Appointments & Promotions

Mövenpick Hotels & Resorts Focuses on Growth with the Appointment of Chief Development Officer

Andrew Langdon to drive growth and expansion in key markets across Asia, the Middle East, Africa and Europe

DUBAI, U.A.E. May 9, 2017 – In a move that underlines Mövenpick Hotels & Resorts’ commitment to global expansion and brand proliferation, Mövenpick Hotels & Resorts has announced the appointment of Andrew Langdon as Chief Development Officer.

The role is a new position created by the Swiss hospitality management company as part of its continuing efforts to grow and solidify the brand’s position as a leading international hotel operator.

Andrew takes on the challenge having led the company in Asia over the past two years in the position of Senior Vice President Asia where he oversaw a period of aggressive expansion with nine operating hotels and 20 more in the pipeline. Prior to joining Mövenpick Hotels & Resorts he was Executive Vice President at Jones Lang LaSalle (JLL) Hotels and Hospitality Group in Asia.

Asia remains a key expansion market for the Swiss hospitality group and Andrew’s focus will continue to be on the region while driving growth opportunities in the Middle East, Africa and Europe in order to meet the company’s global vision of operating more than 100 properties by 2020.

“We are well under way to exceeding our 2020 target with 36 properties planned or under construction to add to the 83 hotels we currently operate, furthermore we are well on the way to reaching our objective of signing upto an additional 20 more hotels and resorts in 2017 alone.” said Mr. Langdon. “Asia will continue to be central to our growth strategy with recent milestones accomplished with the opening of Bali, Indonesia, Colombo, Sri Lanka and Bangkok, Thailand, already this year, with a further five hotels to open in the Philippines, China and three more in Thailand in 2017.”

Other milestones this year have been the signing of properties in new countries for us such as in the Maldives, Sylhet, Bangladesh, two in Muscat, Oman, and a project in Addis Ababa, Ethiopia – plus in new cities such as Lahore, Pakistan, for Mövenpick’s third hotel in the country and Turaif in Saudi Arabia where the company currently operates 11 hotels with five more in the pipeline.

Olivier Chavy, President and CEO, Mövenpick Hotels & Resorts added, “ With the creation of this new role, we now have a dedicated professional who is tasked with the very specific objective to drive growth and develop the Mövenpick brand in key targeted destinations.”

“All the regional development teams will report to Andrew to ensure a structured and unified approach. With the right assets and partners in multiple locations we are extremely confident we can meet our goals while setting new standards for hospitality globally,” he said.

Mövenpick Hotels & Resorts currrently operates 83 hotels representing 20,695 rooms, with 36 projects, representing 9,626 rooms in the pipeline for completion. This is will be an increase of 53% in terms of rooms by 2020.

About Mövenpick Hotels & Resorts:

Mövenpick Hotels & Resorts, an international upscale hotel management company with over 16,000 staff members, is represented in 24 countries with 83 hotels, resorts and Nile cruisers currently in operation. Around 20 properties are planned or under construction, including those in Chiang Mai (Thailand), Al Khobar (Kingdom of Saudi Arabia) and Nairobi (Kenya). Focusing on expanding within its core markets of Europe, Africa, the Middle East and Asia, Mövenpick Hotels & Resorts specialises in business and conference hotels, as well as holiday resorts, all reflecting a sense of place and respect for their local communities. Of Swiss heritage and with headquarters in central Switzerland (Baar), Mövenpick Hotels & Resorts is passionate about delivering premium service and culinary enjoyment – all with a personal touch. Committed to supporting sustainable environments, Mövenpick Hotels & Resorts has become the most Green Globe-certified hotel company in the world. The hotel company is owned by Mövenpick Holding (66.7%) and the Kingdom Group (33.3%). For more information, please visit www.movenpick.com.

For further information or high-resolution photography, please contact:

Sarah Fernandez
Director of Marketing Communications Asia
Mövenpick Hotels & Resorts
E-mail: Sarah.fernandez@movenpick.com
Tel: +66 2 653 2300
www.movenpick.com

Laura Perez Diaz
Mövenpick Hotels & Resorts
Shatha Tower Floor 39, Office 3903 | Dubai Media City, United Arab Emirates
E-mail: laura.perez@movenpick.com
Tel: +971 4 365 4712
www.movenpick.com

Coming Up In The August Online Hotel Business Review




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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.