Editorial Board   Guest Author

Mr. Sherwin

Mark Sherwin

Executive Vice President, Operations, Sonesta International Hotels Corporation

Mark Sherwin joined Sonesta in January, 2014 as Executive Vice President of Operations for Sonesta Hotels. He is responsible for overseeing cost improvement initiatives, profit improvement plans, operational fiscal responsibility, and bottom-line operations strategies for the companyís growing collection of global brands, including Royal Sonesta, Sonesta Hotels & Resorts, Sonesta ES Suites, Sonesta Posadas Del Inca, and Sonesta Cruise Collection. Mr. Sherwin is no stranger to F&B and in fact began his career as a restaurant manager, culminating in hiring several celebrity chefs including Jose Andreas and Michel Richard to lead kitchens under his management. His favorite region is Napa Valley and he enjoys the whole farm to table movement accompanied by a good craft cocktail. Mr. Sherwin has more than 20 years of experience in hospitality and has been involved at both the property and corporate level. His career has revolved around developing operational initiatives, managing hundreds of employees, and establishing innovative sales and Mr. Sherwineting policies. Prior to joining Sonesta, Mr. Sherwin was employed at Ritz-Carlton where he furthered his hospitality experience as the General Manager at Tysons Corner and as the Regional Vice President of Sales and Mr. Sherwineting. His extensive hospitality career also includes multiple leadership roles with Marriott International. Some of his major accomplishments include being selected as a GM of the year finalist, opening five new hotels as a Regional Director, and developing new strategies in ecommerce, industry sponsorship, and customer segmentation. Mr. Sherwin graduated from Cornell University with a Bachelorís degree in Hospitality Administration. He then furthered his education by obtaining his MBA at Georgia State University. Please visit http://www.sonesta.com for more information.

Mr. Sherwin can be contacted at 617-421-5429 or msherwin@sonesta.com

Coming up in May 2018...

Eco-Friendly Practices: The Greening of Your Bottom Line

There are strong moral and ethical reasons why a hotel should incorporate eco-friendly practices into their business but it is also becoming abundantly clear that “going green” can dramatically improve a hotel's bottom line. When energy-saving measures are introduced - fluorescent bulbs, ceiling fans, linen cards, lights out cards, motion sensors for all public spaces, and energy management systems - energy bills are substantially reduced. When water-saving equipment is introduced - low-flow showerheads, low-flow toilets, waterless urinals, and serving water only on request in restaurants - water bills are also considerably reduced. Waste hauling is another major expense which can be lowered through recycling efforts and by avoiding wastefully-packaged products. Vendors can be asked to deliver products in minimal wrapping, and to deliver products one day, and pick up the packaging materials the next day - generating substantial savings. In addition, renewable sources of energy (solar, geothermal, wind, etc.) have substantially improved the economics of using alternative energies at the property level. There are other compelling reasons to initiate sustainability practices in their operation. Being green means guests and staff are healthier, which can lead to an increase in staff retention, as well as increased business from health conscious guests. Also, sooner or later, all properties will be sold, and green hotels will command a higher price due to its energy efficiencies. Finally, some hotels qualify for tax credits, subsidies and rebates from local, regional and federal governments for the eco-friendly investments they've made in their hotels. The May issue of the Hotel Business Review will document how some hotels are integrating sustainable practices into their operations and how their hotels are benefiting from them.