Ms. Hallock

Karla Hallock

Spa Manager

Spa of the Rockies at Glenwood Hot Springs

A licensed esthetician, nail technician and makeup artist, Karla Hallock is a 20-year health and beauty industry professional. At the Spa of the Rockies, a resort and spa where helping people feel better is the company’s mission statement, Ms. Hallock puts her extensive experience to work every day, making customer service a top priority.

As spa manager, Ms. Hallock oversees the company’s long-range goals, as well as all aspects of day-to-day operations including managing a full staff of employees that include estheticians, nail technicians and massage therapists. Her previous experience as a salon owner gives her an in-depth understanding of the various issues that concern employees and the importance of cultivating a repeat client-base in a crowded marketplace.

Additionally, Ms. Hallock is responsible for the spa’s large inventory of organic and bio-dynamic products that are for sale in the spa boutique and used in treatments including Eminence, Zents, Kneipp, SpaRituals, True Cosmetics, Mineral Essentials and more. Along with managing inventory, Ms. Hallock coordinates continuing education programs that instruct staff about the various products the spa offers and helps to encourage robust sales beginning at the treatment table.

During Ms. Hallock ’s three year tenure, Spa of the Rockies has been the recipient of several awards including most recently SpaFinder’s 2012 Readers’ Choice Award for best mineral springs spa.

Ms. Hallock can be contacted at 970-947-3331 or khallock@hotspringspool.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.