Appointments & Promotions

John Walsh Joins The National Conference Center and West Belmont Place as Food & Beverage Director

Brings extensive experience and expertise to The National's culinary team

LEESBURG, VA. September 9, 2015 - Geoff Lawson, vice president and general manager of The National and West Belmont Place, announced today the hiring of John Walsh as Food & Beverage Director.

Walsh brings more than 30 years of experience that includes being part of the Jack Welch Training Center's team and working directly with the well-known Jack Welch, chairman and CEO of General Electric as well as Sam Palmisano from IBM Palisades Learning Center. Walsh also developed and oversaw the Gastro Bar inside New York's first Tryp Hotel by Wyndham. He directed and developed the food and beverage program at The New York Helmsley and he served as complex director of food and beverage for the Wyndham Hotel Group in New York City.

"We are delighted to have John as part of our culinary team," stated Lawson. "John brings additional expertise and will work well with our talented Executive Chef Chris Ferrier." The National and West Belmont Place have recently expanded the property's culinary programs to include a chef's table, a wine program, as well as a robust farm-to-table program (not easy to do at a site that oftentimes serves more than a thousand meals a day.)

Both Walsh and Ferrier are graduates of the Culinary Institute of America. Walsh also graduated from the College of Mount Saint Vincent. In addition to his passion for food and beverage, he enjoys golf, racquetball and martial arts. He lives in Rockland County, New York.

About The National Conference Center

Located in Northern Virginia 12 miles from Dulles International Airport and 35 miles from Washington, D.C., The National Conference Center is one of the largest and most comprehensive conference centers in the nation. With 917 guest rooms and over 250,000 square feet of meeting and group function space, including the West Belmont Place catering complex with its 16,500 square foot ballroom, The National has become the nation's headquarters for productive meetings and West Belmont Place the hub for Loudoun County and surrounding area social functions. West Belmont Place was named 2013 Best Venue by the International Special Events Society. The National Conference Center is also on the GSA schedule. The National is owned by NCC PS Enterprises LLC, a venture between PCCP, LLC and Stoneleigh Capital, LLC., which retained LaKota Hotels & Resorts to oversee all aspects of the day-to-day operations. For information call 800-640-2684 or visit www.conferencecenter.com.

Contact:
Vicki Bendure
Vicki@bendurepr.com
540-687-3360

Coming Up In The April Online Hotel Business Review




Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining Ė all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. Itís leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. Itís the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.