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 May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.