Editorial Board   Guest Author

Ms. Woodley

Michelle Woodley

President, Preferred Hotels & Resorts

Michelle Woodley is President of Preferred Hotels & Resorts. In this role, she oversees multiple departments across the company including sales, marketing, IT, revenue management, and customer relations. She also works closely with CEO Lindsey Ueberroth on financial planning and talent management, supports the development of other strategic areas of focus within the organization, and serves as a company spokesperson.

During her 15 years with the company, Ms. Woodley has held various leadership positions with cross-functional responsibilities including Senior Vice President of Global Marketing Strategy, Senior Vice President of Distribution & Revenue Management, and Executive Vice President, the role she held prior to her promotion to President in January 2018.

Ms. Woodley has used her expertise to help the company successfully execute on major global initiatives designed to foster longevity of the Preferred brand such as two comprehensive rebranding initiatives, the launch of multiple brand websites, the introduction and institutionalization of a Revenue Management Certification Program, the technology conversion of the company's global central reservation system and call center services, and the creation of the I Prefer Hotel Rewards program.

In 2018, several months after she was named President, Ms. Woodley received recognition by Hotel Management as one of the most influential women in hospitality.

Before joining Preferred Hotels & Resorts in 2002, Ms. Woodley spent five years as Vice President of Distribution for Swissotel and Raffles Hotels & Resorts, charged with overseeing the strategic direction and operations of the company's electronic distribution and database solutions. She held various senior positions in operations, marketing, and distribution with Swissotel from 1990 to 1997.

Ms. Woodley has been an active board member in industry organizations throughout her career. She is currently on the Americas Board of Directors of the Hospitality Sales & Marketing Association International (HSMAI), and also serves on the Board of the HSMAI Foundation. She served two terms as president and two terms as vice president of the Hotel Electronic Distribution Network Association (HEDNA), and she was a founding member of the Open Travel Alliance (OTA) and served two terms on their board of directors as treasurer.

Ms. Woodley is a graduate of the Cornell University School of Hotel Administration.

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

Ms. Woodley can be contacted at +1 312-542-9249 or MWoodley@preferredhotels.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.