Mr. Morris

John Morris

Director of WELL Spa and Salon at Grand Geneva Resort & Spa

Grand Geneva Resort & Spa

Director of the WELL Spa + Salon at Grand Geneva Resort & Spa, John Morris, joined the team with more than 30 years of experience working and managing spas and fitness centers throughout the eastern United States. Mr. Morris entered the industry working at the Amelia Island Plantation in Florida as the Director of Spa and Fitness and Tennis Operations. There he managed facilities used by 1,800 club members and coordinated several parts of the WTA Bausch and Lomb professional tennis tournaments.

He also worked as the Director of Spa and Recreation at the top tier WaterColor Inn and Resort in Santa Rosa Beach, Florida, where he managed a staff of over 80 people and created and managed the ASBA's number one tennis center in America. Mr. Morris then moved to Essex, Vermont where he worked at the Essex Resort to design the spa, the membership plan and then coordinate the grand opening of The Spa at The Essex.

Most recently, Mr. Morris has worked as at several top tier locations including The Serenity by the Sea Spa in The Hilton Sandestin Beach in Florida, Hawks Cay Resort under WTS International in the Florida Keys, and The Avani Spa at the Abbey Resort in Fontana, Wisconsin.

In these locations, Mr. Morris has served as Director of Spa and Fitness where he has managed budgets of over $2.5 million, supervised and mentored staff, managed several successful redesigns and renovations, and landed several prestigious awards for the properties including Conde Nast and Trip Advisor accreditations.

A Massachusetts native, Mr. Morris attended Boston College where he received his degree in marketing and minored in finance.

Mr. Morris can be contacted at 800-558-3417 or info@grandgeneva.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.