Mr. Murray

Michael Murray

Director of Technology

Lansdowne Resort

Michael Murray was born and raised in the Downeast area of Maine and by age 11 had developed a passion for writing. After graduating from George Stevens Academy in Blue Hill he moved back to Bangor to take classes for Psychology at the University of Maine.

While working in one of the few VCR repair shops in the area he found he enjoyed working with electronics and frequently ended up working beyond the original scope of the store. Mr. Murray soon began working with the first large-chain video retailer to open in the state and took part in their computer-based inventory control. He also became a key player on the task force to open and manage their first location to heavily feature gaming and PC technology, client interaction, and ways to bring in new products.

After moving to the San Francisco Bay area in 1996, Mr. Murray focused his career exclusively in the Audio Visual field before relocating to the Washington DC area in 1998. Recognizing the need to integrate technology into all aspects of the field, he took whatever steps he could with new PC’s as they became available to utilize them for back-office operations as well as front of house guest services.

Having been with Lansdowne Resort now for over 12 years in both the Audio Visual and IT fields Mr. Murray has become familiar with the tendency of technology to shift in both slow, subtle ways as well as dramatic, rapid fashion. In his current position as the Event Technology Manager, Mr. Murray is responsible for both the AV and IT aspects of guests at the Resort. He has been honored by Lansdowne as Manager of the quarter, Employee of the Year, “Best of the Best,” and is an active member of the Resort’s Green Team.

Mr. Murray can be contacted at 703-729-8400 or mmurray@benchmarkmanagement.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.