Editorial Board   Guest Author

Mr. Yeadon

John Yeadon

Director of Sales & Marketing, Manchester Grand Hyatt San Diego

John Yeadon is a results-driven hotel executive with a distinguished 20+ year career in hospitality management, highlighted through expertise in revenue generation, innovation, building team culture, leadership and problem resolution.

More than 13 years of Hyatt experience paired with a deep knowledge of hotels, remarkable drive and a passion for people has produced the ability to exceed business objectives, create synergistic teams and substantially improve business operations.

Mr. Yeadon began his hospitality career as a freshman in college at Indiana University, what started as a means to put himself through college ended up igniting his passion for hospitality and upon graduation resulted in a placement at Hyatt Regency Indianapolis as a Corporate Management Trainee. In this position, he was able to build the foundation that would allow him to quickly move up the Sales ladder with subsequent placements as Associate Director of Sales at Hyatt's of Downtown Denver followed by a promotion in 2012 to Director of Sales and Marketing at Hyatt Regency Minneapolis.

In this Executive role he oversaw the $50 million transformation and repositioning of the hotel. From there, Mr. Yeadon moved to Hyatt Regency Maui Resort and Spa as Director of Sales and Marketing before landing in his current role in February 2016 as Director of Sales and Marketing at Manchester Grand Hyatt San Diego.

During his tenure in San Diego, Mr. Yeadon oversees and manages the Sales and Marketing operation including hiring, training, performance coaching and development of 30+ colleagues.

Mr. Yeadon and his respective sales teams have won or been nominated for Director of the year or Sales Team of the year, one of Hyatt's most prestigious designations, every year since he became a Director in 2012.

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

Mr. Yeadon can be contacted at +1 619-358-6869 or john.yeadon@hyatt.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.