Editorial Board   Guest Author

Ms. McIntosh

Suzanne McIntosh

President, McIntosh Human Capital Management

Suzanne McIntosh is President of McIntosh Human Capital Management. MHCM is a Hospitality Sales Recruitment firm, building high performing teams for successful hospitality focused businesses. She aligns her client's company sales culture from “the ground up”; creating sales platform concepts, goal setting, success measurement, market planning, recruitment and deployment.

Ms. McIntosh's search specialties are in Sales, Marketing and Revenue roles as well as high level operations positions for luxury and lifestyle properties.

Ms. McIntosh has extensive experience with prestigious hotel brands including Four Seasons, Fairmont and Morgans Hotel Group, leading and directing high performing sales teams throughout her career.

She was born and raised in Toronto and started her career with Four Seasons Hotels & Resorts after graduating from Ryerson University's School of Hospitality Administration. She worked with Four Seasons for fourteen years, in senior sales and marketing roles in New York, Toronto, Southern California and Washington, D.C.

Ms. McIntosh was Director of Sales and Marketing at the world famous Watergate Hotel in Washington, D.C. She went on to become Director of Sales and Marketing for Millennium Broadway, NYC. She was promoted to Vice President of Marketing Communications for the fourteen Millennium Hotels in North America for the Singaporean-based Millennium & Copthorne Hotel Group.

Ms. McIntosh was Director of Marketing on property at The Carlyle, a Rosewood Hotel. Prior to segueing her sales and marketing career into Hospitality Recruitment, she was Corporate Director of Sales for Morgans Hotel Group, leading a team of fourteen hotels and the Global Sales organization in the US and London.

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

Ms. McIntosh can be contacted at 917-767-2971 or suzanne@mcintoshhumancapitalmanagement.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.