Editorial Board   Guest Author

Ms. Dooley

Shannon Dooley

Operations Manager - Quality Assurance Practice, LRA Worldwide

Serving as an Operations Manager in LRA Worldwide's Quality Assurance practice, Shannon specializes in LRA's foodservice, gaming, and boutique clients. Over the past six years, Ms. Dooley spearheaded the development and implementation of customized, experience-driven evaluations for a variety of clients, including Hard Rock Hotels & Resorts, FLIK International, The Kessler Collection, and the San Diego Zoo. In addition, she played integral roles on the project teams for Marriott International, Delaware North Companies, The Cosmopolitan of Las Vegas, and Station Casinos. Ms. Dooley joined LRA in 2005 as a Consultant handling clients in both Quality Assurance and Consulting Services. In her role, she processed and analyzed customer loyalty research for clients in a variety of sectors, including hospitality, aviation, entertainment, and sports. Ms. Dooley redesigned and coordinated in-field training for the handling of survey data for the hotels of Denali National Park, a member of ARAMARK Harrison Lodging. As a Senior Consultant, she was responsible for the day to day operations of custom service accounts, most notably with Hilton Hotels, as well as several other gaming and hotel management clients. Prior to joining LRA, Ms. Dooley spent several years with the Walt Disney Company as a Guest Services Manager for Disney's Yacht & Beach Club Resort and Disney's Beach Club Villas. There, she cultivated her knowledge of 4-Diamond hotel management as well as convention, vacation ownership, and cruise line market segments. During her tenure, Ms. Dooley was selected to independently develop and implement a pilot lobby concierge program to enhance the overall guest experience. In addition, she was appointed as a resort liaison for the launch of Disney's “Magical Gatherings” program, developing a SIEBEL-based training manual to aide in resort-wide staff training. Under her leadership, both the lobby concierge program and training manuals became permanent fixtures at all 21 Walt Disney World Resorts. Ms. Dooley is a graduate of Duke University and is currently pursuing her MBA at Villanova University.

Ms. Dooley can be contacted at 215-449-0349 or Shannon.Dooley@lraworldwide.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.