Editorial Board   Guest Author

Ms. St. Clair

Jasmine St. Clair

Vice President of Design & Construction, Prism Hotels & Resorts

Jasmine St. Clair is the Vice President of Design and Construction for Prism Hotels & Resorts, an award-winning full-service hotel management, investment and advisory services company.

An experienced professional who has worked on virtually all aspects of hotel design, development and operations, Ms. St. Clair has more than 20 years of project management experience in the hotel industry. She has worked for iconic national and international brands and operators including Hilton Hotels & Resorts, La Quinta, Bristol Hotels & Resorts, Remington Hotels & Resorts, and, most recently, Omni Hotels & Resorts. Over the course of her distinguished career, she has been responsible for managing franchise design and construction development, spearheading new product development and improvement plans (PIP's) on conversion projects, and supervising change of ownership and repositioning logistics at numerous hotels and resorts.

Additionally, Ms. St. Clair has spent time in the purchasing project management role for one of the industry's premier hospitality purchasing companies, Purchasing Management International in Dallas, Texas. Her responsibilities with Purchasing Management International included managing one of the firm's primary clients, Meristar Hotels & Resorts, as well as working on new Westin hotel developments for Beachwood Development in Fort Worth, Texas.

Ms. St. Clair graduated from Texas A&M University in College Station, Texas, where she earned a degree in Environmental Design from Texas A&M's School of Architecture. As part of her drive to continue to learn and expanded both her knowledge and professional skillset, she continues to take additional graduate-level course work in Construction Management at her alma mater. She currently resides in Colleyville, Texas, with her husband and two sons.

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

Ms. St. Clair can be contacted at +1 214-987-9300 or jasmine.stclair@prismhotels.com

Coming up in February 2020...

Social Media: Social Listening Tools

The reach and influence of social media is staggering. Nearly 3 billion people use social media daily, posting a range of messages, selfies, images, and everything in-between. According to HubSpot, almost 4 million posts are uploaded to the major social networks every single minute! That's an astounding amount of content and it is crucial for hotels to skillfully use social media in order to effectively compete. From establishing a suitable brand identity and voice to creating content across all the major networks (Facebook, Twitter, Instagram, Pinterest, etc.), the goal is to actively engage consumers and to eventually convert them to customers. Some hotels are initiating online contests as a way to attract new customers, while others are rewarding customers with discounts who subscribe to the their email lists or follow their social media pages. Another recent strategy is to employ social media listening tools that track what people are posting online about their businesses. These tools allow hotels to monitor - or listen to - what's being said about a brand across the entire social web, and this can prove to be very valuable, unfiltered information. Social listening permits hotels to be aware of people's opinions about their business, industry or competitors, and some of these tools even listen beyond social media platforms. They also monitor publicly available information on blogs, forums, news outlets and websites. Some listening tools are more focused on gathering and analyzing data, while others offer more engagement-oriented features, which allow hotels to interact with people right from the platform. Often the information that is gleaned from these listening tools ends up being the most authentic, unbiased insights a business can get. The February Hotel Business Review will document what some hotels are doing to successfully integrate social media strategies into their operations.