Editorial Board   Guest Author

Mr. Khan

Shujaat Khan

Chief Concierge, The Capital Hilton

Then UICH Director of the Americas and a past President of Les Clefs d'Or USA, Shujaat Khan's hospitality career spans three decades. His career began at the Watergate Hotel as a Guest Service Agent. He was quickly promoted to Reservations Manager, Sales and Meetings Coordinator, Front Office Manager and Head Concierge. Currently, he is the Chief Concierge at the Capital Hilton Hotel, in Washington DC. Mr. Khan's dedication to hospitality excellence is demonstrated by his deep commitment to fostering growth and professionalism among Concierges. For over a decade, he has served on the Board of Directors for Les Clefs d'Or, USA. He was instrumental in developing a training program for Caribbean hospitality professionals. In 2006, Mr. Khan conducted "The Art of the Concierge," training classes in Antigua, Anguilla, St. Maarten and St. Barth. This year he is scheduled to conduct classes in DC, Miami and a few other US Cities. A recipient of multiple professional awards, Shujaat was named the "Hospitality Star of the Year 2006,"from the Hotel Association of the District of Columbia. Additionally, he has received multiple Spirit of Pride awards from the Hilton Hotel Corporation, and was named the Concierge of the Year. Shujaat had a cameo appearance with Clint Eastwood in the movie "Absolute Power," filmed at The Watergate Hotel. Recently, he performed a short role in "Sheer Madness," at the Kennedy Center. Mr. Khan has initiated many philanthropic endeavors to assist local, national and international charities. His selfless fundraising efforts have raised thousands of dollars to provide assistance to victims of international disasters and Concierges in need, through the Les Clefs d'Or Foundation and the Les Clefs d'Or Relief Fund. Married to Mrs. Linda Khan for 25 years, they are blessed to have two handsome sons. Sameer, the eldest son, is a proud Marine and attends college part time. The younger son, Salim, is graduating from WT Woodson this year, and will be attending the School of Hospitality, Tourism and Events at The George Mason University.

Mr. Khan can be contacted at 202-639-5712 or Shujaat.Khan@hilton.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.

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