SHL Alumni Spotlight: Noelle Edwards

A woman stands smiling on a city sidewalk wearing glasses, a long cream-colored coat, a brown houndstooth blazer, and a black outfit underneath. Buildings and signs, including one for “The Ritz Plaza” and “Hadestown,” are visible in the background.

I graduated from East Carolina University in May 2024 with a Bachelor of Science in hospitality management. During my time at ECU, I pursued a triple concentration in food and beverage, conventions and special events, and lodging, which gave me a well-rounded foundation to pursue a career in the hospitality industry.

My love for hospitality began at age 16 when I started my first job in the industry. Over the years, I’ve had the opportunity to gain experience across many areas — from restaurants and catering to event management and hotels. Each role has helped me grow both personally and professionally and has further confirmed my passion for creating meaningful experiences for guests. During my time at ECU, I served as a teaching assistant for the Advanced Food Production and Service Management course, which gave me insight into the world of food and beverage and strengthened the managerial skills I rely on in my current position.

After graduation, I joined Marriott International as a Voyager specializing in operations. The Voyager Program allowed me to develop strong leadership and problem-solving skills while gaining valuable insight into the day-to-day functions of hotel management. Upon completing the program, I was promoted and relocated to Charlotte, North Carolina, where I now serve as the operations manager at Courtyard Charlotte Arrowood. In this role, I oversee events and food and beverage operations while supporting my team to deliver exceptional service.

I am excited to continue growing in the hospitality field and to represent ECU as an alumna in the industry. My long-term goals include advancing into higher leadership positions within hotel operations while continuing to prioritize mentorship, team development and guest satisfaction.