Ava McDonald

1. Tell us about your path from UGA to where you are today.

My path started in corporate restaurants — my first management role after college was at California Kitchen in Los Angeles. I later moved back to Georgia, where I got my start in hotels at Château Élan. 

One of the toughest (and most rewarding) parts of my career was opening the Westin Atlanta Gwinnett Hotel. That role pushed me to learn things in a very short time that would have otherwise taken years. It was also my first introduction to Marriott, and I quickly fell in love with the brand.

At the end of 2024, I moved to Orlando to join the team at Orlando World Center-- the largest Marriott in the world. It was my first true "big box" hotel, and it felt like I'd finally found the sense of community I'd been looking for in this industry. In hotels of that size, community is everything-- you get exposure to all areas of the operation and learn about roles that don't exist (or are outsourced) in smaller properties.

I'm now at JW Grande Lakes, the largest JW in the world, serving as a Senior Food & Beverage Manager. The team here is incredibly passionate about what we do, and it really makes you feel like you're part of something bigger than yourself. Our food and beverage team, in particular, is very connected and cohesive — we collaborate closely, support one another, and genuinely work together, which has a huge impact on both the team experience and the guest experience. Being connected to the Ritz-Carlton next door has also given me exposure to a second luxury brand. I work closely with our Ladies and Gentlemen to ensure every guest receives the Forbes 4- and 5-star service they expect when staying on our property. 

2. What's the coolest part of your job?

The coolest part of my job is getting to work on big-picture initiatives and lead large projects. Right now, we're redesigning our pool shop to transform it into an ice cream and retail space. Being involved in designing the layout, selecting furniture, and coordinating with our engineering team has been an awesome opportunity to learn and collaborate across departments. 

3. What is the most challenging part of your job?

The most challenging, but also the most rewarding, part of the role is preparing for our Forbes Travel Guide audits. We're currently a four-star rated hotel, and the standards we uphold are incredibly high. We take a lot of pride in that and are always pushing ourselves to elevate the experience even further than expected. 

4. What experience at UGA shaped your career the most?

My agriculture classes, which were part of my required curriculum, ended up shaping my career more than I ever expected. In the food industry, you'd be surprised how often you come across people facing food insecurity. Two classes in particular, World Food Economy (AAEC 4730) and Food Issues and Choices (FDST 2010), really opened my eyes to the global food challenges we face and how fortunate we are to work in an industry centered around food.

They also pushed me to think more about sustainability in every restaurant I've worked in. While food waste is, to some extent, unavoidable in this industry, there are so many simple ways we can reduce our impact and be more intentional about how we operate. 

5. What sets an HFIM degree apart from a traditional business, marketing, or management degree?

An HFIM degree gives you a really unique look into what the hospitality industry is actually like. The work isn't always glamorous, and the curriculum does a great job of preparing you for what you're about to jump into headfirst. 

Before the HFIM program launched, I was pursuing a business degree, and a lot of the concepts felt pretty broad and hard to connect to real-life situations. Once I switched to HFIM, everything I'd been learning started to click because I could see how it applied in the real world. 

There's also a specific language that both hotels and restaurants use, and this program made sure we were fluent in it before we graduated. 

6. What's your #1 advice for a student interested in your field?

Experience is everything. Any experience is good experience, and the earlier you start, the better. Put in the grunt work up front and take every opportunity to learn. Having that perspective before stepping into a leadership role has been invaluable in how I approach this field.

No job is too small; every role matters. Understanding a restaurant or hotel from multiple angles not only shapes how you run a business but also helps you earn the respect of your team.

7. What is one thing about Athens you still miss?

The food! Athens has some of the best restaurants and amazing international options. Whenever I visit, I make sure to bring back Indian from Taste of India, Chinese from China 1, and I always grab a burger from Clocked on my way out of town.