Appointments & Promotions

Mia Bell Promoted to General Manager at the Grand Canyon, South Rim

THE SOUTH RIM OF THE GRAND CANYON, AZ. May 1, 2017 – Mia Bell has earned the promotion to General Manager of the Grand Canyon, South Rim. Bell, a 35-year Xanterra Parks and Resorts veteran, started her career as a seasonal employee at the North Rim of the Grand Canyon. From there, Bell continued her tenure, where, over the course of 25 years, she served as a full-time Xanterra employee in various management positions in the areas of accounting, operations, and sales with the Ohio State Park Lodges.

In 2009, Bell’s role took her back to the National Parks when she was promoted to the Director of Lodging at Yellowstone National Park, where she oversaw all aspects of lodging and campground operations. Here she successfully managed over 2,100 guest rooms and 1,400 campsites throughout the park. In 2014, she was promoted to the position of Assistant General Manager, where Bell was responsible for furthering Xanterra Parks & Resorts’ mission through the leadership and oversight of the Yellowstone Park concessions operation.

“We are pleased and honored to promote Mia to the position of General Manager of the South Rim of the Grand Canyon,” stated Gordon Taylor, Vice President of Parks for Xanterra. Her tenure, commitment and experience both with our guests, the NPS and ‘back-of-house’ is exceptional and admired.”

Bell earned her Bachelor’s degree at The Ohio State University in Business Administration with a specialization in Accounting. In addition, she earned the designation of Certified Hospitality Administrator (CHA) from the American Hotel & Lodging Association.

About Xanterra Parks & Resorts

Known for its “Legendary Hospitality with a Softer Footprint,” Xanterra Parks & Resorts® entities include lodges, restaurants, tours and activities in national and state parks, as well as resorts, a cruise line, railway and tour companies. Xanterra Parks & Resorts has operations in Grand Canyon, Yellowstone, Zion, Crater Lake, Glacier and Rocky Mountain National Parks; Mount Rushmore National Memorial; Furnace Creek Resort in Death Valley National Park; and five Ohio State Park Lodges as well as the Geneva Marina at Ohio’s Geneva State Park. Xanterra Parks & Resorts also owns and operates the Grand Canyon Railway and Hotel in Williams, Ariz., the Grand Hotel in Tusayan, Ariz., Windstar Cruises, Holiday Vacations, VBT Bicycling and Walking Vacations, Country Walkers and Austin Adventures. Xanterra is also affiliated with two Five-Star Resorts, The Broadmoor in Colorado Springs, CO and Sea Island on the coast of Georgia.

Media Contact:
Laura Mooney
lmooney@percepture.com
781-929-2064

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.