Mr. Spurr

Jay Spurr

Market Director of Sales and Marketing

JW Marriott Austin

JW Marriott Austin welcomed Jay Spurr back to Austin as the Market Director of Sales and Marketing in spring 2017. Mr. Spurr has nearly 30 years of hospitality experience and is responsible for leading the JW Marriott Austin sales and marketing team with expanded responsibilities supporting the new Austin Marriott Downtown, set to begin construction later this year. The return to Austin is a homecoming for Mr. Spurr, who previously served as the Director of Sales and Marketing for JW Marriott Austin from 2011-2015.

The very first associate hired at the JW Marriott Austin in 2011, Mr. Spurr quickly made an impact as he built and led his preopening sales team to secure over a half million group rooms prior to the hotel’s opening in February of 2015. Under his leadership, the hotel was named one of the world’s top 9 new business hotels by Forbes magazine and received the Marriott International Full Service Hotel Opening of the Year Award in 2015.

Mr. Spurr previously held the position of Director of Sales and Marketing for the San Francisco Marriott Marquis. During his time in San Francisco, Mr. Spurr successfully led his team to achieve their targeted sales goals and two-year crossover goals for the first time in five years.

A graduate of the University of South Caroline-Columbia’s Hotel, Motel, and Restaurant Management program, Mr. Spurr has also served as the Director of Sales and Marketing for Chicago Marriott Downtown Magnificent Mile, Area Director of Sales for Baltimore Marriott Waterfront Baltimore Marriott Inner Harbor, and Senior Account Executive for JW Marriott Desert Ridge Resort & Spa in Phoenix, Arizona.

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

Mr. Spurr can be contacted at 512-608-4460 or jay.spurr@jwmarriottaustin.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. 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.