Mr. Chao

Daniel Chao

General Manager

Novotel Nanjing East and Novotel Nanjing Central

Daniel Chao is the General Manager of Novotel Nanjing East and Novotel Nanjing Central. The Novotel Nanjing Central is located in the center of downtown Nanjing and caters for business and leisure travelers, while the Novotel Nanjing East is perfect for business travelers and has large versatile facilities for conferences and events. He is responsible for aspects of daily operations, sales and marketing and strategic planning. Prior to moving to Nanjing he was General Manager of hotels in Beijing, China and Africa.

Mr. Chao's 24 year hospitality industry career began as a university student working part-time in restaurants. This evolved into restaurant management and eventually to hotel management. Daniel has always been fascinated by the duality of hotel management- with its creative, artistic side combined with its rigorous financial aspects – “It’s great to be able to develop concepts and services then see how those creations generate real measurable results”.

Working primarily internationally Mr. Chao has exercised his profession in the Middle East, Africa, Asia, Europe and South America which has given him great insights into what aspects of the industry are truly universal and what aspects need to be significantly tailored to fit local teams and consumers.

Mr. Chao holds a bachelor’s degree in humanities and an MBA from ESSEC University, Paris, France. Daniel is married and has two sons. In his free time he is a voracious reader of anything on topics ranging from management, to mathematics, popular science, history and fiction.

Mr. Chao can be contacted at +86 138 5158 0660 or danielchao@outlook.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.