Mr. Nadel

Scott Nadel

Chief Operating Officer

DMC Hotels/Dhillon Management

Scott Nadel has served as Chief Operating Officer of DMC Hotels/Dhillon Management. He has functioned as Director since 2007. Mr. Nadel is a 20 year hotel industry veteran with in-depth experience with branded hotel affiliations, independent resorts, as well as, Food & Beverage Operations. As a second generation hotelier, Mr. Nadel combines old world values with progressive business strategies.

As COO of the company, Mr. Nadel was responsible for the oversight of twenty branded hotel operations, the companyís strategic objectives, asset capitalization and partnership relations.

During his tenure as COO, he has implemented vision for development strategies, policies and procedures. Mr. Nadel has maximized the corporationís revenues, and administered the implementation of marketing plans, sales strategies, budget and forecasts at the corporate, regional and business levels. Key responsibilities included achievement of revenue and profitability goals, staff development and quality assurance of overall product and service quality.

Mr. Nadel has a progressive career spanning more than 20 years with several other hotel groups. He has opened hotels as Regional Director of Operations with LaQuinta Inn & Suites. He also served as General Manager in several brands such as Hampton Inns, Park Inn & Suites by Carlson, Villa Royale, Country Inn & Suites, Residence Inn by Marriott and the Sun Ridge Resort.

Mr. Nadel can be contacted at 601-299-3722 or nadelscott@gmail.com

Coming Up In The April Online Hotel Business Review




Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining Ė all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. Itís leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. Itís the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.