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Benchmark Names El Hassan Erroudani Director of Operations for Villas of Grand Cypress, A Gemstone Collection Resort

HOUSTON, TX. March 13, 2017 - The Woodlands - BENCHMARK®, a global hospitality company, has named El Hassan Erroudani director of operations for Villas of Grand Cypress, a Gemstone Collection resort located in Orlando, Florida. Mark Cox, Benchmark's general manager for Villas of Grand Cypress, made the announcement.

"I am extremely honored to welcome Hassan to the Villas," said Mr. Cox. "He will oversee the resort's food & beverage, rooms, security and transportation departments. Hassan comes to us with extensive experience in a variety of leadership positions within Benchmark. He is keenly aware of the company's signature 'Be the Difference' service culture and actively strives to incorporate it into all that he does."

Hassan Erroudani was previously general manager for Benchmark at Deloitte University in Toronto, Canada. Prior to this he served as director of food & beverage for Benchmark at Deloitte University in Westlake, Texas, near Dallas. He held the same position at The Heldrich, a Benchmark hotel located in New Brunswick, New Jersey.

A native of Morocco, Mr. Erroudani earned his Bachelor of Science degree in International Relations from Mohammed V. University. He and his family are relocating to Orlando.

About Villas of Grand Cypress

A hidden oasis tucked away in Orlando's Lake Buena Vista neighborhood (adjacent to Walt Disney World®), Villas of Grand Cypress presents a Forbes Four Star, AAA Four Diamond experience unique to the area. Tree lined roads weave through this 1,500-acre retreat that offers 146 elegantly appointed guest suites and villas framing 45 holes of Jack Nicklaus Signature-designed golf. Following a recent $17 million renovation, accommodations at Villas of Grand Cypress range from oversized suites to 2,800 square-foot four-bedroom villas, complete with full kitchens, living and dining areas, fireplaces, and extended patios for lounging and grilling. A strong emphasis on luxury service culture adds to a comprehensive roster of amenities that rival that of a large-scale resort: golf enthusiasts can perfect their swing with state-of-the-art learning technologies at the Grand Cypress Academy of Golf while non-golfers explore an abundance of other offerings, including on-site dining, in-room spa services, a swimming pool, bicycle rentals, fitness center, fishing, and access to the Grand Cypress Racquet Club, jogging and walking trails, and watersports on Lake Windsong. www.grandcypress.com

About Gemstone Collection

The Gemstone Collection includes distinctive hand-picked properties in spectacular and popular U.S. destinations coast to coast. Each upscale resort and hotel destination provides highly-personalized service and luxury reflective of the charm and unique character of the destination, while in keeping with the collection’s shared mission and passion for excellence. A distinguished portfolio of BENCHMARK®, a global hospitality company, which has been a leading US-based hospitality management company for nearly 40 years, the Gemstone Collection is the preferred choice of guests who yearn for inspiring and transformative experiences, customization over conformity, stimulation over predictability, and adventure over routine. www.gemstonehotelcollection.com To become a fan on Facebook, visit www.facebook.com/GemstoneHotelCollection, or follow us on Twitter at www.twitter.com/GemstoneHotels, on Instagram at www.instagram.com/gemstonehotels, and on Pinterest at https://www.pinterest.com/benchmarkhotels/gemstone-hotels

Contact:
Ken Ellens
KenEllens@aol.com
201-758-2864

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.