Mr. Seigel

Bruce Seigel

Director of Sales & Marketing

The Ritz-Carlton Resorts, Naples

Bruce Seigel the Director of Marketing for The Ritz-Carlton Resorts of Naples Florida, started his hospitality managerial/leadership career over thirty years ago as a sales manager at the Pines Resort Hotel, in the Catskill Mountains in New York State. He became the General Manager in 1992. In 1996, he became the Director of Sales and Marketing for the Radisson Plaza Hotel Syracuse attached to the Onondaga Convention Center.

He joined The Ritz-Carlton Hotel Company in St. Louis, Missouri in 1999, as Director of Sales and Marketing/Catering and Conference Services. In October of 2005, Mr. Seigel became The Director of Marketing for The Ritz-Carlton Resorts of Naples, leading the sales and marketing efforts for both The Ritz-Carlton, Naples and The Ritz-Carlton Golf Resort, Naples.

Mr. Seigel is a national “certified” speaker for The Ritz-Carlton Learning Institute, a division of the Ritz-Carlton Hotel Company that focuses on presenting The Malcolm Baldridge National Quality Award “legendary service” program to companies throughout the world.

He is also a certified instructor for The Ritz-Carlton Sales School, an internal sales program, teaching sales professionals in the company throughout the world, the class entitled Sales Service and Skills Foundations. He also teaches a new four-hour course on “The Ritz-Carlton Customer and the Sales Organization.” Additionally, in 2013-2014 Bruce served as an adjunct professor at Florida Gulf Coast University teaching hospitality sales and marketing.

Mr. Seigel is a member of several leading industry organizations including a twenty-year member of HSMAI, MPI, The New York Society of Association Executives in New York, The Luxury Marketing Council and Sales and Marketing Executives International (SME).

Mr. Seigel holds a master’s degree in Public Administration from the State University of New York.

Mr. Seigel can be contacted at 239-598-3300 or bruce.seigel@ritzcarlton.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.