Appointments & Promotions

Cycas Hospitality Appoints Key Members to Executive Team for Residence Inn Hotels Launching in London

AMSTERDAM, NL. May 11, 2017 - Cycas Hospitality, London’s second largest operator of serviced apartment/apart-hotels, has appointed three new members of its team as it prepares for the launch of four more extended-stay hotels in the capital.

Mark Gillings joins as Regional Area Manager, Esther Fodor as Sales Manager and Martin Doshev as Hotel Manager for Residence Inn – London Bridge.

The trio will be part of the opening team for Starwood Capital Group’s portfolio, which includes; Residence Inn – London Bridge and Residence Inn London – Kensington as well as two further Cycas managed serviced apartment properties in Bermondsey and Tower Bridge.

John Wagner, Founding Partner of Cycas Hospitality says: “We are thrilled to have Mark, Esther and Martin on board at this pivotal moment for Cycas. Not only will they will be flying the flag for our new London properties but they will also be championing the rest of the Cycas award-winning extended-stay portfolio.”

Mark Gillings, Regional Area Manager for Cycas Hospitality said: “I am so excited to be a part of the opening team for an industry-leading extended-stay brand and what will be the first Residence Inn for Marriott to launch in the capital. South East London is a fascinating and attractive option for the inquisitive business traveller. I look forward to working alongside the team to help manage this milestone project for Cycas and help reach out further to the international relocation and business travel market.”

With over 20 years’ experience in international hospitality, Mark is an accomplished hotel management professional with strong business acumen and leadership skills. Prior to joining Cycas, Mark was Vice President, Hotels and Leisure at SFC Group, one of the largest hospitality operators in the UAE.

Supporting Mark, Esther Fodor brings with her a strong passion for the serviced apartment sector. Her most recent position was as Account Manager at The Ascott Limited, where she was responsible for managing global sales and accounts.

Martin Doshev joins from Go Native where he was Operations Manager, assisting in the smooth running and operating of service apartments in London Bridge.

Cycas Hospitality manages Starwood Capital Group’s four extended-stay apart-hotels in London which include Marriott’s first extended-stay properties in the capital; Residence Inn London – London Bridge and Residence Inn London – Kensington.

The company also manages two further properties in Bermondsey and Tower Bridge.

All four properties are owned by a controlled affiliate of Starwood Capital Group and will be operated under a franchise agreement with Cycas Hospitality.

The portfolio is currently undergoing a comprehensive refurbishment due to be completed before end of 2017.

About Cycas Hospitality

Cycas Hospitality is a hotel management company specialising in extended-stay hotels in the UK and Europe. It combines real world, first-hand experience of hotel management with expertise in real estate investment and development. Cycas Hospitality manages Staybridge Suites hotels in, Liverpool, Newcastle, London - Vauxhall, London - Stratford City as well as the Holiday Inn in Stratford City London. Cycas Hospitality also manages Starwood Capital Group’s four extended-stay apart-hotels in London which include Marriott’s first extended-stay properties in the capital; Residence Inn London – London Bridge and Residence Inn London – Kensington. The company also manages two further properties in Bermondsey and Tower Bridge making Cycas the second largest operator of serviced apartment/apart-hotels in London.nbTwo new dual branded projects, comprising four hotels, are under construction. These include a Crowne Plaza/Staybridge Suites in Manchester and a Moxy/Residence Inn in Amsterdam.nAt Heathrow Cycas also manages the Hyatt Place London Heathrow Airport. Several other projects are currently under development. www.cycashospitality.com

Contact:
Lisa Ronchetti
lisa@adhocpr.com
07903 869 669

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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.