Editorial Board   Guest Author

Ms. Carr

Lisa Carr

Housekeeping Director, Disney's Grand Floridian Resort & Spa

Lisa Carr, Housekeeping Director at Disney's Grand Floridian Resort & Spa, has worked in a variety of positions and locations throughout her twenty three years with The Walt Disney Company. Starting her career in the operation as a housekeeper, Ms. Carr has worked in multiple resort hotels and opened several properties across the Walt Disney World® Resort. From Value to Deluxe resort hotels, she quickly learned that the only difference between each location is the theming and not the level of service; Disney's standards of hospitality are consistent across property and help set them apart from other companies in the industry. Ms. Carr takes every opportunity to make her team's efforts more effective and efficient whether by following industry trends down to the equipment her team uses. Throughout her career, she has built relationships and developed skills that have equipped her to be an informed, hands-on leader who believes in the development of her leadership team. With a passion for quality and guest service, Ms. Carr empowers her team to be role models and to take ownership over each and every guest experience. Always striving to deliver on the promise of being 'the place where dreams come true,' she pushes her team to always exceed expectations through individualized guest service. With millions of guests visiting the Walt Disney World Resort each year, it takes a hard-working team of talented hospitality professionals to make that promise a reality.

Please visit http://www.DisneyHousekeepingJobs.com/HotelExecutive for more information.

Ms. Carr can be contacted at 407-939-2273 or Recruitment.Marketing@disney.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.