JW Marriott San Antonio Hill Country Resort & Spa Welcomes Four New Executive Team Members

USA, San Antonio, Texas. January 09, 2019

JW Marriott San Antonio Hill Country Resort & Spa welcomes five new executives:

Brian Morris Director of Sales and Marketing Brian Morris, formerly Complex Director of Sales & Marketing of Sheraton & Westin Kansas City at Crown Center, is a hospitality veteran who has spent 25-years with Hyatt Hotels in seven locations such as Kansas, California, Hawaii, Washington, Arizona and Missouri. Morris began his career in Food and Beverage and Room Operations before being promoted to Sales and Marketing. Brian brings to the resort 12 years of experience in driving revenues, budgeting and forecasting, trend analysis, hotel re-positioning, product marketing and more. Brian was recently the elected 2017 Property Sales Leader of the Year for the Northern Mid America Region / Sheraton & Westin Kansas City at Crown Center.

Jaclyn Beaudreau Cummings Director of Resort Experience Jaclyn Beaudreau Cummings is the new Director of Resort Experiences. Jaclyn has an M.B.A with an emphasis in Global Management and a Bachelor of Science in Hotel and Restaurant Management. The Director of Resort Experience functions as the strategic business executive for the property's Resort Experience operations. The director provides departmental guidance for all resort operations, including overseeing the 30-room Lantana Spa, the 9-acre River Bluff Water Experience and all guest activities at the JW Marriott San Antonio Hill Country Resort & Spa.

Jadan Sheive Director of Food & Beverage Jadan Sheive is being promoted from his current role as a Dual Property Director of Food & Beverage at the San Antonio Marriott Rivercenter and Marriott Riverwalk to the Director of Food & Beverage at JW Marriott San Antonio Hill Country Resort & Spa. Jadan has served as an Executive Chef at JW Marriott Grande Lakes, Executive Chef at JW Marriott Desert Ridge Resort & Spa, Chef de Cuisine at JW Marriott Beijing and Banquet Chef at JW Marriott Desert Springs Resort & Spa.

Brian Sundeen Executive Chef We are excited to welcome Brian Sundeen as new Executive Chef at JW Marriott San Antonio Hill Country Resort & Spa. He transferred from The Ritz-Carlton, Laguna Niguel, where he was the Executive Chef. Brian is a graduate of the world-renowned French Pastry School in Chicago and a Culinary Program from the Orange County School of Culinary Arts. A southern California native, Chef Sundeen is known for his signature pastries and desserts, as well as the annual Gingerbread display that he designs and creates for the holiday season. He has a passion for using fresh, local ingredients and sustainable products.

Shane Kelly Director of Spa Shane is joining Marriott from the Four Seasons Hotel in Chicago where he was the Director of Spa Operations. Prior to Chicago, Shane was the Director of Spa for the Four Seasons Resort Costa Rica at Peninsula Papagayo; Director of Spa Operations for the Grand Hyatt Kauai Resort and Spa and Spa Director for the Four Seasons Hotel Las Vegas. Shane obtained his B.A. in Business Administration with an emphasis in International Business from Ashford University and has been in the hospitality industry for 24 years. He has a passion for cultural endeavors and enjoys traveling with his wife, daughter and son.

Media contact:


T: 808-344-8385
E: editor@hotelexecutive.com

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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.