Ms. Woodley

Michelle Woodley

Senior Vice President of Distribution & Revenue Management

Preferred Hotel Group

Michelle Woodley holds dual positions as Senior Vice President of Distribution & Revenue Management and Senior Vice President of Public Relations for Preferred Hotel Group. She oversees the strategy and management of distribution and reservation systems and provides functional oversight of Revenue Account Management, in addition to directing the company’s brand websites and e-commerce strategies. Her Public Relations responsibilities include guiding the company’s media strategy to greater awareness of the Preferred Hotel Group family of brands in major global markets.

Prior to her current roles, Michelle served as Senior Vice President of Global Marketing Strategy, with responsibility for the execution of branding, global marketing programs, and online distribution for the group and its brands.

Before joining Preferred Hotel Group, Ms. Woodley was Vice President of Distribution for Swissôtel and Raffles Hotels & Resorts from 1997 to 2002, where she oversaw the strategic direction and operations of the company’s electronic distribution and database solutions. She held various senior positions in operations, marketing, and distribution with Swissôtel from 1990 to 1997.

Ms. Woodley has been an active board member in industry organizations. She served two terms as president and two terms as vice president of the Hotel Electronic Distribution Network Association (HEDNA), and she was a founding member of the Open Travel Alliance (OTA) and served two terms on OTA’s board of directors as treasurer.

Ms. Woodley is a graduate of the Cornell University School of Hotel Administration.

Ms. Woodley can be contacted at 312-238-9880 or mwoodley@preferredhotelgroup.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.