HOTELIER ’ S LIFE
Got
SHAWN JERVIS , GENERAL MANAGER
AT THE BARNSLEY RESORT
GOAT ?
SHAWN JERVIS IS GENERAL MANAGER AT
THE BARNSLEY RESORT IN
ADAIRSVILLE , GEORGIA : A 3,000-ACRE
PROPERTY WHICH GETS A LITTLE MAINTENANCE
ASSIST FROM WORKERS
WITH HOOFS .
HOTELS : Describe a typical day .
Shawn Jervis : I get up at 4:30 a . m . so I can make breakfast for my wife , Raynette , and me before we both leave for work . This is something we do every day without fail . This ensures we have time together no matter what else may come up later in the day since we are both in this hectic , unpredictable business .
H : Tell us about the goats !
SJ : I recalled seeing landscaping companies using goats when I was working in California ; coincidentally , one of our colleagues mentioned a local farm animal auction . Once I learned goats were available , I did buy a few out of my own pocket to see if they might work as part of our landscaping plan at the resort . [ Of the 16 ], the resort did purchase half of them and I took half of them home to help manage my own 13 acres .
H : You are a combat veteran . How did you find your way to hospitality ?
SJ : My grandmother read Bon Appétit , loved Julia Child and enjoyed hosting fairly lavish parties for her friends . I would help her cook and prepare for these parties as a child , so that was really my first inspiration , which stayed with me when I went into the Marine Corps . I actually sent away for information from the CIA ( Culinary Institute of America ) while I was a combat marine in the Gulf War .
I FIND INSPIRATION ALMOST EVERYWHERE I GO .
— SHAWN JERVIS
H : What are some ways you ’ re disrupting your field ?
SJ : I ’ m not caught up in measuring our success compared to the more traditional criteria and rating services . Everyone says they want to offer a more “ authentic ” experience , but it ’ s important to let your employees be “ real .” I can ’ t script what every one of our colleagues says , and I don ’ t want to because that human interaction is part of what sets us apart .
H : What is the hospitality industry ignoring at its peril ?
SJ : The basics of innkeeping . Making sure the lights are on and the small details are attended to before , during and after the guest ’ s stay .
H : Where do you find inspiration outside hospitality ?
SJ : I find inspiration almost everywhere I go . I find it feeding my goats and sitting in my chicken coop to relax in the evening . Truly , I ’ m inspired by anyone who is passionate about their craft .
64 hotelsmag . com April 2018