HSMAI Recognizes Jay Hubbs of Remington Hotels as 'Top 25 Extraordinary Mind in Sales, Marketing and Revenue Optimization of 2018'

USA, Dallas, Florida. January 07, 2019

Remington Hotels, a premier hotel management company, proudly announces senior vice president of eCommerce and digital marketing, Jay Hubbs, as one of the 'Top 25 Extraordinary Minds in Sales, Marketing and Revenue Optimization of 2018' by the Hospitality Sales and Marketing Association International (HSMAI). In its 16thyear, this prestigious annual award honors the most innovative thinkers in the hotel and travel industries, acknowledging their significant contributions and successes in delivering exceptional results. Hubbs will be recognized alongside the other honorees at the HSMAI Adrian Awards Gala and private reception on Jan. 22, 2019, held at the New York Marriott Marquis.

"An active leader in cultivating the future of hospitality Digital Marketing, Jay is a true asset to our team," says Sloan Dean, chief operating officer at Remington Hotels. "We are thrilled to celebrate him and the achievement of this award as our brand embarks on 2019 with significant growth and development plans."

Touting a career of over 25 years in marketing and digital strategy, Hubbs joined Remington in 2013, overseeing all e-Commerce and Digital Marketing efforts for the 80+ branded and independent hotels managed by the company. In his tenure with Remington, Hubbs has led the e-Commerce team in launching a new corporate website and internal portal for Remington Hotels, pushing incremental traffic to hotel websites and vastly improving internal communication. His strategic direction and oversight has driven an impressive increase in Remington direct website revenues, significantly outperforming direct competitor hotels, and increasing hotel market share. Hubbs held the position of Chair of HSMAI's Digital Marking Council and advised on the organization's Revenue Management Advisory Board for three years.

"The 'Top 25' is our annual hot list that celebrates the sales, marketing and revenue management leaders and innovators in our industry," said Robert A. Gilbert, CHME, CHBA, president and ceo of HSMAI. "The creative strategies, passionate dedication and sharp intelligence of these professionals have not only grown the business within their organizations but have also truly raised the bar for the hospitality industry as a whole."

The 2018 Top 25 recipients were judged by a panel of senior industry executives for their recent work based on the following criteria: creativity and innovation, cutting edge sales or marketing campaigns, triumph in challenging situations, and/or sales efforts that resulted in dramatic gains.

Jay Hubbs, senior vice president of eCommerce and digital marketing, Remington Hotels
Tags: hospitality awards; industry executives;

About Remington Hotels

Media Contact:

Nancy Click
Account Director
The Mayfield Group
T: 850-421-9007
E: nclick@mayfieldpr.com
W: http://www.mayfieldpr.com

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.