These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.
Shayla Englund was recently appointed to be the director of catering at the Kimpton Monaco Hotel Denver.
1. What are you looking forward to in your new role as director of catering at Kimpton Monaco Hotel?
I am most looking forward to setting my team up for success and continuing to build our reputation as a premier boutique hotel and restaurant while being able to implement my own creative and strategic ideas to build revenue. The Kimpton culture is very much alive, and it’s been an exciting adventure immersing myself into this team and lifestyle. There is a real sense of identity within our amazing and well-recognized brand, and I am genuinely excited to continue my growth within this industry and to further develop and hone in on my skill set within a new property.
2. How do you think your past industry experience has prepared you for this role?
All of the past areas within the hotel and restaurant world have prepared me in many ways for my new title as the director of catering. I was able to creatively help build a brand and notoriety at my last property and create a solid reputation for myself in Denver. My previous experiences have taught me to always fire on all cylinders, ensure the best possible customer experience, and that the key to success is understanding that it is all about the details and taking pride in what you bring to the table.
3. What goals do you have in mind for the destination for this year and further down the line?
My main goals are focused on continuing to define how the world sees us and ensuring that our brand continues to set us apart from the industry, especially with all of the new inventory coming our way. I also plan to put Kimpton Hotel Monaco and Panzano on the map as intimate, unexpected and sought-after wedding venues. I feel strongly that I have an exceptional amount to offer to this team and am confident that I can help lead us in a positive and profitable direction while growing and improving myself on a personal level.
4. How did you get into the industry?
I’ve always been drawn to the energy of the ever-changing market, unique venues and challenges that comes with this line of work. It’s an industry that requires a strict attention to detail, but in my opinion, is the most exciting and rewarding career path I could have chosen. I started my college degree in hospitality in 2008 and then bounced around with a few other majors, but eventually jumped back into it with a focus and concentration in event management. I worked my way through many different calibers of restaurants and held many different positions.This brought me to Coohills, where worked my way up the ranks to become their event coordinator for the past three years. I owe a lot of what I know and the strides I have taken to that restaurant and will always appreciate the opportunity they gave me to make my mark in the event and catering world here in Denver.
5. What do you enjoy most about the hotel?
The Kimpton culture is unlike any other that I have been a part of. The energy that guests feel from all areas of operation is effervescent throughout our company nationally. We are all encouraged to express ourselves and showcase our individuality and creativity, which really drew me to this company. The focus on balancing a personal and work life is quite refreshing and shows how much Kimpton cares about its team members. The team is a unified front, and we all support, encourage and push each other to be our best professional and silly selves. I mean, what other company lets you teach your team to hula-hoop during an office training?
