Mr. Toomey

Colin Toomey

Concierge

Shangri-La Hotel, Sydney

Colin Toomey is a 25-year veteran of the Concierge profession. He began his career at the Sheraton Brisbane Hotel in the mid 1980's. A native of Sydney, Australia he returned home during the Australian bi-centenary celebrations of 1988 and started work in the lobby of the historic InterContinental Hotel Sydney.

As the Japanese tourism boom of the early 1990's reached its peak Mr. Toomey opened the 470 room Hotel Nikko in Sydney's leafy Potts Point, assuming his first role as Chief Concierge. A final move back into the city in 1995 to the newly opened ANA Hotel, coincided with Colin's acceptance into the Society of the Golden Keys. Receiving his keys from the then International President of Les Clefs d'Or, the legendary Tony Facciolo, was considered by Mr. Toomey to be a highlight of his early career as a professional Concierge.

In the ensuing 18 years Mr. Toomey has risen through the ranks of Les Clefs d'Or, first in his native Australia and then on the International Board of Directors. When elected President of his National Section in 2002 Mr. Toomey became the youngest person to ever hold this position. He presided over a period of strong growth for the Gold Keys in Australia.

Two years later he was entrusted with the Zone Directors role for Oceania, the smallest of the seven regions that make up the international body of UICH. Having been elected onto the International Executive during the Guangzhou Congress of 2009 Mr. Toomey now holds the position of 1st Vice President Les Clefs d'Or and remains the only representative of that body based in the Southern Hemisphere.

During his time at Shangri-La Hotel Sydney, (which took over management from ANA in 2003), Mr. Toomey has received numerous industry awards recognizing his achievements. A two time winner of the Australian Hotels Association Concierge of the Year Award, Mr. Toomey was also a recent recipient of an equivalent honor bestowed by Hotel Management magazine.

Outside of work Mr. Toomey is an avid golfer and bush-walker. He resides in the coastal Sydney suburb of Little Bay with his wife and three young daughters.

Mr. Toomey can be contacted at 612-9250-6018 or colin.toomey@shangri-la.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.