International Women’s Day is a time to celebrate the women who are not only shaping conversations—but shaping cities. In Houston's dynamic and diverse hospitality industry, women are leading at every level, from hotel executive suites and park operations teams to award-winning kitchens and cultural institutions.
Hospitality is the front door to Houston. It is how the world experiences this city—through its hotels, restaurants, venues, and attractions. Behind those experiences are visionary women driving innovation, building culture and creating change. In this two-part series, Houston First spotlights some of the women defining leadership in hospitality. These professionals are creating pathways for the next generation, championing inclusivity, and elevating standards of excellence. See part two.
Melodie Wade
Senior Vice President, Public Relations and Social Media, Houston Museum of Natural Science
What experiences most shaped your leadership style, and how have they influenced the way you mentor or uplift others in the industry?
Leading public relations and social media at an executive level taught me that leadership is built on influence, trust, and how people experience your leadership. My background as a certified etiquette expert also shapes how I lead, with a focus on respect, emotional intelligence, and clear communication. I mentor others by giving them opportunities to lead, be seen, and grow into their confidence.
What changes have you seen through the years that have helped break down barriers for women in hospitality?
More women are being trusted with roles that shape decisions, not just support them. There is growing recognition that relationship building, communication, and collaboration are powerful leadership strengths. As more women step into visible leadership, it makes the path clearer for the next generation.
How do you define success at this stage of your career, and how has that definition evolved over time?
Early on, success meant titles and personal achievement. Today, success means creating lasting impact, strengthening the organization’s connection to the community, and building teams that thrive. It also means helping other leaders rise and succeed.
What advice would you give to young women entering hospitality who aspire to leadership roles?
Be excellent at your work but also learn how the whole organization operates. Volunteer for projects that stretch you and allow others to see your leadership. Confidence grows through action, so don’t wait until you feel ready.
How can hospitality organizations better support the retention and advancement of women leaders?
Give women clear pathways to leadership, meaningful responsibilities, and a voice in decision making. Invest in mentorship, leadership development, and fair compensation. Most importantly, create a culture where their ideas, results, and leadership are fully recognized.
On International Women’s Day, what message do you hope resonates most with the next generation of women in hospitality?
Your voice, your perspective, and your leadership matter. Don’t limit yourself to supporting the vision, step into roles where you help shape it. And as you rise, make sure you reach back and open the door for someone else.
Allie Hothem
Director of Sales & Marketing, The Westin Galleria – Houston & The Westin Oaks Houston
What experiences most shaped your leadership style, and how have they influenced the way you mentor or uplift others in the industry?
I came up through F&B operations many years ago. I was a single mother struggling financially, and things were very different then (mid‑1980s–1990s). There were no protections governing interview questions around childcare, no paid maternity or paternity leave, and FMLA didn’t exist until late 1993. In my first manager role, I was required to work a minimum of 50 hours per week. While that creates hardship for any new manager, it was particularly challenging for single parents and for those without a strong family network.
There were also behaviors that were accepted at the time—lewd jokes, sexual comments, and inappropriate gestures—that would be unacceptable today and difficult to navigate if you wanted to keep your job. I learned how to manage in that environment while still contributing by being reliable and consistently available. There were certainly times I missed school performances, sports events, and other milestones because of my work schedule.
My leadership style today reflects my commitment to supporting work–life balance and respecting commitments outside of work, while still requiring excellence during work hours. I have applauded and encouraged the shift toward remote roles and flexible schedules. Flexibility, in general, is a key attribute of success and, ultimately, of living a happy and fulfilling life.
What changes have you seen through the years that have helped break down barriers for women in hospitality?
All of the items I mentioned above have contributed, along with increased availability of daycare and better after‑school programs. There are amazing women with so much to contribute, but they need the ability to take time off for childbirth, adoption, or other major life events without fear that their position is at risk. Pro‑employee legislation has helped tremendously, as have advancements in technology that enable working from home. Social media has also played a role by showcasing that balancing work and home life is not only possible—but normal.
How do you define success at this stage of your career, and how has that definition evolved over time?
Earlier in my career, I focused heavily on the next step and the next pay level. Now, success is about the entire package: the flexibility of my employer, the environment they create, and whether it’s a place where people can thrive. My success is directly tied to the success of those around me—particularly my team. Identifying emerging leaders and associates with unique talents has become especially rewarding. I find purpose in showcasing my team’s abilities to the leadership levels above me and helping elevate them to their next opportunity.
What advice would you give to young women entering hospitality who aspire to leadership roles?
Make yourself valuable to your leader. Early in your career, it still comes down to the basics: be on time, work hard, be transparent, and maintain a positive attitude. You will be noticed. Always be thinking about your next step. You don’t need a formal 3‑, 5‑, or 10‑year plan, but be aware of your actions and performance, and take small (or large) strategic steps to be seen and known.
Be willing to relocate if possible. Hospitality remains a very mobile industry. It’s not impossible to climb the ladder by staying in one location, but being flexible with where you live often opens more doors—faster.
How can hospitality organizations better support the retention and advancement of women leaders?
By offering flexibility with schedules and especially with leave‑of‑absence requests or requirements. Taking a long‑term view is often the smartest way to retain top talent. Avoid making short‑term decisions based on temporary financial or staffing pressures. Think creatively to retain strong performers.
On International Women’s Day, what message do you hope resonates most with the next generation of women in hospitality?
Don’t impose a ceiling on yourself. You can achieve anything you set your mind to—take risks, be bold, and allow yourself to be seen and known.
Evelyn Garcia
Chef/Co-Owner, Jūn
What experiences most shaped your leadership style, and how have they influenced the way you mentor or uplift others in the industry?
I was lucky to find chef mentors that lead by example. They were patient and saw my drive to excel in this career. They allowed me to not only learn from them, but also make mistakes and use it as a learning experience. They believed in me as much as I did.
How do you define success at this stage of your career, and how has that definition evolved over time?
I define success by creating an environment where our team feels comfortable to express themselves and enjoy working. At this stage in my career, I define success by having the ability to only do what brings me joy. Inside and outside of the restaurant.
What advice would you give to young women entering hospitality who aspire to leadership roles?
Always strive to be the best in every space you're in, for yourself not for anyone else.
Work with intention and keep reminding yourself you are working towards something bigger. Nothing is forever.
On International Women’s Day, what message do you hope resonates most with the next generation of women in hospitality?
Work in places that you admire, learn from people you look up to and absorb it all!
Life moves so fast, enjoy all of it, even the shitty parts. Everything is a learning experience.
Jackie Wallace
Assistant Vice President, Community & Public Affairs, Houston Zoo
What experiences most shaped your leadership style, and how have they influenced the way you mentor or uplift others in the industry?
Early in my career, I learned that no one is above the dirty work, and in the attractions world, dirty means dirty. We were expected to never walk past trash no matter your title, a standard set from the top by leaders like Anheuser-Busch's CEO August Busch III. That lesson stayed with me and shaped how I lead through service. I will never ask someone to do something I am not willing to do myself, whether that is hosting press on site, helping build presentation decks, or maintaining relationships with journalists.
What changes have you seen through the years that have helped break down barriers for women in hospitality?
We are showing up. We are in boardrooms, breakrooms, and newsrooms, and we are speaking up when it matters. Women in hospitality are not afraid to get in the mix, bring our perspective forward, and advocate for ourselves and our teams. That visibility alone breaks down barriers.
How do you define success at this stage of your career, and how has that definition evolved over time?
Success for me now is watching former coworkers and employees shine. Whether we still work together or have not collaborated in years, seeing people I have mentored or led take on new challenges and lead with confidence is incredibly rewarding. Early in my career, success was about the next step. Today it is about the next generation.
What advice would you give to young women entering hospitality who aspire to leadership roles?
Do the work, all of it, even the parts no one sees, because that is how you build trust. Build real relationships and take care of people, because hospitality is a small world and it all comes back around. Pay attention to leaders you admire and borrow what works for you. And do not be afraid to raise your hand for opportunities before you feel completely ready.
How can hospitality organizations better support the retention and advancement of women leaders?
Start by making sure women have a voice at the table and that their ideas actually go somewhere. Give women meaningful stretch assignments, not just extra work. Support flexible work when it makes sense and invest in leadership development that is more than a box checked. When you grow your people, you keep your people.
On International Women’s Day, what message do you hope resonates most with the next generation of women in hospitality?
You matter. Your voice matters. Show up, do the right thing every day, and create a workplace people want to be part of. That is how you build credibility, trust, and opportunities for yourself and the people coming behind you.
Written by staff
