Editorial Board   Guest Author

Ms. Holloway

Tracey Holloway

Vice President of Human Resources, Stanford Hotels Corporation

Tracey Holloway is vice president of human resources for Stanford Hotels Corp., a San Francisco-based company specializing in the management, ownership and development of full-service hotels. Holloway is responsible for overseeing all human resource affairs for Stanford's 2,800 employees and Cresleigh Homes Group, an affiliate of Stanford, specializing in the development and construction of residential homes in California and Arizona. Holloway oversees all employee relations, legal issues, compliance issues, benefits and workers compensation. Holloway is a Certified Human Resources Executive with 14 years of experience. She began her career with Macy's/Federated Department Stores, and during her tenure was involved with all six acquisitions and mergers involving Bullocks, Broadway, Imagnin, Macy's West/East and Federated. In 1998 she joined Kimpton Hotels and Restaurants and was instrumental in building the company culture, including Kimpton University Training Program, College Recruiting Program, Housekeeping Olympics and Sabbatical Program. The company grew from 20 hotels to 40 over the course of her employment. She has been a member of the Chamber of Commerce, Northern California Human Resources Association, Society of Human Resources Managers and has served on the Hospitality Advisory Board and San Francisco State University for five years.

Ms. Holloway can be contacted at 415-398-3333 or tholloway@stanfordhotels.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.