Mr. Marino

James Marino

General Manager

The Lexington New York City

James Marino is the General Manager of The Lexington New York City. With more than two decades in luxury hospitality and experience in major metropolitan markets such as New York and Chicago, Marino successfully guided the Manhattan hotel through a multi-million dollar transformation.

Mr. Marino joined The Lexington New York City from the Hyatt Arlington in Arlington, Virginia where he served as general manager for three years. His strong background in finance, sales and marketing drove the successful operation of the 318-room hotel; Mr. Marino exceeded Hyatt Arlington’s annual budgeted revenue goal for two consecutive years while also increasing the overall RevPar (Revenue per Available Room) by more than 20%. Under his guidance, the Hyatt Arlington also improved its standing on the international travel review forum, Trip Advisor – jumping from #31 to #9.

Prior to the Hyatt Arlington, Mr. Marino spent two years with Wyndham Hotels and Resorts. As general manager of the Wyndham Glenview Suites in Glenview, Illinois, he placed an emphasis on delivering above-average guest experiences. Mr. Marino’s efforts helped position the hotel among Wyndham Hotels & Resorts top three properties for overall guest satisfaction. His work also earned him recognition within the industry as a nominee for “Illinois Hotelier of the Year” in 2008.

Mr. Marino’s success at the Wyndham Glenview Suites secured him a position as the task force general manager for the brand. As the lead trouble shooting general manager, he was assigned to improve operating results at the Wyndham Princeton Forrestal Hotel and Conference Center in Princeton, New Jersey and the Wyndham Virginia Crossings Resort in Richmond, Virginia.

Mr. Marino’s highly developed management expertise is rooted in his varied experience throughout the country. In addition to his work with globally recognized brands such as Hyatt and Wyndham, Mr. Marino has also lead operations for hotels within the Hilton, Omni and Kimpton portfolios. His exceptional track record for managing distinctive Four Diamond boutique properties is defined by accomplishments that include consistently leading all Kimpton Hotels in their Chicago region in average daily rates, occupancy, guest comment card scores and employee surveys while acting as general manager of Hotel Monaco in Chicago; and earning the AAA Four Diamond Award for Chicago’s Omni Ambassador East in 2004 and 2005, a first in the hotel’s more than 80 year history. His innovative and creative approaches to management resulted in his hotel, the Hotel Monaco Chicago, to appear on the Travel Channel’s “Great Hotels” with Samantha Brown, with its own dedicated 30-minute segment.

Mr. Marino attended the State University of New York at Stony Brook and continued his education at Cornell University’s School of Hotel Administration where he earned his Masters in Professional Studies.

Mr. Marino can be contacted at 212-755-4400 or jmarino@lexingtonnyc.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.