The hospitality industry is appealing due to its dynamic nature. It offers opportunities for creativity, personal growth and diverse career paths. Engaging with different cultures, providing exceptional customer service and creating memorable experiences for guests contribute to job satisfaction while offering career mobility, according to Hotel Management’s most recent class of Thirty Under 30 award winners.
Hotel Management Young Professionals is designed specifically for hospitality professionals within the first decade of the careers. During the year, we look back on our Thirty Under 30 class for their takes on what's going on in hospitality. This is sponsored by DIRECTV HOSPITALITY.
Look to Hotel Management’s October issue for 2024’s Thirty Under 30.
Brody Aarhaus, regional director of business development, Hotel Equities
My passion for hospitality grew when I moved to the Middle East where I had the opportunity to experience different cultures and customs. While growing up in Dubai, I was fascinated with the architecture of the five-star hotels, and even more impressive was the exceptional service. This created a lasting impression on me. I attended Hospitality Management School in Montreux, Switzerland and while there, I learned what it means to provide that unmatched level of service to guests and create unforgettable memories, like I had witnessed as a child in the UAE. That is still what I find most appealing about our industry today, but from a business development perspective, my goal is to grow Hotel Equities’ portfolio with hotels that mirror the stature and service quality I admired growing up.
Gibran Kafal, food & beverage guest relations manager, Wequassett Resort & Golf Club
As a child, I loved helping my mom in the kitchen and enjoyed cooking for family and friends. This passion for food and presentation led me to attend Culinary School at Johnson & Wales. My early fascination with creating delightful culinary experiences made the hospitality industry a natural fit for me. Today, what still excites me about the hospitality industry is observing the joy food brings guests and how it enhances their experience. Seeing guests' reactions to carefully crafted dishes and knowing that our efforts contribute to their memorable moments is incredibly rewarding. In addition to my initial passion for food, I now appreciate the broader impact of hospitality. The ability to create a welcoming and memorable environment for guests, foster connections, and contribute to their overall happiness is what keeps me motivated.
Sarah Keim, director of sales, OTO Development/AC Hotel Spartanburg
I grew up and attended college in OTO Development’s corporate hometown. I was initially interested in the company – prior to knowing much at all about the hospitality industry – because I’d always heard OTO was a great employer that cultivated potential in people who are early in their careers. I first joined the company as an operations intern, and I rotated through every department at two hotels in Washington, D.C. That’s when realized just how exciting the hospitality industry could be. What appealed to me most was the variety of opportunities along so many different career paths. I grew up playing sports and thrived most in environments where teamwork is crucial to success — my summer internship showed me just how important collaboration amongst departments is to the overall success of a hotel. After graduating, I joined OTO Development’s corporate office, working in revenue management, before transitioning back into an on-property role.
Miraj Patel, chairman, AAHOA
My journey into the hospitality industry began in a 30-room independent hotel owned by my family. From an early age, I learned much more than just the practical aspects of managing a hotel, such as renting rooms and cleaning. I learned essential life lessons—hard work, honesty, and dedication. Witnessing my parents' struggles and their pursuit of a better life taught me the value of perseverance and the essence of the American Dream. This upbringing instilled a deep passion for the lodging industry, as I saw firsthand the opportunities it offered to build something meaningful and impactful. The idea of being able to contribute to an industry that was not just about hospitality but about providing opportunities and creating a better future resonated with me. What initially attracted me to this industry was the sense of possibility and potential for growth. I was drawn to taking something built with hard work and dedication and finding ways to move it forward. This sense of possibility is what continues to inspire me today.
My involvement with AAHOA further amplified this passion. AAHOA was founded 35 years ago by a small group of hoteliers who wanted to ensure that Indian-American hotel owners had a voice in the industry. Their collective strength allowed them to navigate challenges with bankers, governments, and franchisors more effectively. Over the years, AAHOA has expanded its scope to include advocacy, education, events, and partnerships, reflecting the limitless possibilities of uniting 20,000 members around a shared vision. This potential for growth, change, and positive impact keeps me dedicated to the hospitality industry and AAHOA. Together, we continue to advance and protect the interests of hotel owners, demonstrating the power of unity and shared purpose.
Carlie Russell, strategic operations manager, Spire Hospitality
Both my parents are hospitality professionals, so I have been exposed to the business my whole life. I do not want to say that it was inevitable that I’d end up in the industry, but I quickly realized that the people aspect appealed to me. From a young age I learned that it is important to be hospitable and serve those around you. In hospitality, not only are we able to help create memorable guest experiences, but we are able to serve our teammates and community as well. I still find that this is the best part of the industry, because at the end of the day it is a people-focused business.
This article was originally published in the February/March edition of Hotel Management magazine. Subscribe here.