Mr. McGowan

Shawn McGowan

Senior Director Food & Beverage Brand Initiatives & Programs

Hilton Worldwide

Shawn McGowan is the Senior Director of Food and Beverage Brand Initiatives & Programs at Hilton Worldwide. In this role, McGowan is responsible for managing the development and implementation of all Hilton Worldwide Full Service (Hilton, Curio, Doubletree by Hilton and Embassy Suites) food and beverage long-term and strategic brand initiatives. Working in conjunction with Hilton Worldwide F&B Ops, Hilton Supply Management, Brand Marketing teams and numerous franchise management companies, McGowan identifies and participates in developing food and beverage specifications and marketing program support. He also develops and administers key standards and training programs for Hilton Team Members around the world.
McGowan is a native of Tucson, Arizona, and attended the University of Arizona.
Having worked for Hilton Worldwide for more than 20 years he has held various positions in Brand Management and Food and Beverage operations, including serving in roles at the Pointe Hilton Resorts and Hilton Tucson El Conquistador.

Please visit www.hilton.com for more information.

Mr. McGowan can be contacted at 703-883-5353 or shawn.mcgowan@hilton.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.