Mr. Robinette

Del Robinette

Vice President Sales & Marketing

Hospitality Management Corporation

Del Robinette is Vice President of Sales & Marketing for Hospitality Management Corporation (HMC). Founded in 1971, HMC is a privately owned independent management company and one of the oldest and most well established in the lodging industry. His main responsibilities include supervision of the sales and marketing revenue generation goals of the company, talent development, marketing and promotional opportunities, brand relationships and ownership expectations across HMC’s portfolio.

Throughout his career, he has spent a majority of his focus in the sales discipline, from grass roots and pre-opening experience to revitalization and sales efforts in distressed hotel environments. Under Mr. Robinette’s leadership his teams have won several awards including Sales Team of the Year for the Crowne Plaza brand in 2008 and in 2010, and Del was recognized as Crowne Plaza Hotels and Resorts, Director of Sales and Marketing of the Year in 2011.

Mr. Robinette’s extensive experience in the hospitality industry has led to developing the best possible mutli-layered sales approaches to ensure there is comprehensive coverage of all facets of sales and revenue generation. He is also expert in leveraging brand tools and understanding brand metrics, focusing on key and target account penetration and repositioning post-brand migration and renovation.

Some additional key areas of focus in his role are driving positive RevPar and market share results across the entire HMC portfolio. Training and developing sales leaders in the field are also a top priority along with implementing and executing strategic sales plans to enhance profitability for each of the hotels. Lastly, Mr. Robinette oversees setting strategic direction for the various properties through annual budgeting processes and creating reliable and result-focused annual marketing plans.

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

Mr. Robinette can be contacted at 972-934-2040 or drobinette@hospitalitymgt.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.