Salamander Selected to Manage Montego Bay’s Half Moon Resort

Jamaica, Montego Bay. August 19, 2019

The Board of Directors of Half Moon, one of the Caribbean's most iconic resort destinations in Montego Bay, Jamaica, announced that it selected Salamander Hotels & Resorts to manage the award-winning 400-acre property.

Specializing in independent luxury, Salamander owns and manages the Forbes Five-Star Salamander Resort & Spa in Middleburg, VA; and Innisbrook Resort in Tampa. The company also operates the new Hotel Bennett in Charleston, SC; The Henderson, a grand beach resort in Destin, FL; and the recently renovated Hammock Beach Resort, near St. Augustine, FL.

"With successes in operating luxury, golf and beach properties, Salamander is our chosen hospitality partner for Half Moon," said Guy Steuart III, chairman of Half Moon.

"Since the inception of Half Moon, our team members have injected their hearts and souls into what has become a globally-recognized brand and symbol for gracious Jamaican hospitality, one of the finest experiences in the Caribbean. As we commemorate our 65th anniversary, Half Moon intends to build on its reputation of providing transformative experiences for generations of discerning travelers," he said.

Half Moon opened in 1954 and is the chosen retreat for royalty, presidents and celebrities. It expanded with the purchase of the neighboring Colony Hotel in 1979 and then with the construction of five-to-seven bedroom villas, which were rebranded in 2018 as Rose Hall Villas By Half Moon.

Half Moon offers guests unique and award-winning experiences including but not limited to a spa and wellness sanctuary, the Fern Tree Spa at Half Moon; an 18-hole championship golf course; equestrian center; 11 flood-lit tennis courts; and the Sugar Mill, awarded as Jamaica's best restaurant.

Salamander, founded by noted entrepreneur Sheila Johnson, will work closely with Half Moon's owners and its team to build on the resort's legacy of excellence.

"We are delighted to have this amazing opportunity to collaborate with Half Moon and the Jamaica business and tourism communities," said Johnson, Salamander's founder and CEO. "The resort is renowned for its wonderful, caring employees, many of whom have been a part of the Half Moon family for generations. I look forward to introducing my business partners, colleagues and Salamander's many loyal guests to Half Moon's storied history and exciting future."

Johnson is the only African-American woman to wholly own a Forbes Five-Star resort. Renowned as the co-founder of Black Entertainment Television, she is also a partner in Monumental Sports & Entertainment, and the recipient of numerous awards including the Lincoln Medal, which is presented to citizens whose work and achievements exemplify the legacy of America's 16th president.

Media Contact:

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.

Close
Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.