Editorial Board   Guest Author

Mr. Doane

Jeff Doane

Senior Vice President, Sales & Marketing, North & Central America, AccorHotels

Jeff Doane has dedicated his career to maximizing the performance of the luxury, midscale and economy hotels he represents through heightened sales, marketing and revenue management leadership.   

In his current role as Senior Vice President, Sales & Marketing, North & Central America, Mr. Doane oversees all aspects of marketing, sales and revenue management including strategy development and plan execution of the nearly 100 AccorHotels properties in the region. Prior to this role, Mr. Doane was the Vice President, Sales & Marketing for Fairmont Hotels & Resorts after serving as the Regional Director of Sales & Marketing for the California region.     

Mr. Doane began his longtime affiliation with Fairmont as a Sales Manager for the San Francisco property in 1994.  He then served as Director of Group Sales from 1996 to 1999.  Based on his leadership skills and outstanding sales performance, Mr. Doane was promoted to Director of Sales and Marketing for The Fairmont San Jose in 1999.

Mr. Doane discovered his affinity and aptitude for the hotel industry while studying Business Economics at the University of California at Santa Barbara. While attending UCSB, he worked at numerous hotels in a variety of roles including bellman, desk clerk, lifeguard and night audit.   

In his free time, he is a wine enthusiast, enjoys the theatre as well as spending time with his wife and three daughters. He also loves engaging in outdoor activities and sports and is a lifetime fan of the Golden State Warriors.

 

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

Mr. Doane can be contacted at 860-500-2020 or jeff.doane@accor.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.