Editorial Board   Guest Author

Mr. Devlin

Tuckey Devlin

President, Hemingway Hotels & Resorts

Tuckey Devlin leads the growth and development programming of Hemingway Hotel and Resorts. He is a seasoned real estate and business development professional with over 28 years of experience in all aspects of the industries, including development, project and property management, finance, sales and leasing, food and beverage operations, tax planning, accounting and syndication. Since 1983, Mr. Devlin has been a principal in numerous real property businesses, including a Texas real estate management and syndication firm, two national apartment housing redevelopment companies and an international services company providing a wide array of real estate and financial services now supporting the development of Hemingway Hotel and Resorts projects. As a principal or owner's representative, Mr. Devlin has executed various real estate projects totaling over $350,000,000 and has been responsible for the management and profitability of a diverse real estate portfolio in excess of $1 billion in five states. Mr. Devlin is a graduate of the University of Texas at Austin with a BBA in Finance and Real Estate.

Mr. Devlin can be contacted at 305-735-8575 or inquiries@hemingwayhotels.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.


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