Ms. Zimmerman

Angel Zimmerman

Co-Founder & Chief Operating Officer

Sajan

Angel Zimmerman is co-founder and chief operating officer of Sajan, a leading global language services provider known for its top-ranked proprietary translation management system. She and her partner Shannon Zimmerman co-founded the company in 1997, and today it is a top-ranking vendor in a space of approximately 25,000 worldwide.

In her day-to-day position as COO, Ms. Zimmerman oversees the Global Language Services team, a role to which she brings a solution-oriented approach and commitment to delivering value to each client. She has scaled the operations group to meet the rapid growth demands of the business with a special focus on a range of industries. In particular, these teams have seen tremendous growth in the marketing translation and localization needs within the dynamic travel and hospitality industry.

Ms. Zimmerman has led initiatives to attain ISO 9001 and ISO 13485 certification in addition to Six Sigma methods to ensure more measurable and quantifiable solutions for her company’s clients. With more than fifteen years of experience in the localization industry, Ms. Zimmerman heads up a production group that achieves some of the highest operating performance levels in the industry.

Under Ms. Zimmerman’s co-leadership, Sajan has built a worldwide reputation for excellence in localizing fast-changing content for airlines, car rental companies, cruise lines, web-based hotel reservation companies and others. She sets an example for the rest of the company with her keen appreciation for the real-time nature of the hospitality industry’s content localization needs. This includes time-sensitive global content such as websites, marketing materials, customer communications and loyalty programs, booking and reservation databases, backend fulfillment, revenue management, internal employee communications and signage.

Ms. Zimmerman’s ability to blend first-class customer service and innovative technology—and expertly deploy them—has played a significant part in helping Sajan realize rapid and sustained growth. She finds great satisfaction in helping global companies expand their brand presence and see their messaging resonate with markets around the world.

Ms. Zimmerman can be contacted at 715-426-9505 or azimmerman@sajan.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.