Appointments & Promotions

Two Roads Hospitality Appoints Sherri Gilligan as Chief Marketing Officer

DENVER, CO. July 12, 2017 – International lifestyle company Two Roads Hospitality, comprised of Joie de Vivre Hotels, Thompson Hotels, Destination Hotels, tommie and Alila Hotels & Resorts, has appointed Sherri Gilligan as Chief Marketing Officer. Gilligan brings to the company an array of expertise in the hospitality industry and beyond with a proven track record in driving strategic marketing efforts and customer loyalty initiatives and enhancing and redefining brands. In her new role, Gilligan will focus on Two Roads Hospitality’s global brand architecture and customer relationship management, as well as oversee global marketing strategy, branding, e-commerce, public relations and social media for the company’s unrivaled collection of individual hotels, resorts and vacation residences.

“Sherri’s widespread industry knowledge and experience managing dynamic, consumer-driven marketing campaigns makes her the ideal candidate to oversee our marketing division,” states Jamie Sabatier, Chief Executive Officer at Two Roads Hospitality. “Poised to position our marketing team for continued success with her passion and effective leadership skills, we are thrilled to welcome Sherri to Two Roads Hospitality.”

Previously, Gilligan redefined credit card marketing for Capital One, where she oversaw acquisition, strategy, retention and partnerships as Senior Vice President. Prior to joining Capital One, Gilligan held the role of Senior Vice President of Marketing & Advertising at MGM Resorts International, where she drove marketing strategy and developed the ground-breaking customer loyalty initiative M Life. In this role, Gilligan worked on brands such as Bellagio, ARIA, Mandalay Bay, and MGM Grand, leading teams in areas including partnerships, internet marketing, program development, advertising, media & promotions, digital design, and more.

Gilligan formerly spent more than 18 years at Sprint Nextel Corporation, where she held several key management positions in marketing, including Vice President of Marketing Strategy and Operations. Before joining Sprint Nextel, she worked for General Electric and is a graduate of GE’s Financial Management Program.

Gilligan earned her bachelor’s degree in finance from the University of Nebraska and her master’s degree in business administration from the University of Missouri - Kansas City. She will be based out of Two Roads Hospitality’s headquarters in Denver, Colorado.

About Two Roads Hospitality

Created in September 2016, Two Roads Hospitality is an international lifestyle company encompassing an unrivaled collection of distinctive properties, passionate people, and remarkable experiences around the globe. The company is named for the newly-merged Commune and Destination Hotels, bringing together over 40 years of combined expertise exclusively dedicated to the boutique and lifestyle space. Comprised of Joie de Vivre Hotels, Thompson Hotels, Destination Hotels, tommie and Alila Hotels & Resorts, the company is the leading operator of independent hotels with more than 95 properties in eight countries and growing, also boasting an extensive roster of award-winning restaurants and bars, stunning vacation residences, world-class golf courses, and indigenous spa and wellness offerings. For more information on Two Roads Hospitality, visit www.TwoRoadsHotels.com, follow us on Twitter @TwoRoadsHotels, or like us on Facebook.

Contact:
Amanda Schinder
212 202 6506

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.