Mr. Bernier St-Hilaire

Bruno Bernier St-Hilaire

Concierge

Le Centre Sheraton, Montréal

Bruno Bernier St-Hilaire is Concierge, and a Member of Les Clefs d’Or Canada at Le Centre Sheraton, Montréal.

Mr. Bernier St-Hilaire studied Law and Politics at the Université de Montréal in Canada and is completing a Master Certificate in Hospitality Management with the Cornell University School of Hotel Administration.

A Concierge with close to 10 years of experience, Mr. Bernier St-Hilaire started his carreer at the Fairmont Tremblant, in the province of Quebec. Shortly after, he was selected to be part of the Concierge team at Le St-James in Montreal, one of the most prestigious hotel property in Canada, where he has learned his trade.

He has since been a Concierge at Le Centre Sheraton Montréal for the past 4 years, during which he was selected for Starwood’s Associates Development Program (ADP) and assisted several departments, both Front of the House and Back of the House. This combined experience gives Mr. Bernier St-Hilaire a comprehensive knowledge of the importance of inter-departmental work cooperation and the impact it can have on the client experience.

A member of the Canadian chapter of Les Clefs d’Or, Mr. Bernier St-Hilaire is involved in his hotel’s Social Media Comittee, both as a writer for the hotel’s Social Media Presence and as a collaborator within the local group. He was featured in an article in the Montreal Scope Magazine and has most recently contributed to a television show on the Hotel Industry.

Mr. Bernier St-Hilaire can be contacted at 514-878-2000 or bruno.bernier-st-hilaire@starwoodhotels.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.