Ms. Martin Yack

Deirdre Martin Yack

Director of Sales and Marketing

Hotel 50 Bowery

Deirdre Martin Yack, director of sales and marketing for Manhattan’s Hotel 50 Bowery, draws on more than two decades of experience in upscale New York City hotels to launch the city’s first Joie de Vivre property. Ms. Yack and her team coordinate direct sales and marketing efforts to position the boutique luxury hotel as an adventurous Chinatown destination honoring its historical location. She also develops programs that connect to the city’s culture, including an on-site exhibit curated by the Museum of Chinese in America.

Throughout her career, Ms. Yack’s commitment to the individual experience remains essential to her success, in both leading a team and pleasing hotel guests. “I take great pride in mentoring those on my team, and watching them grow in the industry,” she says. Though she typically focuses on big-picture concepts, Ms. Yack’s overarching goal is an exceptional guest experience. “While it’s easy to get wrapped up in the numbers, I always remember that there’s a guest involved, and their comfort and satisfaction is our priority,” she says.

A lifelong New Yorker, Ms. Yack grew up on Long Island and attended Johnson and Wales University. While her experience working in a local restaurant as a teenager inspired her education, Ms. Yack focused on the hotel industry and kicked off her career with a position as reservation sales coordinator for Le Parker Meridien. Within a year, she earned a promotion to sales manager, and spent the next five years developing feeder markets for the AAA Four Diamond property. During this time, Ms. Yack also committed three years to the United States Air Force Reserves as a senior airman, undergoing basic training and committing one weekend a month to the organization. The experience solidified Ms. Yack’s value of respect, teamwork, and an effective chain of command, tenets that continue to guide her as a hospitality professional.

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

Ms. Martin Yack can be contacted at 212-508-8000 or 50bowerysales@jdvhotels.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.