Mr. van Roij

Stan van Roij

Managing Director

Easy (Ez) Revenue Management Solutions Ltd

Stan Van Roij is a highly motivated and versatile executive who boasts a 20+ career spent entirely within the hospitality industry – over fifteen of which were in managerial roles. This strategic business planner, accomplished spokesman and problem solver is a results-oriented, self-confident leader and communicator with great financial acumen and a global perspective.

A Dutch native and speaker of four languages, Mr. Van Roij’s education includes a Hotel & Catering Management degree with emphasis on Business Management. He has also completed various leadership and personal development programs, affording him great facilitation and training skills.

Mr. Van Roij initially worked in a variety of roles within the Dutch hospitality industry in order to broaden his experience and apply his knowledge in practical settings, however the large part of his career was spent working his way up the managerial ranks for three major, global hotel chains. Such a solid and proven background has allowed him continued focus on the hospitality industry – for which he has always had real passion.

At Marriott Hotels International, where Mr. Van Roij remained for ten years, an initial role in the Purchase Department led to Area Director of Revenue Management, responsible for strategic and operational support to 40 branded hotels in Germany, Austria and Switzerland.

Realizing his obvious talent for the discipline and his proven ability to lead globally dispersed teams effectively, he went on to become VP of Revenue Development for Radisson SAS Hotels & Resorts, where he was responsible for the short- and long-term pricing, segmentation and accounts strategies for 150 hotels across Europe.

From 2004 to 2011, Mr. Van Roij held Director-level positions at NH Hoteles, managing group hotels first in the Netherlands and Belgium; then in Benelux, UK, France and Africa; finally taking on the role of Corporate Director of Revenue Management, based at NH headquarters in Madrid, where he was in charge of the total revenue strategy for NH Hoteles worldwide.

In 2011, Mr. Van Roij took a bold but confident step away from the operator side of the industry and into the realm of the hotel technology vendor. He is now Managing Director of EasyRMS, an Infor company, provider of SaaS Revenue & Yield Management software and consulting services. As an operator, he gained many years’ experience of EzRMS™ - the Revenue Management System provided by EasyRMS. This in-depth knowledge of a leading product in its field, along with his inspiring dedication to the hotel industry, will allow him to drive this growing company towards further, global success.

Mr. van Roij can be contacted at +44 (0) 20 7495 0773 or svanroij@easyrms.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.