Mr. Ryan

Todd Ryan

Director of Sales & Marketing

Sheraton Phoenix Downtown Hotel

As director of sales and marketing for Sheraton Phoenix Downtown Hotel, the premier convention hotel in Arizona, Todd Ryan has an overall responsibility for overseeing the sales strategies, advertising plans, client development and marketing initiatives for the hotel.

With Mr. Ryan's strong vision and professional leadership, he has helped shape and refine Sheraton Phoenix Downtown Hotel’s concept into an unparalleled and flourishing urban convention hotel. In 2011, the hotel was named Sheraton Hotel of the Year within its parent company’s North American division. And in 2010, he was named Sales Leader of the Quarter - West Region for Starwood Hotels and Resorts Worldwide, Inc.

Mr. Ryan joined Sheraton Phoenix Downtown Hotel in May 2007 as the director of sales for the hotel’s new build opening team, and was even honored with the New Build and Acquisition Sales Team of the Year.

Prior to Mr. Ryan’s experience with the Sheraton brand, he held the director of sales and marketing position at The Westin Riverwalk, and prior to that he was named director of sales and marketing for the Hilton Monterey in Monterey, California. He has more than 15 years of experience in the hotel industry, working with such brands as Hyatt and Hilton before joining Starwood Hotels and Resorts Worldwide.

Mr. Ryan began his hospitality career in Portland, Oregon with Red Lion Hotels, having worked his way through college as a front desk agent, guest services agent, food server, bartender, and restaurant supervisor. Upon graduation, he was promoted to a sales position as the executive conference manager. Doubletree later acquired Red Lion which resulted in additional promotions and relocations for Todd to Vancouver, Washington and later to Seattle, Washington.

In Seattle, Mr. Ryan accepted a position with Hyatt Hotels in San Diego at the Hyatt Regency La Jolla. After a successful 18 months in San Diego, he was promoted to senior sales manager at the Hyatt Regency San Francisco and earned a distinguished “Sales Manager of The Year” nomination along with his Masters Degree in Business Administration before assuming a role as the director of sales and marketing for the Hilton Monterrey.

Throughout these several moves, Mr. Ryan has had the opportunity to work the Corporate, Individual Business Travel, Government, Association, and SMERFE markets. He has been a member of PCMA, RCMA, SGMP, and MPI where he briefly served on the San Diego Chapter’s Board.

Mr. Ryan can be contacted at 602-262-2500 or todd.ryan@sheraton.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.