Mr. Goldberg

Leon Goldberg

Complex Director of Sales and Marketing

Sheraton New York Times Square and New York Marriott Marquis

Leon Goldberg was promoted to Complex Director of Sales and Marketing for both the Sheraton New York Times Square Hotel and the New York Marriott Marquis in April 2017. Mr. Goldberg brings more than 25 years of hotel industry experience to the Sheraton New York Times Square, the third-largest hotel in New York City. He has been the Director of Sales and Marketing at the New York Marriott Marquis for 10 years.

In his new role, Mr. Goldberg will develop, implement and lead sales and marketing strategy for both the New York Marriott Marquis and the Sheraton New York Times Square hotels.

Mr. Goldberg’s extensive hospitality career started on the west coast as the Sales Manager at the Westin St. Francis Hotel in San Francisco, before becoming the Director of Convention Sales at the Los Angeles Convention & Visitors Bureau. He then moved to the east coast to the Waldorf Astoria hotel, where he started out on the sales team and later was promoted to Director of Sales for Groups and Conventions. His experience also includes serving as Director of Sales & Marketing for the (former) Rihga Royal, a JW Marriott Hotel and luxury all-suite property in New York City, as well as Director of Sales & Marketing at the San Francisco Marriott.

During his 25-year career in hospitality, Mr. Goldberg has received accolades including Sales and Marketing Leader of the Year for Marriott International, Sales Team of the Year, Presidents Circle Awardee (multiple times) and HSMAI New York Chapter Hotel Marketer of the Year (2013).

Mr. Goldberg received a Bachelor of Science degree in Hotel, Restaurant & Travel Management from the University of Massachusetts in Amherst, Massachusetts. He attended the School of Business at McGill University in Montréal, Canada, and the Hotelconsult, in Brig, Switzerland. Mr. Goldberg was born in South Africa and speaks Dutch, Spanish and French. He lives in Westchester County with his wife and two daughters.

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

Mr. Goldberg can be contacted at 212-581-1000 or leon.goldberg@marriott.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.