Ms. Zoba

Holly Zoba

Senior VP of Sales - Hospitality

Signature Worldwide

As Signature Worldwide’s senior vice president of sales, Holly Zoba is responsible for leading the sales efforts in the hospitality industry. Ms. Zoba joined Signature in this role in January 2010 with more than 20 years of sales and marketing management experience.

Ms. Zoba is an accomplished leader known for maintaining strong customer relationships, sourcing new business and determining best-fit solutions for clients. She also has in-depth experience in training, developing and coaching talent.

Prior to her role as senior vice president, Ms. Zoba was the director of business development in the central United States for Milestone Internet Marketing. Before that, she worked with Signature for three years where she was consistently the top seller in the hospitality division and held the position of national sales director. Ms. Zoba has also worked as a hotel general manager, corporate director of sales and marketing, and director of business development for her own website design company.

Ms. Zoba holds a bachelor’s degree from Catholic University and is an allied board member of the Ohio Hotel & Lodging Association. She also has received executive education and sales training from the University of Virginia, Darden School.

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

Ms. Zoba can be contacted at 614-766-5101 or hollyzoba@signatureworldwide.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.