Mr. Suglia

Jesse Suglia

Director of Sales & Marketing

Sheraton New York Times Square Hotel

Jesse Suglia is Director of Sales & Marketing at the Sheraton New York Times Square, Sheraton’s flagship hotel. An experienced leader with more than 15 years working in the domestic and international group, business travel and leisure hotel travel segments, Mr. Suglia has held hotel sales positions in major cities including New York, Boston, Chicago and San Francisco.

Prior to joining Starwood Hotels & Resorts, Mr. Suglia worked for Omni Hotels & Resorts, Kempinski Hotels and The Global Hotel Alliance and where he was Director, Travel Industry & International Sales and leading the New York Global Sales Center. Mr. Suglia’s prior roles with Omni Hotels & Resorts included Area Director of Sales & Marketing, Senior Director, Global Sales and Director, Global Business Travel Sales.

Mr. Suglia earned a B.A. in Hotel Management from the Isenberg School of Management at the University of Massachusetts at Amherst and completed the Institute of Business Travel Management, Global Leadership Program at The Wharton School, University of Pennsylvania.

Mr. Suglia can be contacted at 212-841-6577 or jesse.suglia@sheraton.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.