Editorial Board   

Ms. Connolly

Zoe Connolly

Co-Founder & Managing Director, Hospitality Spotlight

Zoe Connolly is the co-founder and managing director for Hospitality Spotlight, a full service executive search firm for the hospitality and travel industries. For more than a decade, she's pioneered innovative and proactive recruiting efforts, connecting the best talent with the best companies, across all levels of organizations.

In her career, Ms. Connolly has worked with a variety of companies, from startups to Fortune 500 firms. While her focus early in her career was in technology and linguistics, her passion for the travel industry was spawned from working with her husband to start a hospitality enterprise that included multiple food and beverage operations, as well as an online food ordering site.

Having recruited at all levels and for different industries, Ms. Connolly has learned to focus on the human connection and their passion for what they do. The search process is just as much about the candidate as it is about the employer. If a candidate and a client have made a connection, this will fuel and drive their passion for their everyday functions. This connection places an unconscious goal for the new employee to meet, the goal to make their employer happy. In turn the Employer will also work harder for the employee. This connection turns a job into a career and co-workers into an extension of friends/family.

Currently, through working with clients like Starwood, Viceroy and Pacifica Hotels, Hospitality Spotlight has emerged as one of the go-to firms for senior level talent in the hotel and travel technology space. A refreshing combination of an expansive network and brutal honesty continues to push Ms. Connolly and her clients, both companies and candidates into a bright spotlight.

Please visit www.hospitalityspotlight.com for more information.

Ms. Connolly can be contacted at 858-230-8501 or zoe@hospitalityspotlight.com

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.