Hcareers | Hcareers

Recruit, Train and Retain Restaurant Employees

Kaitlin Olson — Mon, 17 Jun 2013 19:25:34 +0000

Running a restaurant can be a tap dance. From meeting owners' objective to keeping up with industry trends, each part of running a business is tough. With the daily pressures of a hectic restaurant schedule, recruiting, training and retaining restaurant employees can seem nearly impossible. During a recent American Express Trade program at the Food & Wine Classic in Aspen, Restaurant Hospitality talked with Gretchen Selfridge of Chipotle Mexican Grill, Bobby Stucky of Frasca Food & Wine, Rick Bayless of Frontera Grill and Danny Meyer of Union Square Hospitality Group to discuss the vital part of recruiting, retaining and training hospitality staff.

From offering a cooking demo to delegating staff a budget to eat in order to discover new dishes, there were many innovative ideas brought up by each owner. While all experts brought to the table a different programs, all experts agreed on one important aspect in recruiting, training and retaining staff -- employee incentives. Take for example, Chipotle Mexican grill who offers dining-out allowances to expose their staff to other restaurants and what they do. In California, Frasca Food & Wine sets aside two hours to do wine tastings with an employee.

What's the best employee incentive your company offers?

Ready the full story on Restaurant Hospitality

Benchmark Hospitality, Four Seasons Resorts Lanai'i, Vero Beach -- Look Who's Hiring in Hospitality

Kaitlin Olson — Fri, 14 Jun 2013 10:18:00 +0000

The weather is heating up and so is hospitality hiring! Take a look at just a five top hospitality employers hiring in Hcareers.com right now.

Not what you're looking for? Browse even more open positions on Hcareers.com.

Benchmark Hospitality International
Location of Positions: Florida, Tennessee, California, Wyoming, Texas
Sample of Positions: Group Sales Manager, Director of Sales Manager

Hospitality Performance Network
Location of Positions: Work at Home
Sample of Positions: Senior Account Executive

Four Seasons Resorts Lana'i at Manele Bay
Location of Positions: Hawaii
Sample of Positions: Sushi Chef, Reservation Manager, Cook and Executive Pastry Chef

Vero Beach Hotel & Spa
Location of Positions: Florida
Sample of Positions: Pool Attendant, Cook, Overnight Kitchen Cleaner, Houseman

HelmsBriscoe
Location of Positions: Montana, Kansas, Nebraska, California, Nevada, Montana, New Hampshire, Oklahoma, Rhode Island, Vermont, Arkansas, Texas, Wyoming, Ohio, Tennessee, Kentucky, Connecticut, North Carolina, New York, West Virginia, Pennsylvania, Wisconsin, South Dakota, Ohio, Florida, Delaware, New York
Sample of Positions: Manager, Global Accounts

New Princess Cruise Ship Christened by Kate Middleton

Kaitlin Olson — Thu, 13 Jun 2013 18:34:28 +0000

A new Princess Cruise Line cruise ship received the royal treatment today. Duchess Kate Middleton christened Princess Cruise Line's new Cruise Ship. Named, "The Royal Princess," Duchess Kate Middleton follows Princess Diana and Margaret Thatcher who have served as godmothers of the ship. Weighing over 141,000 tons, the Royal Princess is "the ninth largest cruise ship at sea and the largest ever for Princess" according to USA Today. It's first voyage will set sail Sunday.

Princess Cruise Line's highly anticipated ship will include:

With larger and expanded atriums, the Royal Princess will offer a variety of entertainment and causal dining options.
Top deck pool including a water and light show.
Balconies on all outside staterooms

Learn more about the christening on USA Today.

If you were to name a cruise ship, what would you name it? Comment below and tell us your pick!

*Image from USA Today

Who says you can only have one career?

Lora Waugh — Wed, 12 Jun 2013 11:26:00 +0000

Our guest to the Hcareers blog today is Mandy Wong. Mandy is the Community Partnerships Coordinator for the BC Lions Society -- a program that raises funds for kids with disabilities in Vancouver, BC. Wong also works on weekends as a Day of Wedding (DOW) Coordinator at the Westwood Plateau Golf and Country Club in Vancouver, BC, Canada. As a DOW Coordinator, Mandy is part of the venue staff providing support to the bride and groom, and making sure that their special day runs smoothly. We sat down with Wong to get a glimpse into her career as a Wedding Coordinator.

LW: Please tell us something about your work.

MW: I work full time as a Community Partnerships Coordinator for the BC Lions Society raising funds for kids with disabilities to go to Easter Seals camps, and in addition, I coordinate weddings on weekends. I find some time to travel on weekends, and I’m also beginning several side businesses. When you are passionate about something, you can always find the time for it.

LW: Can you tell us a little about yourself?

MW: I am an only child of a family of three. We moved here from Beijing when I was 7. I started working part time at various restaurants at 16, volunteering at many events, and found my own internship. I graduated from Simon Fraser University, Vancouver with a Communications degree and a minor in Publishing. I have also worked for non-profit organizations and PR firms.

I am a certified Wedding Coordinator from the Wedding Planners Institute of Canada (WPIC). My training came from experience on the job. I have been at Westwood Plateau for 2 years now. Since then, I have coordinated small weddings of 50 people, to weddings of over 250.

LW: What inspired you to become a wedding coordinator?

MW: I have been in the events industry ever since I was in high school. My tourism teacher encouraged me to volunteer so I participated in a short program working in the hospitality industry. I love talking to people, and I love the hustle and bustle feeling at weddings. Funny enough, I had never been to a wedding before working at Westwood Plateau.

Since I love events and people in love, I knew that being a wedding coordinator would be a perfect job for me. Not only would I be able to help others on such a special occasion, but I would also love the work! I realized that it’s a ‘job’ that I can do at any time, at any age. I’m lucky to have been in the program at WPIC, and then immediately to have found work in the industry.

LW: How do you find your creative ideas?

MW: Inspiration can really come from anywhere, but foremost are blogs, television shows (such as wedding, design, Food Network), and Pinterest. I love the types of inspiration where I go ‘wow, that’s so smart’ or something where it will allow couples to show their personality.

LW: Does your role change at different weddings?

MW: My role varies at different weddings at the venue. Sometimes the bride and groom want me to be completely involved, and at other times they just need me there for support. I am the communication point between whoever is involved that day: the venue and the vendors, the wedding party, and the family members.

Additionally, I serve the head table. Some of my tasks may include guiding the photographer to certain areas of the venue, ensuring the DJ has the right songs, and connecting with the Master of Ceremonies (MC) to run through the script and schedule. I facilitate the introduction of the bride and groom, the cutting of the cake, the first dances, and make sure the family members are all happy.

LW: Do you have days that are out of the ordinary in terms of routine?

MW: Oh, yes! There are days where I may do something that’s out of the ordinary like writing the script for an MC who just found out he’s MC’ing, or helping the photographer place his lights, coordinating a surprise entrance (Gangam Style, Harlem Shake [yes, those!]), preparing ceremonies for different cultures from Chinese to Egyptian to Korean to Filipino and more. You just never know! That’s why I love this job—I never know what to expect, and I love that.

LW: Why should couples hire a wedding coordinator?

MW: A wedding coordinator will review your schedule, and will be the contact point for vendors making sure that your special day will run smoothly. The value comes from having the peace of mind that all the details will come together as envisioned. If a last minute problem arises, having a coordinator allows the couple to be the gracious hosts rather than the frazzled problem solvers. A wedding coordinator has to be a good problem solver, one with a calm personality, putting everyone at ease, particularly the bride and groom.

LW: What is most important to you in your career?

MW: To be able to do what I love and to constantly learn. I want to be able to gather skills and knowledge so I can go to the next level, whatever that may be! I am very fortunate right now to be able to raise funds for kids with disabilities, and to be able to pursue another industry passion. Who says you can only have one career?

LW: Can you offer some quick-fire tips for brides planning their wedding?

MW: Sure! Have a schedule and budget and stick to it as best you can. There will be many little things that pop up at the planning stage, so it’s important to manage your time wisely, and ask friends and family members for help. When you meet your wedding coordinator, let the coordinator know who you are as a couple, and how you have envisioned your wedding.

LW: How has technology changed the wedding industry?

MW: With social media nowadays, there are so many different resources. Weddings are probably one of the most popular categories on Pinterest. I see a trend of DIY lately, and I believe that is because there are so many places where you can learn to ‘do it yourself’. Brides are embracing the idea that they can do many things themselves. That's great since brides have more ideas on how to make their wedding truly 'theirs.'

LW: What defines the best wedding coordinator?

MW: You have to have a great attitude. There may be times where you have to do many things at once, go to places, or work with vendors that you are unfamiliar with, so you really have to embrace that experience! There will be mistakes along the way. Don’t beat yourself up, learn from it, and move on. Nobody is born knowing how to do everything perfectly since the moment they’re born. We all have to learn.

LW: What was your favorite day as a wedding coordinator?

MW: It was a wedding that took place last year. I met the couple at their ceremony rehearsal, and could tell right away that they were special. The wedding party was a wild bunch, and I knew it was up to me to wrangle and calm them down.

I was also the wedding coordinator on their big day, which went as smooth as possible. They were a rowdy crowd, but everyone just had so much love for the couple. I even shed some tears during the ceremony.

The best moment for me was when the bride, the bride's mom, and the groom's mom all sent the venue separate emails letting everyone know that I’ve made a positive difference on their big day. That means a lot to me. It is an affirmation that I did a great job and turned what could have been a crazy day into a beautiful special day.

LW: How do you manage your busy schedule?

MW: I once heard a great quote and it has stuck with me: ‘Work for a living from 9 to 5, but work for your dream from 5 to 9.’ Lucky for me though, I love my full time job, part time job, and my own business. Oh, it’s tough, and sometimes, I just wanna sleep! But those are the times when you can better yourself: go work out, build a new business on the side, and nurture those relationships with friends and family. Just write everything down in your daily planner so that you don’t overbook yourself! Ha-ha.

LW: Could you offer some advice to job seekers aspiring to work in the wedding industry?

MW: Find out if anyone is hiring, particularly in the early springtime when wedding coordinators and vendors start looking for assistants. Don’t be afraid to email them and introduce yourself.

If you have found a placement—great! If you haven’t, try looking for work in the hospitality or service industry. It’s great experience for a wedding coordinator to have banquet skills, and it will give you an opportunity of working at a hotel or a restaurant where there are weddings, so you can build some experience there.

LW: What is your message to the Hcareers blog readers?

MW: Embrace every experience that is given to you and don’t be afraid to pursue your passion. I volunteered over 100 hours in high school. I started working at 16, part time at restaurants (sushi restaurant, Death by Chocolate, Earls, Steamworks Brewery), all the way until university.

I found my own internship (through Craigslist!) working with one of the most prominent fashion blogs in Canada. I worked with great people after I left university. Now I am working full time raising funds for kids with disabilities, and also working in the wedding industry. My message to your readers is, be thankful for every job, because you never know where that experience will lead you in the future.

That’s all from me this week. As always, thanks very much for stopping by and reading. If you found this blog post interesting, inspiring, or helpful please go ahead and share it with friends on Facebook, Twitter, and LinkedIn. You are welcome to share your comments, questions, and ideas in the ‘comments section’ below.

Thanks again, Hcareers fans! Stay with us.

Bus Boy Turned Entrepreneur Reflects on His Start

Kaitlin Olson — Fri, 24 May 2013 21:10:05 +0000

We've all had them. A job that was just there to pay the bills, get us through college or potentially there just to earn quick cash. Whatever your reason, there's one job for many people that really made them take a look at their career path. Such is the case with many hospitality professionals.

A while back I wrote a post describing my experiences a busser at a small Italian restaurant. That job helped me realize my passion for working with people, which lead me, in part, to my career today. Okay, so many of us might still be waiting for that one job. But for many people a career in hospitality started out as just another job to "pay the bills." It wasn't until after many professionals worked in hospitality that they fell in love with the industry and then later attributed their jobs as a busser or a dishwasher to their successful career. This is the case for one restaurant entrepreneur who found his calling in the restaurant industry 50 years ago this week.

This week, Michael Derousse returned to the Stanley Hotel to celebrate his 50th anniversary as a bus boy there. Reflecting on his time at the Stanley Hotel, Derousse "said that single experience gave birth to his career and idea of service." The successful entrepreneur -- who owns a Santa Barbara, Cali., restaurant now -- attributes his success to his experience as a bus boy at the Stanley Hotel.

Derousse sat down with "Jesse Freitas, general services manager of The Stanley Hotel, and recorded the good times of his youth at The Stanley..." Derousse stated, "May 23 is the 50th anniversary of the start of my professional career — I didn't know that at the time..."

Derousee's experience isn't a rare occurrence in the hospitality industry. In fact, many celebrity chefs come from humble beginnings, many falling into the hospitality industry "on accident." Take for example, Paula Deen who ran a "Bag Lady" delivery service, Bobby Flay who delivered pizzas before his big break in culinary school, Gordan Ramsay who washed dishes at a curry house and "Ace of Cakes" star, Duff Goldman started out washing dishes at a bagel shop after school.

In fact, many of Facebook page shared your experience of your first job -- many leading you into the career you're today. From fast food to commercials to delivery boys, there were a wide array of responses. In fact, one Facebook user started their career as a dishwasher and worked their way up to an executive chef at well known hotel.

How did you get your start? What advice do you have for someone just starting out in hospitality?

Health and Bold Flavors Take Stage at the 2013 NRA Show

Kaitlin Olson — Mon, 20 May 2013 21:06:53 +0000

Health and bold flavors took stage during the 2013 NRA Show in Chicago this year. With shifting consumer demands, restaurants responded with a variety of trends at the 2013 NRA Show.

What can we expect from brands the upcoming year? The National Restaurant Association offered a glimpse to the top ten trends on the trade show floor. Here are just a few:

Healthy Kids' Food: "With new school nutritional guidelines in effect, many exhibitors had reworked their products to fit those standards, including baked snack chips made with whole grains, whole wheat crackers and granola clusters."

Greek Yogurt: Since Greek Yogurt has take the country by storm restaurants are responding by offering a wide variety of products. Greek yogurt cheesecake? Count us in!

Water: Sounds obvious, right? Restaurants are redefining water with their own twists to the classic drink. Zero-calorie 'enhanced waters' were a popular trend at the 2013 NRA Show. Fortified with vitamins, "Water filtration systems, seltzer with splashes of fruit juice, aloe water and just plain bottled water (touting unique origins, of course), also were on the trade show floor."

Get even more restaurant trends on here.

*Image from National Restaurant Association

Major Eateries Remodeling for Success

Doug Donald — Wed, 15 May 2013 18:21:37 +0000

Hoping to emulate the success of their competitors, many of America’s major eateries are implementing makeovers in hopes of attracting new business and luring old customers back after the recession.

Last year Bob Evans completed remodels of several hundred stores, with an average sales lift of 5 percent at those locations. In 2011, Schlotzsky’s Deli invested $40 million to refresh the décor in its 375 restaurants. The chain increased its average sales from about $660,000 in fiscal 2007 to about $780,000 by the end of 2011.

Here’s a look at recent developments:

Wendy’s plans to complete remodeling at least half of its corporate-owned restaurants by 2016. The company says it already completed 86 new and remodeled franchises as of April 30.
TGI Friday’s also has a remodeling initiative in place – out with the kitsch, in with a simplified, contemporary atmosphere the company hopes will draw the young crowd.
Olive Garden announced earlier this year it will be revising the décor in its restaurants. In addition, the company plans a new logo and healthier menu choices.
Perkins Restaurant and Bakery revealed plans to remodel at least 20 of its corporate locations, with others to follow. The initiative includes plans to upgrade both exteriors and interiors.

Other chains testing new store designs include Taco Bell, McAlister’s Deli, Domino’s Pizza, and Buffalo Wild Wings.

Langham Hospitality Investments Raise Up to $588 IPO

Kaitlin Olson — Mon, 13 May 2013 21:11:27 +0000

Find Your Next Hotel Job on Hcareers.com!

Langham Hospitality Investments, which is backed by Great Eagle Holdings (0041.HK -1.32%), plans to raise up to US$588 million in a Hong Kong initial public offering, according to a term sheet seen by the Wall Street Journal on Monday.

The company plans to sell 852 million units in a price range of HK$4.65-HK$5.36 each, the document said.

Langham Hospitality Investments, which has three hotels, namely Langham, Langham Place and Eaton, is expected to start roadshows on May 30 and list on Hong Kong’s stock exchange June 19, the term sheet said.

Read the full story on Money Beat

*Image from Hcareers.com

Does it take the skills of Sherlock Holmes to complete a background check?

Lora Waugh — Mon, 13 May 2013 12:24:00 +0000

“When people hear what I do, they think I look at resumes with a magnifying glass. Either that or they mutter something about ‘Big Brother,’” says Craig Caddell, General Manager of ReferencePro™ — a professional background-screening firm with a 24-hour operations center in Spokane, Washington.

Background checks are required for health care providers, commercial pilots and drivers, airport workers, and other professionals. Screening is necessary for government-regulated industries, such as the insurance industry, government-owned hospitality real estate businesses, radio and television broadcasting, marine shipping, ferry and port services, and most U.S. federal corporations (Crown corporations in Canada).

Although not as thorough as background checks for government personnel, many travel and tourism employers in the United States and Canada may ask candidates to submit to some form of background check.

My first question to Caddell was regarding his beginnings in the background-verification field.

“ReferencePro™ started out as a software development project for me,” Caddell replied. “I wrote the specifications and supervised the development of the technology. When launching the business, the present owner asked me to manage the company, which I have built into an industry leader with the help of many talented people. Typically, HR managers are not experts in our field, so they contract us to help them collect and interpret employee-related information.”

To begin a background check, the job seeker signs a consent form granting permission to initiate screening procedures. A screening firm then takes over the criminal history searches and other verifications. Technology providers deliver all the services in a single interface and handle ordering, tracking, billing and reporting.

What happens next?

“A full-service screening firm will run an identity check ensuring that social security numbers, dates of birth, and addresses of job seekers match,” explained Caddell. “Then depending on what the employer needs, the researchers may do a criminal background check, driving record check, drug test, employment and education verifications, and perhaps a professional reference check. We take care of the last two items verifying what applicants put on their resumes and question findings that do not match. Good reasons for a mismatch happen, but sometimes applicants put false claims on their resumes.”

I asked how ReferencePro™ ensures the safe handling and storage of sensitive data.

“We live by the Policies and Procedures that guide the National Association of Background Screeners (NAPBS), Background Screening Agency Accreditation Program,” said Caddell. “There are no shortcuts to ensuring the security of sensitive data. It takes serious investment that adds to the overhead, but it must be done, and done correctly in order to manage the risks of handling confidential information properly.”

Verification of employment, education, professional credentials, and references in the United States take about 48 hours. International verifications depend on many factors and can take from under 5 to over 20 working days.

I asked Caddell what happens if he needs the help of resources outside the United States.

“We do use local resources in three locations internationally when, and only when, we cannot verify from the United States. Local help occasionally makes a big difference to the turnaround time. We contract only with well-established companies (not individuals) that are NAPBS members. We would never consider an overseas provider sight-unseen based on a solicitation alone.”

ReferencePro™ essentially covers the globe. The top 10 countries in which the company conducted verifications by order of volume in 2012 were India, Philippines, China, United Kingdom, Mexico, Brazil, France, Germany, Japan, and Ghana.

Background checks may present unique challenges in so-called red zones. These are areas of political unrest, war, unreliable communications, or lack of standardized procedures. “Language is the biggest challenge,” Caddell shared. “Background screening is part art and part science, but the art of communication gets the job done.”

Three shifts consisting of reliable, intelligent, and self-motivated agents familiar with the best translation firms produce the final reports. All agents are screened and thoroughly trained before starting work on live orders.

I asked Caddell how he recruited his outstanding researchers.

“We keep our listings fresh,” he answered “and only hire people who meet our high standards. Once on board new hires (trainees) must hit rigorous benchmarks and prove the qualities we believe them to have. We spell out the expectations clearly. Everyone works hard to meet set goals.”

I asked Caddell for his advice to our job seekers.

“Make sure your resume is accurate,” he summarized. “It should contain the correct dates of hiring and separation. The titles on your resume should match the ones on your employment records. I recall a candidate who did a stint as a janitor but wrote on his resume Facility Maintenance Engineer. Let’s just say he didn’t have an engineering degree nor did he get the job he applied for. My advice?—Honesty is the best policy.”

Gatsby Deals at Hotels

Kaitlin Olson — Fri, 10 May 2013 16:40:28 +0000

"The Great Gatsby" hits theaters today capturing a glimpse of the roaring 20s based on the classic novel. While the highly anticipated Baz Luhrmann film is expected to be a box office hit, hotels are also trying to capitalize on the film's popularity with "Jazz Age Packages."

Browse Hotel Jobs on Hcareers.com

"Hotel branding is all about (capturing) mind share,” said John O’Neill, director of the School of Hospitality Management at Penn State. “Things like big summer blockbusters serve as great vehicles to do so. On top of that, ‘The Great Gatsby’ is set in the Roaring ‘20s — a time of opulence, elegance and style — an ideal setting for upscale hotels" according to NBC News and Travel.

From the Plaza to the Wilcox, guests can stay in a Fitzgerald Suite, drink Gatsby inspired cocktails and even receive a copy of the novel in their room.

Is your hotel offering a Gatsby inspired deal? Weigh in below.

Full Story on NBC News and Travel

Dreamliner Takes Flight May 20

Kaitlin Olson — Wed, 08 May 2013 16:19:22 +0000

"United Airlines will restart Boeing 787 'Dreamliner' flights on May 20, putting the aircraft on hub-to-hub routes out of Houston Bush Intercontinental."

The USA Today article confirmed the rumor to Today in the Sky that flights will service on the Dreamliner will be May 31st.

With a new age design that "boosts fuel efficiency and increases flier comfort" the Dreamliner was first used in September, but was grounded due to concerns over the plane's lithium battery.

Learn more about the Dreamliner's anticipated launch on USA Today

*Image from USA Today

Take a Look Inside Norwegian Breakaway

Kaitlin Olson — Sat, 04 May 2013 11:33:00 +0000

All aboard! Norwegian Cruise Line's newest ship, the Norwegian Breakaway, is raising quite a few eyebrows among cruisers and industry professionals.

"The 4,028-passenger vessel, which will be christened next week in New York, is no doubt one of the most spectacular mega-resorts at sea, chock-full of restaurants, lively nightspots and deck-top amusements"

The USA Today article reviewed innovative additions that the Norwegian Breakaway boasts. With one of the largest aqua pools at sea, the park offers water slides that " that rival anything found at a land-based resort, including twin 'free fall' slides that drop passengers nearly straight down several stories before spinning them in a loop."

If you're looking for a more low key scene, guests can head over to the "Waterfront" where you can dine overlooking the water on one of the ship's delectable eateries. Offering a steakhouse, Italian eatery, beer & whiskey bar and a "Modern Churrascaria," Norwegian will indulge each guest's cravings.

But, what is a great cruise ship without entertainment? Norwegian Breakaway is sure to impress even the most seasoned guests. High energy shows at the 800-seat Breakaway Theater will feature shortened versions of the hit musical Rock of Ages. The ship will also breakout from traditional musicals at the ship's "circus-like Spiegel Tent" -- a dinner show that will host an adaptation of Broadway's "Cirque Dreams Jungle Fantasy."

Your chance to work with Norwegian Cruise Lines is just a click away. Learn how you can join Norwegian's team on Hcareers.com.

Learn more on USA Today

Featured Cruise Ship Jobs

Executive Sous Chef -- American Queen Steamboat Company

Head Bartender / Bar Supervisor - American Bartender / Bar Supervisor

Food Service Manager -- American Cruise Line, Inc.

*Image from USA Today

Cheaper Food On the Horizon

Kaitlin Olson — Fri, 03 May 2013 18:56:10 +0000

"Consumers are giving the restaurant industry no choice but to let them eat cheap." As Taco Bell rolls out their latest "$1 Cravings menu," Olive Garden, Steak 'n Sheak are now offering more cost alernative menus to consumers.

What's with the dip in prices? Restaurant chains are responding after the finding that "nationally, customer visits fell in March for the fourth-consecutive month, reports the National Restaurant Association" according to USA Today.

Read the Full Story on USA Today

Work in the Restaurant Industry! Visit the Hcareers Restaurant Resource Center for more industry news, advice and to browse job postings near you.

Marriott Quarterly Profit Rises

Kaitlin Olson — Thu, 02 May 2013 17:16:34 +0000

Marriott International Inc. (MAR), the largest publicly traded U.S. hotel chain, said first-quarter earnings rose 31 percent as demand increased from business travelers in such U.S. cities as New York.

Net income climbed to $136 million, or 43 cents a share, from $104 million, or 30 cents, a year earlier, the Bethesda, Maryland-based company said today in a statement. The average estimate (MAR) of 14 analysts was 41 cents a share, according to data compiled by Bloomberg.

Learn more on Bloomberg Businessweek

Your next hotel job is just around the corner! Register as a job seeker, visit the Hcareers Hotel Resource Center and browse open positions today!

Young Spa Owner Draws Crowd

Kaitlin Olson — Wed, 01 May 2013 19:16:39 +0000

One young spa owner in Tucson, Arizona has found success at the age of 21. "At the age of 18, Lily Gabriel already had a vision of having her own spa, and by the time she was 19 she had a business plan written" according to the Daily Star. Now 21, Gabriel has her sights set on a bigger location for her growing business. Having been open for less than a year, the potential new location for the spa will help make Gabriel's dreams for her Spa come true.