaldson returned to the states and took up the position Regional Director of Sales for Rosewood Hotels & Resorts in the New York Regional office.

Mr. Donaldson can be contacted at 212-953-2064 or ed.donaldson@slh.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.