The Sheraton Fort Worth Downtown hotel in Texas, US, is set to complete its $45m renovation by the end of 2023.
Construction work on the property’s transformation project commenced in the fourth quarter of last year and has been carried out in phases.
Meanwhile, the hotel has announced forming a five-member senior executive team to steer the property's vision and enhance guest experience post the hotel’s transformation.
Sheraton Fort Worth Downtown general manager Damien O’Connor said: “We’ve been able to accommodate guests and their many needs, while also moving forward on building what is, in many ways, a brand-new hotel.
“We want to ensure the best possible experience for our guests and be their first choice in Fort Worth.”
The transformation project includes a revamped entrance, new guest rooms and suites, a new restaurant and work-space studios for small meetings.
The renovated hotel will feature 403 rooms including 37 suites. Its Trinity Suite on the top floor will feature a spacious parlour and two bedrooms with king-sized beds.
Its renovated guestrooms will have platform beds, adjustable worktables, 55-inch televisions and more.
This twin-tower hotel will introduce a restaurant-bar, called West+Stone, which will offer breakfast to late-night dinners.
Furthermore, an all-day menu and an array of beverages for in-hotel dining or takeaway will be available from &More by Sheraton.
The second-floor conference space, upon completion, will have an updated ballroom suitable for small to large events.
Managed by Aimbridge Hospitality, the property is situated across the street from the Fort Worth Convention Centre, Water Gardens and the new addition to Texas A&M University Law School.
It is also a short distance from over 70 restaurants and a range of entertainment venues in downtown Fort Worth.
Guests at the hotel can also visit the nearby Fort Worth Zoo, Texas Christian University and The Stockyards.
Sheraton Hotels, a Marriott International global brand, has 450 hotels in over 70 countries across six continents.
