Mr. McGuinness

Brian McGuinness

Senior Vice President

Specialty Select Brands, Starwood Hotels & Resorts Worldwide

Brian McGuinness is the Senior Vice President of Starwood’s Specialty Select brands, including the Aloft, Element and Four Points by Sheraton brands. McGuinness is responsible for development, strategic and creative direction, and overall performance of each of Starwood’s select-serve lifestyle brands.

Mr. McGuinness leads an integrated team, charged with ensuring the successful global launch of Starwood’s first new brand introduction, Aloft Hotels, since the 1999 premiere of W Hotels; establishing Starwood’s new green trailblazer, Element Hotels, as the extended-stay category leader and Starwood’s green innovation lab; and re-launching the newly reinvented Four Points by Sheraton brand.

Mr. McGuinness began his career with Starwood in 1997. His tenure started at the Sheraton Boston Hotel and Towers as Towers Manager, later transitioning to Reservations and Revenue Management Director. Successfully advancing through his hotel career, he was eventually tapped by Starwood corporate to roll-out a new property management technology platform and joined the creative team to launch the highly successful Starwood Preferred Guest Program. Continuing in marketing, he created the Global Marketing Operations group where he oversaw the execution of marketing programs globally.

In 2002, furthering his entrepreneurial desires, Mr. McGuinness left Starwood to personally oversee the restoration of a charming bed and breakfast located on Cape Cod. After the successful completion of the restoration, Mr. McGuinness returned to Starwood’s Manhattan-based offices to take on the challenge of leading one of the most exciting brand introductions in the hotel industry’s history - Aloft Hotels. He relocated to Starwood’s corporate headquarters in White Plains, NY in 2007 to lead the launch of both Aloft and Element Hotels worldwide, and has recently taken the reins on the Four Points by Sheraton brand.

Mr. McGuinness grew up in New England, the youngest of seven children. His passion for the hospitality business started at a young age during annual international trips with his family to everywhere from Canada to Europe.

Mr. McGuinness can be contacted at 914-640-8100 or brian.mcguinness@starwoodhotels.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.