Editorial Board   Guest Author

Mr. Sherwin

Mark Sherwin

Executive Vice President, Operations, Sonesta International Hotels Corporation

Mark Sherwin joined Sonesta in January, 2014 as Executive Vice President of Operations for Sonesta Hotels. He is responsible for overseeing cost improvement initiatives, profit improvement plans, operational fiscal responsibility, and bottom-line operations strategies for the company's growing collection of global brands, including Royal Sonesta, Sonesta Hotels & Resorts, Sonesta ES Suites, Sonesta Posadas Del Inca, and Sonesta Cruise Collection. Mr. Sherwin is no stranger to F&B and in fact began his career as a restaurant manager, culminating in hiring several celebrity chefs including Jose Andreas and Michel Richard to lead kitchens under his management. His favorite region is Napa Valley and he enjoys the whole farm to table movement accompanied by a good craft cocktail. Mr. Sherwin has more than 20 years of experience in hospitality and has been involved at both the property and corporate level. His career has revolved around developing operational initiatives, managing hundreds of employees, and establishing innovative sales and Mr. Sherwineting policies. Prior to joining Sonesta, Mr. Sherwin was employed at Ritz-Carlton where he furthered his hospitality experience as the General Manager at Tysons Corner and as the Regional Vice President of Sales and Mr. Sherwineting. His extensive hospitality career also includes multiple leadership roles with Marriott International. Some of his major accomplishments include being selected as a GM of the year finalist, opening five new hotels as a Regional Director, and developing new strategies in ecommerce, industry sponsorship, and customer segmentation. Mr. Sherwin graduated from Cornell University with a Bachelor's degree in Hospitality Administration. He then furthered his education by obtaining his MBA at Georgia State University.

Please visit http://www.sonesta.com for more information.

Mr. Sherwin can be contacted at 617-421-5429 or msherwin@sonesta.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.