Editorial Board   Guest Author

Ms. Repass

Claire Repass

Manager of Communications, Social Tables

Claire A. Repass, CMP is the Manager of Communications at Social Tables. In this role, she is responsible for increasing brand awareness through content curation, industry relations, community partnerships and event marketing.

Prior to working at Social Tables, Ms. Repass worked on multi-million dollar international events with a prominent lobby, and directed events and fundraising for a U.S. Congressman.

Educated in event management at the University of Illinois, George Washington University & the Smithsonian Institution, Ms. Repass is a certified meeting professional (CMP) whose devotion to the hospitality industry has seen her work with NPO's, federal & local governments, political organizations, startups and corporations to develop dynamic and memorable events and campaigns.

Ms. Repass serves as committee chair for the MPI Rocky Mountain chapter and Women In Travel (WINiT), and is actively involved in the IAEE and PCMA communities. Claire's writing has been featured in PCMA Convene, BizBash, Event Solutions, Hotel Business Review, Hotel Executive, The Special Event and MPI.

Please visit http://www.socialtables.com for more information.

Ms. Repass can be contacted at +1 877-973-2863 or claire@socialtables.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.