Editorial Board   Guest Author

Ms. McConnell

Emily McConnell

Spa Director, Dana Hotel and Spa

With over ten years of experience in the spa industry, Emily McConnell brings a strong background in dedicated leadership as well as aesthetics to the spa at the Dana Hotel and Spa. Ms. McConnell has previously worked as an aesthetician and a spa manager at a variety of prestigious Resort Spas in Chicago. Realizing at a young age that the spa industry was her passion, Ms. McConnell first attended Eastern Michigan University to earn a degree in Business. Shortly after college, Ms. McConnell traveled throughout Australia, Asia and Europe to research spa practices and treatments of diverse cultures. After working in the industry, Ms. McConnell decided to gain a more intimate knowledge of spa processes and operations. She went back to school to earn her Esthetic's License at Pivot Point International. She continues to use that vast knowledge and background to uphold the Dana Hotel and Spa name when it comes to quality and prestige. Ms. McConnell coordinates the development and technique of the spa treatments offered, and continuously researches new methods and products while referencing her extensive experience in esthetics.

Ms. McConnell can be contacted at 312-202-6064 or emcconnell@danahotelandspa.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.