The Shay Appoints Lisa Arias as Director of Sales and Marketing

USA, Los Angeles, California. July 19, 2021

The Shay, a Destination by Hyatt hotel, announces the appointment of Lisa Arias as director of sales and marketing. Arias, an accomplished hospitality professional with an imaginative approach to meetings and events, will be instrumental to the hotel's launch planned for fall 2021, in the heart of Culver City, Calif.'s flourishing new epicenter of entertainment, Ivy Station.

A 28-year Hyatt veteran, Arias brings invaluable expertise in business development and industry leadership to her new role at The Shay. As former regional vice president, Arias led a team of Hyatt Sales Force's most distinguished sales professionals and developed strong relationships with 300+ corporate account clients to maximize revenue opportunities across Hyatt's portfolio of more than 1,000 hotels. Arias has been recognized with various professional awards including Hyatt's prestigious Director of Sales of the Year award for large convention hotels. In her new role as director of sales and marketing at The Shay, Arias will assist a diverse set of travelers in experiencing the property's sprawling campus and develop creative programming and strategy that thoughtfully drives leisure and group business.

"Designed in harmony with its surroundings, The Shay's 8,000 square feet of versatile indoor-outdoor event space will offer guests inspiring views of the vibrant community it serves, and will fill a gap in the L.A. market for an inclusive venue that promotes collaboration, connection and creativity," said Lisa Arias, director of sales and marketing of The Shay. "Corporate groups can assemble ambitious guest lists in our 5,000 square-foot courtyard for an outdoor gathering with a deep sense of place under the SoCal sun, and wedding planners can offer clients a stylish ballroom to exchange vows that doubles as a dance floor come nightfall."

Designed by boutique agency Studio Collective whose award-winning portfolio includes L.A.'s Hotel June and Waikiki's Surfjack Hotel & Swim Club, The Shay will offer 148 loft-like accommodations reflecting the true spirit of Ivy Station and Culver City's first semi-public rooftop pool deck and lounge. The property's authentic design and genuine service will inspire guests to discover something uncommon in eclectic communal spaces that include a lobby lounge and game room outfitted with local art and scenic outdoor terrace equipped with intimate fireside seating. Michelin-starred Chef Danny Grant's What If Syndicate group will helm two immersive onsite culinary concepts.

"The Shay's approach to catering will be as creative as its art and entertainment influences. Inspired by travel, our tailored menus will bring together unanticipated flavors that delight the palate," said Arias. "From savory morsels to decadent multi-course meals, each artfully crafted bite will reflect Chef Grant's renowned dedication to his craft and his passion for pushing boundaries."

A California native, Arias graduated from the University of California Los Angeles and continued her love of travel with Kappa Kappa Gamma sorority as a consultant. She spent five years on the East Coast where she started her career in hospitality at Swissotel and Fairmont Copley Plaza in Boston before migrating back West to start a family. Today, Lisa enjoys cheering on her son Austin at everything "teenager" and traveling to spend quality time with childhood friends in Nashville and Prescott, Arizona.

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 2021...

Food & Beverage: Necessity Breeds Invention


Hotel restaurants were not immune to the devastation that Covid caused in the food & beverage industry last year. In order to survive, many operations expanded their services to include packaged food sales, prepared meals to go, mini pop-up grocery stores, meal kits, takeout, and delivery to make up for lost revenues. These hybrid operations have become increasingly popular in hotels because they maximize limited F&B space and also attract local business. In those restaurants where customers are willing to dine in, there is a greater emphasis on safety protocols. Tables and chairs are spaced far enough apart to provide a sense of safety and comfort between parties. There are also stricter cleaning and disinfecting practices occurring in between dining encounters. In addition, there is a greater emphasis on outdoor dining with its offer of fresh air. The August issue of the Hotel Business Review will report on what some leading hotels are doing to manage their F&B operations in the wake of the pandemic.