HEI Hotels & Resorts Enhances Operations Team With Three Promotions

USA, Norwalk, Connecticut. May 14, 2019

Officials of HEI Hotels & Resorts, a leading hospitality management and investment company that owns and/or operates 82 hotels and resorts throughout the United States, today announced that it has enhanced the company's operations team with three new promotions: Rachel Moniz to executive vice president, operations; Dan Walworth to executive vice president and chief compliance officer; and Marcus Harris to executive vice president, hotel finance.

"HEI continues to enjoy extremely strong, year-over-year growth in our exceptional portfolio of hotels under management. That growth is a direct result of our commitment to attracting, retaining and developing our people. Coupled with our already seasoned management team, there is no doubt these three key promotions will further strengthen and round out the best operating platform in our industry," said Anthony Rutledge, CEO and managing partner, HEI. "Combined, Rachel, Dan and Marcus bring more than 50 years of operational experience to HEI."

Rachel Moniz, Executive Vice President, Operations

Moniz joined HEI in 2008 as general manager of the then newly acquired Liberty Hotel in Boston. She was promoted in 2014 to corporate director of independent brands and regional vice president. Most recently, she served as senior vice president, luxury, lifestyle and independent brands and F&B. Prior to joining HEI, Moniz held key executive operations positions with St. Regis Hotels and W Hotels, as well as several independent luxury hotels. She received her B.A. in education from Wheelock College in Boston. In addition to her status as an active member of the American Hotel & Lodging Association, Moniz also works regularly with several charities, including Shatterproof and Susan G. Komen for the Cure. She serves as co-chair for HEI's Women in Leadership council (that she established in 2018) where she leads several initiatives to advance gender parity within the hospitality industry.

Dan Walworth, Executive Vice President and Chief Compliance Officer

Walworth began working for HEI as director of operational planning in 2007. He since has held a variety of roles within the company, including senior regional vice president of operations and, most recently, senior vice president of operations strategy. In this role, he was responsible for the company's operational platform, including its technology, tools and resources, owner and brand compliance, training and support. Previously, he held roles as the director of strategy and planning for a national private residence club and was an associate in a middle-market investment bank, after first starting his career as a process and technology consultant. Walworth holds a B.S. in applied mathematics from Yale University and an MBA from the Kellogg School of Management at Northwestern University.

Marcus Harris, Executive Vice President, Hotel Finance

A 20-plus-year hospitality industry veteran, Harris became director of finance for HEI's Sheraton Buckhead in 2002. He held the position of vice president of regional hotel finance for 11 years before being promoted to senior vice president of finance, hotel regions. Before joining HEI, Harris held several increasingly important positions with Starwood Hotels & Resorts and Marriott International. He attended North Carolina State University - College of Management and holds a B.S. degree in accounting from DeVry University.

"Thanks to our owner and brand partners' confidence in our platform, we anticipate continued strong growth in our hotel portfolio in the months and years ahead. Against that projected growth, we will continue to recognize and invest in our greatest asset- the talented people that are responsible for our success. It is particularly gratifying here to once again internally promote team members who live our culture of continuously setting a higher standard of excellence in everything we do."

Media Contact:

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.