Appointments & Promotions

sbe Names John Sinclair General Manager of The Redbury New York

NEW YORK, NY. March 28, 2017 - sbe, the leading lifestyle hospitality company that develops, manages and operates award-winning hospitality venues globally, today announced that John Sinclair has joined as General Manager of The Redbury New York. Located on 29 East 29th Street, in the heart of Manhattan's burgeoning NoMad neighborhood, the hotel is just a short distance from the city's best shopping, restaurants, nightclubs and attractions, including the Empire State Building, Madison Square Park and the Theatre District.

"We welcome John to the sbe team to oversee The Redbury New York, which we launched in September 2016," stated Jorge Giannattasio, Chief Operating Officer at sbe. "His expertise in both running hotels and understanding back-end processes will be valuable as we continue to establish The Redbury into a premier destination in Manhattan."

"I am delighted to be joining sbe to manage The Redbury in the popular NoMad district," stated Sinclair. "I look forward to working with the team to further develop the bohemian, contemporary hotel."

Prior to his current role, Sinclair served as General Manager of Hotel Mela Times Square. He previously had leadership roles at Highgate Hotel and Amsterdam Hospitality. He also worked in a variety of property-based and corporate roles at Starwood, after a house operations position at W Hotels of New York. Sinclair holds a Bachelor's Degree in Hospitality and Tourism Management from Humber College in Ontario, Canada.

The Redbury New York features 265 guest rooms, 7,000 square feet of indoor and outdoor meeting, event and private dining space, as well as Marta, the popular on-site Roman-inspired pizzeria from Danny Meyer's Union Square Hospitality Group and Bar Marta, the cozy hotel bar and lounge.

The Redbury brand launched in 2010 with its first location in Los Angeles, as a new hospitality category for sbe, led by visionary Founder and CEO Sam Nazarian. Developed by its Creative Director Matthew Rolston, its inspired design, with influences from the 1960's era of pop music and bohemian counter-culture, includes handpicked hospitality amenities and a soulful, engaging environment that is sophisticated, yet comfortable and inviting.

About sbe

Established in 2002 by Founder and CEO Sam Nazarian, sbe is a privately-held, leading lifestyle hospitality company that develops, manages and operates award-winning hotels, residences, restaurants and nightclubs. Through exclusive partnerships with cultural visionaries, sbe is devoted to creating extraordinary experiences throughout its proprietary brands with a commitment to authenticity, sophistication, mastery and innovation. Following the acquisition of Morgans Hotel Group, the pioneer of boutique lifestyle hotels, sbe has an unparalleled global portfolio featuring 23 world-class lifestyle hotel properties in 9 attractive gateway markets and more than 136 global world-renowned hotel, entertainment and food & beverage outlets. The company is uniquely positioned to offer a complete lifestyle experience - from nightlife, food & beverage and entertainment to hotels and residences, and through its innovative customer loyalty and rewards program, The Code, as well as its award-winning international real estate development subsidiary, Dakota Development - all of which solidify sbe as the preeminent leader across hospitality. sbe will continue its expansion with 13 hotel properties opening in the next two years (some with residences), including the SLS Park Avenue, SLS Seattle, Mondrian Doha and Mondrian Dubai. The company's established and upcoming hotel brands include SLS Hotel & Residences, Delano, Mondrian, Redbury, Hyde Hotel & Residences, Clift, Hudson, Morgans, Royalton, Sanderson and St Martins Lane. In addition, sbe has the following international acclaimed restaurants and lounges: Katsuya, Cleo, The Bazaar by José Andrés, Fi'lia by Michael Schwartz, Umami Burger, Hyde Lounge and Skybar. More information about sbe can be obtained at sbe.com or by downloading the sbe App.

Contact:
Kati Bergou
kbergou@rubensteinpr.com
212 805 3014

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.