Editorial Board   Guest Author

Ms. Buckley

Shruti Buckley

Vice President & Global Brand Manager, Fairfield Inn & Suites, Marriott International, Inc.

Shruti Buckley joined Marriott International, Inc. in 2008 as vice president and global brand manager of the Fairfield Inn & Suites brand. She has accountability for global brand strategy, brand positioning and integrity, and the guest experience for more than 700 hotels worldwide. Ms, Buckley has more than 15 years of experience in brand and business management, marketing, and strategy development across a variety of categories, including luxury cosmetics, apparel, food and toys. Prior to joining Marriott, she worked for National Geographic, leading all global marketing, public relations, product branding and international retail development efforts for the organization's Licensing division. Prior to National Geographic, Shruti held product development and brand management leadership roles at Estee Lauder, Unilever and Nestle. She also brings international experience and perspective, having lived and worked in Switzerland and Japan. Ms, Buckley is a graduate of the University of California, Berkeley, and holds a Bachelor of Science degree in Business Administration with a minor in South East Asian Studies. Ms, Buckley and her family live in Bethesda, Maryland.

Ms. Buckley can be contacted at 301-380-7770 or ffiheadquarters@marriott.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.