Ms. Parisi

Dawn Parisi

Area Director of Sales & Marketing

Starwood Caribbean Hotels & Resorts

Dawn Parisi, with 18 years of hospitality sales and marketing experience under her belt, leads the Starwood Caribbean Hotels & Resorts team as the cluster’s area director of sales and marketing and director of sales and marketing for The Westin St. John Resort & Villas.

Before joining Starwood Caribbean Hotels & Resorts, Ms. Parisi held positions at major brands from Hilton Hotels to Intercontinental Hotels Group in several key markets including the Caribbean, New York City, Philadelphia, Baltimore, Orlando, Cincinnati and West Palm Beach. Previously at Starwood, Ms. Parisi served as the director of sales and marketing for new builds and transitions as well as complex director of sales at the W Hotels of New York City.

As area director of sales and marketing, Ms. Parisi oversees six properties: The Westin St. John Resort & Villas; The Westin Resort & Casino, Aruba; W Retreat & Spa, Vieques Island; Sheraton Nassau Beach Resort & Casino; Sheraton Puerto Rico Hotel & Casino and The St. Regis Bahia Beach Resort, Puerto Rico. Among her duties, Ms. Parisi is primarily responsible for revenue and yield strategies along with directing and managing all catering and banquet sales activities.

Within The Westin St. John Resort & Villas, Ms. Parisi develops sales initiatives, builds and maintains deep-rooted customer relationships, realizes strategies to meet and exceed guests’ needs in leisure and group sales functions, and achieves the property’s sales objectives.

Ms. Parisi can be contacted at 866-716-8108 or dawn.parisi@starwoodhotels.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.