Ms. Paston

Melissa Paston

Catering Sales Manager

The Kitano New York

Melissa Paston is catering sales manager for The Kitano New York Hotel’s food and beverage operations and the hotel’s new full-service restaurant and performance venue, JAZZ at KITANO. Paston brings 15 years of hotel catering sales experience to New York’s only Japanese-owned, boutique property with an array of event and meetings capabilities that effortlessly blend gracious Japanese hospitality with one of New York City’s most vibrant locations.

MS. Paston, who began her career at The Kitano, returned to oversee the selling and planning of corporate meetings, social events, weddings and celebrations in the property’s diverse function spaces. A graduate of the University of Pennsylvania, Paston took on her first role as catering sales manager at The Kitano in 1997 as a fitting combination for her interests in marketing, sales, culinary operations and customer service. She has also held positions at the W New York, W New York – The Court and Hilton Times Square.

Ms. Paston can be contacted at 212-885-7017 or mpaston@kitano.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.