Editorial Board   Guest Author

Ms. Mitchell

Hayley Mitchell

Social Media & Community Manager, Fairmont Raffles Hotels International

As Social Media and Community Manager for Fairmont Raffles Hotels International, Hayley Mitchell is responsible for the day to day management of online reputation on social networks including online review sites, Facebook, Twitter, Location-based marketing and Fairmont's own community website, Everyonesanoriginal.com. Beyond monitoring, engaging and reporting, she is tasked with the long term social strategy for Fairmont, Raffles and Swissotel brands, which includes social campaign management, understanding social media in new markets and determining where and when these brands should be involved. Before returning to her hometown of Toronto to join FRHI in 2010, Ms. Mitchell worked in Arizona in the travel and luxury publishing industry for 7 years. As Director of Custom Publishing for a boutique magazine firm, Ms. Mitchell was charged with contracting, concepting and creating luxury in-room magazines for hotel brands including JW Marriott, Waldorf-Astoria, KLS Resorts, Sheraton and Hilton. Her skills in content creation, engagement, and communication, paired with her knowledge of luxury and travel transferred nicely from print to web, and from working with hotels to working for them. Ms. Mitchell holds an honors BA in both English Literature and Political Science from the University of Western Ontario in London, Canada.

Ms. Mitchell can be contacted at 416-874-2457 or hayley.mitchell@fairmont.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.