Mr. Dombey

Olivier Dombey

Chief Information Officer

HotelTravel.com

Olivier Dombey has over 20-years of professional experience gained in the travel, hospitality and tourism, online marketing, distribution technology, and consulting field.

He is currently Chief Information Officer at HotelTravel.com, a leading online travel agency, responsible for the company’s worldwide business development strategy and execution, connectivity partners, supply channels and hotel partners acquisition and account management, revenue management and margin optimization, market strategies, intelligence and competitive analysis, website content strategy and management in 8 languages, online and offline marketing, brand, advertising, promotions, sponsorship and partnerships, affiliate program, loyalty program, social media, website optimization, testing, creative content, visitor motivations and behavioural patterns, traffic flow and funnel management, and finally managing the company’s MIS and corporate KPI reporting.

Previously, Mr. Dombey was an appointed Board Advisor at Derbysoft, a leading Chinese technology company serving the hospitality distribution industry, which mission is to create a worldwide online hotel global distribution network (GDN).

Prior to that, Mr. Dombey was Regional Vice President Asia Pacific for Pegasus Solutions and Utell Hotels and Resorts. During his tenure he had full responsibility and financial accountability for sales and account management of Pegasus full suite of products and services in the Asia Pacific region, including CRS, distribution, hotel representation, marketing, and financial services. He led all commercial activities for the region with teams in Singapore, Tokyo, Sydney and China. His achievements won him the Pegasus 2005/2006 ‘Victor Ludorum’ Award for exemplary achievements. Concurrently, Mr. Dombey held a Board position on the Global Board of HEDNA (Hotel Electronic Distribution Association) and also chaired the HEDNA ASPAC Committee as the industry representative and the voice for Asia Pacific, he was very much involved in enabling industry best practices and standards.

Preceding that, Mr. Dombey was Managing Director of Ou Yang Business Consulting China, a sister company of Partners in Marketing UK, a travel and hospitality distribution technology business consultancy, which is co-founded in 1995 and with offices both in Beijing and London.

Mr. Dombey also worked as Director of Marketing for the Seychelles Tourism Board, overseeing brand building, and worldwide B2C marketing and promotions. He also worked at Galileo International, where he started his career as business analyst and moving to business development positions.

For 3 consecutive years, Mr. Dombey was also the elected Chairman of the Chartered Institute of Marketing Travel Industry Group (CIMtIG), the UK’s largest cross-sector travel industry association. He is also the author of numerous industry articles and research papers, he is a regular speaker and moderator at conferences, seminars and training courses, and he is listed in the 2000 edition of International Who’s Who of Professionals.

Mr. Dombey holds a B.A. (Hons) in Business Administration from London Middlesex University and a B.A. Business Administration from the renowned French Ecole Supérieure de Commerce Reims. He also holds the prestigious Diploma CIM of the Chartered Institute of Marketing, and he is an official Chartered Marketer recognized by the British Crown.

Finally, Mr. Dombey speaks fluent English, French, Spanish and Mandarin.

Mr. Dombey can be contacted at +66 (0)76-282808 or olivier@hoteltravel.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.