Editorial Board   Guest Author

Mr. Kelly

Shane Kelly

Spa Director, JW Marriott San Antonio

Shane Kelly is the Director of Spa at the JW Marriott San Antonio Hill Country Resort & Spa. Mr. Kelly's hospitality, operations and spa experience has led him all over the United States and Central America, working in large hotels in Las Vegas to luxury remote destinations to smaller urban spas in the heart of the city.

Mr. Kelly began his nearly 25-year hospitality career working as a Pool Attendant at the Treasure Island Hotel in Las Vegas, Nevada. Soon after, he transitioned to Spa and never looked back. He became an Assistant Manager of the spa and opened a new property at The Beau Rivage Hotel in Biloxi, Mississippi. Missing the bright lights of Vegas, he returned to the Bellagio and with hard work and perseverance, became Spa Manager.

Seeking his next career advancement opportunity, Mr. Kelly joined the Four Seasons Hotel in Las Vegas as a Spa Director. His passion to learn more about other cultures took him to Hawaii, where he became the Director of Spa Operations for the Grand Hyatt Kauai Resort and Spa. After Hawaii, he took a big jump and moved to Costa Rica, securing a position as the Director of Spa for the Four Seasons Costa Rica in Guanacaste.

Mr. Kelly returned to the United States to live in Chicago, where he gained experience in an urban environment as the Director of Spa Operations at the Four Seasons Hotel in Chicago before moving to San Antonio in his current position.

Mr. Kelly obtained his B.A. in Business Administration with an emphasis in International Business from Ashford University.

Please visit http://www.marriott.com/satjw for more information.

Mr. Kelly can be contacted at +1 210-491-5830 or Shane.Kelly@Marriott.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.