Ms. Flax Mars

Sharon Flax Mars

Director of Tourism

British Virgin Islands Tourist Board

Veteran tourism professional Sharon Flax-Mars is the Director of Tourism for the British Virgin Islands Tourist Board, a statutory body serving as the guiding unit for the development, marketing and promotion of the destinationís image and tourism product.

Sharon Flax-Marsí confirmation to one of the Governmentís top economic pillars is characteristic of her 30 plus years of experience garnered from working in diversified posts within the tourism industry in the British Virgin Islands, the Caribbean region and the United States.

Over the course of the past three decades she has utilized her knowledge and verve to successfully navigate her career path to the most pivotal of positions within the hospitality and tourism sector.

Ms. Mars has achieved notable accomplishments as the Director of Tourism that have been instrumental in strengthening and developing partnerships within the tourism sector regionally and internationally. Her portfolio includes sustainable and economic development initiatives along with the teaching and implementation of green practices for the accommodations sector; industry training and varied interactive tourism education programes for youth interested in hospitality, culinary and tourism careers; BVI membership in the International Institute for Peace; the negotiation of an Air Services Agreement with VI Airlink for direct air service between BVI and Antigua; the successful launch of Anegada Lobster Festival, a major food event on Anegada, which brought an influx of 1000 plus visitors to Anegada over a three-day period; the establishment of guest service greeter kiosks in St. Thomas Cyril E. King Airport and Wymoth L. Blyden Marine Terminal to assist travelers heading to the BVI; the formation of the Territoryís first public relations representation in Latin America was to lure the growing market of travelers from Brazil, Argentina and Chile; as well as other inroads through the Tourist Board.

Ms. Marsí foundation in tourism began at an early age under the tutelage of her parents who owned Fischerís Cove, one of the first indigenously owned hotel properties in the British Virgin Islands. Coupled with her posts at the infamous Windows of the World, American Eagle, and Rosewood Little Dix Bay, these experiences provided great insight into the functions and operations of the vivid hospitality and tourism for which she would eventually be at the helm. Her affable demeanor, and her ability to identify with the numerous roles that are pivotal to motivating a team of varied professionals is evident in collective manner by which she leads.

Ms. Mars holds a bachelor of science (B.S.) in hotel administration with a concentration in tourism development from the University of Nevada, Las Vegas. She obtained management training from luxury hoteliers in Mexico, the United States and London, U.K.

Ms. Flax Mars can be contacted at 284-494-4482 Ext 227 or sflax-mars@bvitourism.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Todayís restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.