Appointments & Promotions

The Capitol Hotel Tokyu Appoints New General Manager, Takahiro Sueyoshi

TOKYO, JP. April 27, 2017 - As of April 1, 2017, The Capitol Hotel Tokyu appointed Takahiro Sueyoshi as its general manager.

Sueyoshi joined Tokyu Corporation in 1985, and after his involvement with culture school and sports club projects, completed the summer school of a marketing course at the Cornell University School of Hotel Administration.

In 1997, he was involved with the opening of the Pan Pacific Hotel Yokohama, and after working in marketing and personnel, and as director of the general affairs department of the hotel, he was appointed Vice President of Mauna Lani Resort on the island of Hawai'i. On his return to Japan, he was appointed the general manager of Tokyu hotels across Japan, and in 2015, was appointed the executive director and marketing director of the Tokyu Hotels Co., Ltd. Upon his inauguration as general manager of The Capitol Hotel Tokyu, Sueyoshi said: "I would like to strive to create hotels that remain in the memories of our customers by taking advantage of my 20 years of experience in hotels."

Even in his personal life, he loves traveling, dining out and visiting hotels, and seeks to find "new inspirations and essences of hospitality" through them.

In the past several years, he has been giving lectures on the allure of the hospitality business and career development at universities throughout Japan, including the University of Tokyo and Hokkaido University, with a wish to nurture human resources for the hotel industry.

About The Capitol Hotel Tokyu

Whilst the hotel prides itself on its superb location with direct access from the Kokkai Gijido-mae and Tameike-Sanno subway stations, its calm ambience lets one forget the hustle and bustle of the city as it is surrounded by the lush greenery of Hie Shrine. The hotel contains 13 guest suites, 251 guest rooms, a variety of restaurants and bars, and a pastry boutique. It is the only hotel in the world which delivers "ease" from daily life to guests from across the globe, with a refined Japanese-style discipline.

Contact:
Seiko Nagai (Ms.), Misa Kawabe (Ms.)
Marketing
capitol-h.mk@tokyuhotels.co.jp
+81-3-3503-0109

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.