Editorial Board   Guest Author

Ms. Miller

Pat Miller

Managing Principal & Hospitality Practice Leader, LEO A DALY

Pat Miller is Managing Principal and Hospitality Practice Leader for LEO A DALY, an internationally renowned architecture, engineering, planning and interiors firm. With 30 years of experience, Ms. Miller's expertise goes beyond basic design to touch every part of the hospitality industry.

Ms. Miler has the rare ability help developers, REITs, and hotel companies develop innovative solutions to their needs for financing, teaming and problem solving. She is able to bring together a vast network of individuals and consultants to coordinate the varied, and sometimes complex, requirements of her clients. She is well known and trusted within the industry as a valued resource and confidant in the creation of solutions for hospitality opportunities. Under her guidance, LEO A DALY is consistently ranked by magazines such as Hotel Business and Interior Design as one of the top leaders in hospitality design.

Ms. Miller is a sought-after speaker at various industry investment conferences and tradeshows and is willing to share her knowledge and skills with others. As a result, she was awarded the Network of Executive Women in Hospitality Joyce L. Johnson Award of Excellence in the hospitality industry in 1998.

Ms. Miller has also been recognized with several ASID Design Ovation awards. In 2006 she was awarded First Place Hospitality for interior design at Hotel du Pont in Wilmington, Delaware.

Ms. Miller holds and Associate of Science degree from Harcum College. Ms. Miller is affiliated with the Network of Executive Women in Hospitality (NEWH), the Society of Marketing Professional Services (SMPS) and the Urban Land Institute (ULI).

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

Ms. Miller can be contacted at 214-526-1144 or pmiller@leoadaly.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.