Ms. Davis

Katie Davis

Director of Sales & Marketing

Le Meridien Chicago - Oakbrook Center

Katie Davis, Director of Sales + Marketing, joined Le Méridien Chicago – Oakbrook Center in June 2013 in the pre-opening phase, overseeing the hotel through the $25 million transformation, which was unveiled in July 2014.

Throughout her career, Ms. Davis has held multiple senior sales and marketing positions with a proven track record of revenue and business growth, goal achievement, sales operations and effective team leadership. Ms. Davis joined Le Méridien Chicago – Oakbrook Center from Hyatt Hotels, where she was responsible for the financial success of Hyatt Regency O’Hare and Hyatt Rosemont, representing $70 million annually between the two properties, as Director of Sales and Marketing.

Prior to Chicago, Ms. Davis was Director of Sales and Marketing at Hyatt Regency Minneapolis, Director of Sales, Catering and Marketing at Hyatt on Printer’s Row, and Associate Director of Sales at Hyatt Regency McCormick Place. Ms. Davis has been recognized for achievements many times throughout her career, including nominations for Sales Team of the Year at Hyatt Hotels in 2007 and 2008. She was nominated for Director of Sales of the Year at Hyatt Hotels in 2005, and Sales Manager of the Year in 2003. Ms. Davis won the Manager of the Year Award at Hyatt Regency McCormick Place in 2003.

Please visit www.lemeridienoakbrook.com for more information.

Ms. Davis can be contacted at 630-368-9900 or katie.davis@lemeridienoakbrook.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.