Editorial Board   Guest Author

Ms. Schwartz

Janelle Schwartz

VP of Sales, Marketing & Revenue Management, M&R Hotel Management

Janelle Schwartz oversees sales, marketing, e-commerce, revenue management, public relations, social media and corporate social responsibility initiatives for 15 hotels operated by M&R Hotel Management (based in Great Neck, New York) in New York City and the surrounding area. 

During her five years with M&R, she developed business plans and established sales offices for eight newly constructed hotels in New York and supported sales and marketing efforts for four existing hotels that joined the portfolio, including two in the Caribbean.

She also initiated and managed multiple property websites and the corporate website, produced sales and marketing collateral for the corporation and its hotels and enacted social media and media relations policies and procedures.

A 30-year hospitality veteran, she previously was vice president of sales and marketing for Stonebridge Companies from 2010 to 2012, responsible for business planning, strategic planning, creation and implementation of sales and marketing campaigns, hotel openings, rebranding, management of operating revenues and sales team leadership.

Prior to Stonebridge, Ms. Schwartz was director of sales and marketing for the Hilton Waikiki Beach in Honolulu from 2009 to 2010, responsible for the resort's sales, catering and revenue management teams and for managing public relations and advertising.

Earlier in her career, she served in a variety of sales and marketing roles for Prism Hotels & Resorts, Omni Mandalay Hotel, Omni Los Angeles at California Plaza, Harrell Hospitality, Hilton Worldwide, Prime Hospitality and Richfield Hospitality Services. She also served briefly as chief talent matchmaker for Cobalt Careers, an executive recruiting firm in Montvale, New Jersey.

Ms. Schwartz earned a bachelor of arts degree in organizational communications at Arizona State University, Tempe, and a master of business administration degree in communications at Stanford University, Palo Alto, California.

She is a member of the IHG Owners Association.

 

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

Ms. Schwartz can be contacted at 516-279-4888 or info@mrhotelgroup.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.