Mr. Toomey

Colin Toomey

Concierge

Shangri-La Hotel, Sydney

Colin Toomey is a 25-year veteran of the Concierge profession. He began his career at the Sheraton Brisbane Hotel in the mid 1980's. A native of Sydney, Australia he returned home during the Australian bi-centenary celebrations of 1988 and started work in the lobby of the historic InterContinental Hotel Sydney.

As the Japanese tourism boom of the early 1990's reached its peak Mr. Toomey opened the 470 room Hotel Nikko in Sydney's leafy Potts Point, assuming his first role as Chief Concierge. A final move back into the city in 1995 to the newly opened ANA Hotel, coincided with Colin's acceptance into the Society of the Golden Keys. Receiving his keys from the then International President of Les Clefs d'Or, the legendary Tony Facciolo, was considered by Mr. Toomey to be a highlight of his early career as a professional Concierge.

In the ensuing 18 years Mr. Toomey has risen through the ranks of Les Clefs d'Or, first in his native Australia and then on the International Board of Directors. When elected President of his National Section in 2002 Mr. Toomey became the youngest person to ever hold this position. He presided over a period of strong growth for the Gold Keys in Australia.

Two years later he was entrusted with the Zone Directors role for Oceania, the smallest of the seven regions that make up the international body of UICH. Having been elected onto the International Executive during the Guangzhou Congress of 2009 Mr. Toomey now holds the position of 1st Vice President Les Clefs d'Or and remains the only representative of that body based in the Southern Hemisphere.

During his time at Shangri-La Hotel Sydney, (which took over management from ANA in 2003), Mr. Toomey has received numerous industry awards recognizing his achievements. A two time winner of the Australian Hotels Association Concierge of the Year Award, Mr. Toomey was also a recent recipient of an equivalent honor bestowed by Hotel Management magazine.

Outside of work Mr. Toomey is an avid golfer and bush-walker. He resides in the coastal Sydney suburb of Little Bay with his wife and three young daughters.

Mr. Toomey can be contacted at 612-9250-6018 or colin.toomey@shangri-la.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.