Business & Finance

Heather Steenge-Hart of The St. Regis Aspen Resort Named Marriott International's

ASPEN, CO. July 5, 2017 – The St. Regis Aspen Resort is proud to announce Heather Steenge-Hart has received the prestigious award of “General Manager of the Year” by Marriott International, Inc. for the Americas, covering the Eastern Region, Western Region, Caribbean, Latin America, and Canada.

Prior to being appointed the General Manager of The St. Regis Aspen Resort in 2012, Steenge-Hart served as General Manager of W Hotels of Chicago. Her wealth of knowledge, hospitality experience, and management approach has had significant impact on distinguishing The St. Regis Aspen Resort as one of the leading luxury destination hotels in the world.

“Heather has implemented an innovative staffing approach that prepared for a record-breaking season and ultimately grew employee engagement scores by two points,” said Chris Gabaldon, Area Vice President of Luxury Brands of Western America and Canada.

Steenge-Hart was recognized above more than 175 full-service General Managers from Marriott’s portfolio having demonstrated exemplary leadership, served as a proven ambassador of the brand, and delivered outstanding business results.

“A 200-room resort can feel like 1,000 rooms during the height of the season. The seasonality [of The St. Regis Aspen Resort] presents additional challenges - from needing to double the staff two weeks before the busiest weeks of the year to managing the most affluent guests with the highest expectations from around the world. With a focus on associates, the guests and profitability, this hotel has set new records and opened new doors for us in an iconic resort town.” said Gabaldon.

About The St. Regis Aspen Resort

The St. Regis Aspen Resort has been recognized by Condé Nast Traveler and Travel + Leisure as a leading destination resort and has been named a Platinum Choice Award Winner by Smart Meetings magazine. With elegant décor, unrivaled luxury and the trademark bespoke service for which The St. Regis group of hotels is known, guests enjoy an unparalleled experience at this quintessential mountain retreat. Resort amenities include The Portal @ TQD, Shadow Mountain Lounge, Chefs Club, Remède Spa, complimentary Lexus courtesy vehicles, an outdoor heated pool, fitness center, world class resort concierge services and 25,000 square feet of meeting space. For reservations or more information, call 1.888.454.9005 or 970.920.3300, or visit the website at www.stregisaspen.com and social channels @stregisaspen.

Contact:
Shazeen Shah
shazeen@wagstaffworldwide.com
970.429.4182

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.