Mr. Mullen

Sean Mullen

Chief Sales & Marketing Officer

Noble House Hotels & Resorts

Sean Mullen, chief sales and marketing officer at Noble House Hotels & Resorts, offers a results-driven approach to marketing through 20 years of hospitality industry experience, ranging from sales and catering to marketing and management. His success in branding, positioning, consumer marketing, revenue growth and advertising effectiveness contribute to the growth and development of business and support corporate strategic initiatives.

Appointed to the newly-created title of chief sales and marketing officer at Noble House in September 2011, Mr. Mullen oversees a nationwide sales team of more than 45 employees, working to provide targeted, strategic sales support and direction in all market segments. He also oversees strategic direction and implementation in sales, marketing, catering, conference services, reservations sales and national sales.

Previously, Mr. Mullen acted as the Noble House Hotels & Resorts corporate director of sales and marketing from 2003 – 2007.

Mr. Mullen began his career with Noble House in 2002 at LaPlaya Beach & Golf Resort in Naples, Fla., as the director of sales and marketing. In this role he developed strong marketing campaigns, repositioned the brand and completed a $54 million transformation.

As a seasoned hotel industry executive, with experience in commercial luxury properties and international real estate, Mr. Mullen has incredible expertise in management takeovers, ownership changes, repositioning under performing assets, and expansion and development for high-profile companies such as Ritz-Carlton Hotels, Mandarin Oriental Hotel Group, Jack Nicklaus Golf Companies, Fairmont Hotels, Auberge Hotels and Capella Hotels. In addition, he is knowledgable in the opening of real estate developments, from hotels and resorts to clubs and golf courses.

Mr. Mullen attended Lafayette College in Eason, Penn., and graduated with a bachelor of arts degree in economics/business with a minor in anthropology and sociology. He grew up in New Jersey and currently resides in Seattle, Wash., with his wife and four daughters.

Mullen has won multiple industry and corporate awards including:

• The Departures Magazine Luxury Marketing Achievement Award 2005 • HSMAI Adrian Awards - Gold, Silver and Bronze 2005 • Nominated as International Hotel and Restaurant Association and HOTELS “Young Hotelier & Restaurateur of the World Award” 1999

Mr. Mullen can be contacted at 425-827-8737 or smullen@noblehousehotels.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.