Mainsail Appoints Jill Lemaster as the Company’s First-Ever Chief Financial Officer

USA, Tampa, Florida. November 20, 2019

Mainsail Lodging & Development has announced today the appointment of Jill Lemaster as the company's first-ever chief financial officer and Tom Stoffo as director of technology. The two have assumed their new positions on the executive team of the Tampa-based hospitality company, which develops and operates lodging products in the southeastern United States and the Caribbean. Mainsail's portfolio is quickly expanding with lifestyle hotels and corporate furnished housing under the Oakwood and ExecuStay brands in Florida, Georgia, Alabama, Tennessee and the Caribbean. The company's Mainsail Vacation Rentals was also recently chosen by Marriott Homes & Villas as just one of six select companies with which to partner.

"We're happy to welcome Jill and Tom as two great additions to the Mainsail team," said Joe Collier, president of Mainsail Lodging & Development. "With Jill's extensive experience in the hotel industry and finance, and Tom's experience in hotels and technology, the two will complement our existing team and help ensure continued growth for our company."

Lemaster joins Mainsail Lodging & Development from Hilton Grand Vacations in Orlando. She spent the first 15 years of her hospitality career with Marriott, working in Chicago at the Marriott Vacation Club call center, and then as financial leader at the Chicago O'Hare, St. Louis Pavilion, and Orlando World Center Marriott hotels. She spent another 10 years at Hard Rock International as the corporate financial leader overseeing hotel and casino finance and development activities. Lemaster will oversee the areas of finance, project accounting and hotel operational accounting, and work closely with Mainsail Lodging & Development's senior leadership and key stakeholders to identify additional opportunities to grow the company's core domestic businesses. Lemaster is originally from Iowa and lives in Orlando with her husband and daughter.

For the past 13 years, Stoffo has worked in hospitality technology at several well-known hotel companies. Starting at the Tradewinds Resort in St. Petersburg, Stoffo led technology departments with Interstate Hotels and Davidson Hotel Group, as well as Mainsail Lodging & Development. Stoffo and his family live in Atlanta, where he most recently worked with Davidson Hotel Group, a rapidly growing company with more than 45 hotels. Stoffo will be based in Atlanta, Georgia, a market in which Mainsail has a growing presence.

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.

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.