Mr. Shindle

Don Shindle

General Manager

Westin Verasa Napa

With more than 35 years of experience in the hospitality industry, ranging from rooms division, food and beverage, to sales, marketing and finance, Don Shindle brings a wealth of knowledge, strong leadership, and a passion for luxury hotel operations to his role as general manager of The Westin Verasa Napa.

Before moving with his family to Napa, Shindle pursued his career in hotels throughout his native Canada, including The Algonquin in St. Andrews NB, The Delta Chelsea Inn in Toronto Ont., The St. Eugene Mission Golf Resort in Canbrook BC, and The Westin Resort & Spa in Whistler, BC. Before his current role at The Westin Verasa Napa, Shindle served dual roles as general manager of The Westin Trillium House, Blue Mountain in Ontario and Regional Vice President of Intrawest Hospitality Management (IHM), dividing his time among the company’s North American destination resorts. While in that position, Shindle was responsible for implementing the design, development, opening and ongoing operations of several of Intrawest’s North American properties, including The Westin Monache Resort in Mammoth, Calif., The Westin Imagine in Orlando, Fla., Honua Kai Resort on the Island of Maui, Hawaii and The Westin Verasa Napa.

Under his watch, The Westin Verasa Napa was named the 2011 Gold Magellan Award Winner for Hotels and Resorts in the Lobby & Common Space Design category, the 2013 Silver Magellan Award Winner for Hotels and Resorts in the Pool Design category; won the Great Wine Capitals’ Napa Valley 2011 Best of Wine Tourism award in Accommodations; and was honored with the AAA Four Diamond Award in 2010, 2011, 2012, 2013 and 2014 which recognizes upscale facilities, attentive service, and a high standard of hospitality. Shindle is the recipient of the 2012 Napa Valley Community

Mr. Shindle can be contacted at 707-257-1800 or info@westinnapa.com

Coming Up In The April Online Hotel Business Review




Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining – all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. It’s leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. It’s the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.