Rancho Valencia Resort & Spa Appoints Laura McIver as General Manager

USA, San Diego, California. January 19, 2021

Southern California's only Relais & Châteaux property, Rancho Valencia Resort & Spa, has announced Laura McIver as the new general manager. A leader in the hospitality industry with over 30 years of experience, McIver will be leading the award-winning resort and spa which spans 45 sprawling acres with wide open spaces, lush gardens and olive and citrus groves. "We are pleased to welcome Laura McIver to the Rancho Valencia family," said Jeff Jacobs, co-owner of Rancho Valencia. "Her vast knowledge and expertise in the hospitality space will inspire our team as we continue to elevate our guest experience in a new era of travel."

Prior to joining Rancho Valencia, McIver served as general manager at Shutters on the Beach in Santa Monica. Throughout her career, McIver has provided exceptional leadership in guest services, food and beverage, and hotel operations while improving top and bottom line revenues. Key roles she has held include vice president and general manager at Miraval Resort and Spa in Tucson, AZ, opening general manager at Belmond El Encanto in Santa Barbara, general manager at Canary Hotel in Santa Barbara, and resident manager at Hotel Casa Del Mar in Santa Monica.

As Rancho Valencia's general manager, McIver is responsible for overseeing the day-to-day management of the resort's operations team and upholding the highest standards of guest service at the acclaimed resort.

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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.