Editorial Board   

Ms. Connolly

Zoe Connolly

Co-Founder & Managing Director, Hospitality Spotlight

Zoe Connolly is the co-founder and managing director for Hospitality Spotlight, a full service executive search firm for the hospitality and travel industries. For more than a decade, she's pioneered innovative and proactive recruiting efforts, connecting the best talent with the best companies, across all levels of organizations.

In her career, Ms. Connolly has worked with a variety of companies, from startups to Fortune 500 firms. While her focus early in her career was in technology and linguistics, her passion for the travel industry was spawned from working with her husband to start a hospitality enterprise that included multiple food and beverage operations, as well as an online food ordering site.

Having recruited at all levels and for different industries, Ms. Connolly has learned to focus on the human connection and their passion for what they do. The search process is just as much about the candidate as it is about the employer. If a candidate and a client have made a connection, this will fuel and drive their passion for their everyday functions. This connection places an unconscious goal for the new employee to meet, the goal to make their employer happy. In turn the Employer will also work harder for the employee. This connection turns a job into a career and co-workers into an extension of friends/family.

Currently, through working with clients like Starwood, Viceroy and Pacifica Hotels, Hospitality Spotlight has emerged as one of the go-to firms for senior level talent in the hotel and travel technology space. A refreshing combination of an expansive network and brutal honesty continues to push Ms. Connolly and her clients, both companies and candidates into a bright spotlight.

Please visit www.hospitalityspotlight.com for more information.

Ms. Connolly can be contacted at 858-230-8501 or zoe@hospitalityspotlight.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.