Ms. Rothschild

Joy Rothschild

Chief Human Resources Officer

Omni Hotels and Resorts

Joy Rothschild, a 35-year associate who started in Omni's Management Development Program, rejoined Omni Hotels & Resorts as senior vice president of human resources in January 1998. Since then, she has held the positions of vice president of human resources, corporate human resources director and senior regional director, as well as human resources director for several individual Omni properties. In 2002, under Ms. Rothschild’s leadership the department was recast as associate services to formalize the company’s service commitment to the people who make Omni Hotels a success.

Ms. Rothschild is a dynamic and accomplished human resources executive that championed many Omni initiatives that directly impact profitability, customer retention and satisfaction. In 1992, she was awarded the Omni Hotels & Resorts’ President’s Award for developing the Omni Service Champion employee recognition program and the Power of One® employee empowerment program. She is also a Hotel Sales & Marketing Association International (HSMAI) GoldenBell Winner.

Ms. Rothschild serves on the Advisory Board for School of Hospitality Administration at Boston University, Hospitality Board of Governors for College of Merchandising, Hospitality and Tourism, University of North Texas, and American Hotel & Lodging Association’s Labor and Human Resources committees.

Ms. Rothschild earned her Bachelor of Science degree in hospitality management from the University of New Hampshire’s Whittemore School of Business. Her post-college executive education includes Harvard Business School's Achieving Excellence through Service Program and the University of Michigan's Advanced Human Resources Executive Forum.

Ms. Rothschild can be contacted at 972-871-5600 or pr@omnihotel.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
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. Today’s 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.