Editorial Board   Guest Author

Ms. Lepp

Julie Lepp

Director of Marketing, White Oaks Resort

Julie Lepp has worked in the hospitality industry for just over 20 years and is currently the Director of Marketing at White Oaks Resort and Spa, in Niagara-on-the-Lake, Ontario Canada. In her role, she oversees the marketing for the entire property including a world class conference center, luxury hotel, two restaurant properties, a private fitness and racquet club and the largest spa in Ontario. In her previous role as Marketing Manager at White Oaks Resort, Ms. Lepp was responsible for starting the social media platforms to communicate to hotel, club and most recently the wedding market for the resort. White Oaks now enjoys a presence on Facebook, twitter, youtube, pinterest, and has an active blog covering all aspects of the brand's available expertise from fitness to conferencing. As well as bringing social media to White Oaks, Ms. Lepp and her onsite team of designers and fitness experts produce WO Magazine, a twice yearly publication which brings healthy living and lifestyle information to 50,000 Niagara region homes.

Ms. Lepp can be contacted at 905-704-5638 or jlepp@whiteoaksresort.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.