Mr. Howell

Rob Howell

General Manager

Shawnee Inn & Golf Resort

Rob Howell is the General Manager of The Shawnee Inn and Golf Resort. He has held leadership positions in the hospitality industry for nearly 30 years. Rob’s specialties include increasing the sustainability of business, creating a culture of exceptional guest service, breaking the mold of typical business organizational structures, and auditing operations to focus on “what makes us successful; people and processes”.

A graduate with a Master’s Degree in Hotel Administration from Penn State University’s Hospitality program, Mr. Howell has held responsibilities ranging from Vice President of Marketing and General Manager to Graduate Assistant and Sales Manager. Mr. Howell began his career at Allied Hospitality, later SB Yen, and finally arrived at The Shawnee Inn and Golf Resort where he manages the 99 room property and 27-hole championship golf course among other amenities.

Mr. Howell is a board member of the Pennsylvania Restaurant and Lodging Association, President of the Sherman Theater, and Rotarian. He has been honored as the 2010 General Manager of the Year for the United States by the American Hotel and Lodging Association, 2010 General Manager of the Year by the Pennsylvania Tourism and Lodging Association, and 2008 Outstanding Tourism Employee by the Pocono Mountain Visitors Bureau.

Mr. Howell can be contacted at 570-424-4050 x1409 or pr@shawneeinn.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.