Editorial Board   Guest Author

Ms. Moniz

Rachel Moniz

VP Luxury Lifestyle / Independent Brands & F&B, HEI Hotels & Resorts

Rachel Moniz is the Vice President of Luxury, Lifestyle & Independent Brands & Food & Beverage at HEI Hotels & Resorts. Ms. Moniz works on several independently and soft branded properties to define the brand identity and positioning of the hotel within the market, leading the branding and marketing initiatives for all aspects of HEI's Independent Brands Portfolio, including: The Liberty, a Luxury Collection Hotel, Boston; The Gwen, a Luxury Collection Hotel, Chicago; The Equinox, a Luxury Collection Hotel, Vermont; The Whitley, A Luxury Collection Hotel, Atlanta Buckhead; Hotel Republic (San Diego); The Stoneleigh (Dallas); and Hotel Crescent Court (Dallas).

Via creative and compelling branding initiatives, Ms. Moniz promotes the luxury accommodations and attentive service, prime location and community relationships, unique story angles, and exciting food and beverage outlets at these distinctive properties. By creating customized associate service culture training, Ms. Moniz is able to orientate the individual property teams with their hotel's brand DNA and the delivery of the brand message through empathy, trip personas, and overall emotional connections with guests.

In 2006, Ms. Moniz opened the celebrated Ivy Hotel in San Diego, California. As part of the pre-opening team, she launched the luxury hotel and popular nightclub to national acclaim. During her three year tenure as Hotel Manager at the Ivy, Ms. Moniz built the infrastructure of the hotel's operations team and managed day-to-day hotel business and guest relations. Prior to the Ivy, Ms. Moniz was the Director of Operations at the W hotel, also in San Diego. Here she oversaw daily hotel operations, while continually focusing on achieving hotel profitability through revenue generation, cost control and guest satisfaction. Prior to the W, Ms. Moniz lived in Colorado and was the Rooms Director at the St. Regis Aspen, where she managed operations.

Based in Massachusetts with her husband and their six children, Ms. Moniz and her family are involved with a variety of local charities, including the Massachusetts Society for the Prevention of Cruelty to Animals, Project Bread's Walk for Hunger, and the Boston Esplanade Community Clean-Up.

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

Ms. Moniz can be contacted at 617-838-2422 or rmoniz@heihotels.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.