The Houstonian Hotel, Club & Spa

Houston, Texas

111 North Post Oak Lane
Houston, Texas 77024
United States
At A Glance
LVXPreferred Golf Club
Opened 1980
Renovated 2008
Guest Rooms 289
Kings/Suites/Doubles 218 / 10 / 61

Seasonal Rates:

JanFebMarAprMayJunJulAugSepOctNovDec
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Ideal Group Size 100
Max Group Size 500

Fees/Taxes

Resort Fee NA
Room Tax 17%
Sales Tax 8.25%

Airport Proximity

George Bush Intercontinental Airport
45 min 25 miles (56 km)
William P. Hobby Airport
35 min 20 miles (32 km)
Amenities
Business:
  • Comprehensive business center with teleconferencing room and computer workstations
  • in-room wireless Internet access and oversized work desks
  • and advanced technological capability in the meeting rooms
  • including Wi-Fi
  • audiovisual equipment
  • and expert tech support.
  • transport to nearby shopping
  • self-parking available
  • Varied meeting room capacity
  • Window views in meeting rooms
  • Ergonomic chairs
  • Outdoor venues available
Recreation:
  • Two Resort pools (Adult/Resort)
  • nature trails
  • fitness equipment and classes
  • tennis and other racquet-sport courts
  • climbing wall
  • full-court basketball gym
  • indoor running track
  • children’s club
  • Five Star ull-service spa.
  • outdoor walking track
  • outdoor dining facility
Nearby:
  • The George R. Brown Convention Center
  • World class Galleria Mall
  • Houston’s dynamic Uptown District
  • and Memorial Park with its public golf course
  • NRG Footabll Stadium
  • botanical hall
  • and Houston Arboretum.
  • River Oaks Shopping Village
  • NASA Center
  • Galveston Island
  • Energy Cooridor
  • Memorial City Shopping Complex
Dining, Food & Beverage
Onsite Dining: Capacity
Arbor Grill
Al Fresco Dining
35
Center Court
Healthy Lite Fare
0
Manor House
American European Cuisine
85
Olivette Restaurant
Mediterranean Cuisine
90
F&B Averages:
Breakfast Buffet $29
Cont. $27
Lunch Buffet $50
Plated $50
Dinner Buffet $75
Plated $75
Coffee Break $19
2-Hour Open Bar $55
Meeting Space
Largest Meeting Room 6,634 ft²
Indoor Meeting Space 32,000 ft²
Indoor/Outdoor Meeting Space 36,000 ft²
Capacity Chart
Aspen 3,195 45' x 71' 10 160 200 280 350 0 50 60 0
Camelia 1,107 41' x 27' 10 55 70 80 95 25 35 40 0
Cedar 756 27' x 28' 10 32 50 50 75 25 20 25 0
Cottonwood 729 27' x 27' 10 32 45 40 75 25 20 25 0
Elm 1,300 50' x 26' 10 65 85 100 135 30 40 45 0
Forest Ballroom 4,664 106' x 44' 13 250 325 400 600 0 0 0 0
Forest Ballroom Section I 1,760 40' x 44' 13 100 125 160 200 35 40 45 0
Forest Ballroom Section II 1,144 26' x 44' 13 50 75 80 100 25 30 35 0
Forest Ballroom Section III 1,760 40' x 44' 13 100 125 160 100 35 40 45 0
Grande Ballroom 6,634 60' x 107' 17 350 625 600 800 0 0 0 0
Grande Ballroom Section I 3,317 62' x 53.3' 17 175 300 300 400 0 50 60 0
Grande Ballroom Section II 3,317 62' x 53.3' 17 175 300 300 400 0 50 60 0
Juniper 3,680 80' x 46' 10 200 250 320 350 0 50 60 0
Laurel 756 27' x 28' 10 32 50 50 75 25 20 25 0
Linden 621 27' x 23' 10 25 35 40 75 15 15 20 0
Magnolia 729 27' x 27' 10 32 45 50 75 25 20 25 0
Mahogany 648 24' x 27' 10 25 40 40 0 18 18 25 0
Manor House Restaurant N/A N/A 0 0 0 0 150 0 0 0 0
Manor House Restaurant Botanical Room N/A N/A 0 0 0 17 20 0 0 0 0
Manor House Restaurant Gold Room N/A N/A 0 0 0 30 35 0 0 0 0
Manor House Restaurant Main Dining Room N/A N/A 0 0 0 70 100 0 0 0 0
Manor House Restaurant Wine Room N/A N/A 0 0 0 8 8 0 0 0 0
Pecan 1,204 43' x 28' 10 60 80 100 120 30 30 35 0
Sequoia Room 675 27' x 25' 10 30 50 40 45 20 18 25 0
Teak Room 675 27' x 25' 10 30 50 40 75 20 18 25 0
Willow Room 1,080 40' x 27' 10 55 70 80 95 25 30 35 0
Special Offers
The Houstonian Group Meeting Value
Valid From:
2015-05-31 to 2015-09-11
Minimum of 20 on peak night. Sleeping room rate applicable to NEW group bookings for May 31-September 11, 2015 only. Not applicable to groups already confirmed.

Rate: From $199, plus prevailing tax
Call for Reservation: N/A
Contact Email: sales2014@houstonian.com
Hot Dates
StartEndRoomsRates
5/31/15 9/11/15 20-25 rms on peak From $199, plus tax
News
FIVE QUESTIONS WITH JIM MILLS- From head of the kitchen to head of the hotel
Posted May 2, 2008
By MASON LERNER
For the Chronicle

Jim Mills took the tasty route to the top of the Houstonian Hotel, Club and Spa's corporate ladder.

He started as its executive chef in 1995. By 2002, he was the hotel's manager, and three years later, he became its general manager.

Mills talked with Chronicle correspondent Mason Lerner about the changes he has witnessed in the hotel industry over the years, the state of the industry and the challenge of living up to the Houstonian brand.

Q: How common is it for someone to go from the kitchen to the GM position in the hotel industry?

A: It is unusual today, but there was a time, reportedly, in the hotel business where the pathway to the head office led through the kitchen.

My own belief is if you can successfully manage a large commercial kitchen, one that in today's dollars does more than $12 million or $15 million in volume and deals with so many weird deadlines and customer sensibilities, you can probably manage just about anything.

In my case, though, I believe it was the relationships I created here at the Houstonian, the support that I had from the staff and probably the fact that as a chef, I wasn't solely focused on the craft " although I do love the craft.

Many chefs really concentrate on cooking to the exclusion of all else. I really quite enjoy running the business of being a chef for a large commercial kitchen.

Q: How has the industry changed since you got into it?

A: I know that it really becomes a clich these days, but I will tell you that 15 years ago, very few people inside a hotel had computers.

The other thing that has changed, in terms of facilities, is that people expect a higher level of luxury at all levels of our industry than they expected 30 years ago.

I think 30 years ago, if you were at the very top hotels, people had very, very high expectations. But there was a wide range of what you might expect for your lodging dollar.

I think that that range has narrowed significantly over the last 15 years.

Q: Have any of the changes taken you by surprise?

A: Green initiatives, green thought, green design and green technologies, even 10 years ago, weren't something that I would have thought much about.

There just wasn't the awareness. But today there is, and that is driven by need.

That affects a lot of things that we do. It affects the choices that guests make in the marketplace as well as choices that we make in terms of sourcing products or design.

Q: What specific initiatives have you spearheaded to go green?

A: Our program to encourage guests to reuse their guest room linens. This is a fairly common practice today, although we have been pursuing this for more than 10 years.

The second one is to recycle our trash. We have gone the full gamut of that. We separate and recycle a number of items. We work very carefully with our waste vendors to achieve results.

Some things going forward in the very near future for us: We will renovate our guest rooms over the course of this summer. Ten years ago, we probably would have focused most of our efforts on the aesthetics of the room. How does it look, how does it make you feel?

For this project, aesthetics is one of the important features of the room, but the functionality of the room is on equal footing with the aesthetics.

We started with talking about technology and energy management, heightened efficiency lighting and some green initiatives where we don't use anything manufactured with volatile organic compounds.

Q: How do you deal with the challenge of living up to a brand name that has become synonymous with luxury?

A: It's something that you learn to live with. It is a constant and insistent need to move forward and to improve. You have to keep in mind that all of your competitors are doing the same thing.

It's something that our team talks about quite often in formulating both our strategic and our tactical plans in terms of our services and the facility offerings that make up our brand.