Mr. Rudnitsky

Steven Rudnitsky

President & Chief Executive Officer

Miraval Group Denver

Steven Rudnitsky has been associated for more than 36 years with iconic consumer packaged-goods companies, including Johnson & Johnson, PepsiCo, Pillsbury, Kraft Foods and Nabisco as well as leading hospitality companies, including Cendant Corporation, Wyndham Worldwide, Dolce Hotels & Resorts and now, Miraval Group.

As president & chief executive officer of Denver-based Miraval Group, he leads expansion of the company’s luxury resort, spa and wellness portfolio globally. He also oversees ESPA International Ltd., a United Kingdom-based company that focuses on upscale spas and skin-care products. Both are affiliated with KSL Capital Partners LLC.

Prior to Miraval Group, Mr. Rudnitsky was president & chief executive officer of Dolce Hotels & Resorts. From 2008 to 2015, he built the company into a premier branded lifestyle and meetings-focused manager of hotels, resorts and corporate conference centers in the United States, Canada and Europe.

During late 2014 and early 2015, Mr. Rudnitsky initiated, negotiated and consummated Dolce’s sale to Wyndham Worldwide of Parsippany, New Jersey, delivering approximately a two times return to Dolce’s shareholders.

Before joining Dolce, Mr. Rudnitsky served the Hotel Group Wyndham Worldwide’s as president & chief executive officer. Cendant Corporation, predecessor of Wyndham Worldwide, recruited him in 2002 to improve the performance of its 12 hotel brands and expand its portfolio following the 2001 hospitality industry downturn.

Earlier in his career, Mr. Rudnitsky was appointed president of Nabisco Food Service Company in 1999 and subsequently was named president of Kraft Foodservice and executive vice president of Kraft Foods Inc., Glenview, Illinois, following its acquisition of Nabisco.

From 1996 to 1999, Mr. Rudnitsky was vice president and general manager, food service, for Pillsbury Bakery & Food Service in Minneapolis.

From 1984 to 1996, he held positions of increasing responsibility at PepsiCo Inc., based in Purchase, New York.

Mr. Rudnitsky began his career in 1980 with McNeil Consumer Products, a Johnson & Johnson Company, on Long Island, New York.

Mr. Rudnitsky earned a bachelor of business administration degree at Temple University, Philadelphia, in 1980 and a master of business administration degree in marketing at Fairleigh Dickinson University, Teaneck, New Jersey, in 1985.

He received the Stephen W. Brener Lodging Hospitality Silver Plate Award at the 29th Annual New York University Hospitality Industry Investment Conference in 2007.

Please visit http://www.miravalresorts.com for more information.

Mr. Rudnitsky can be contacted at 720-428-6557 or srudnitsky@miravalresorts.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.