Appointments & Promotions

Sirata Beach Resort Names Chris Klocke as General Manager, Dennis Tassler as Executive Chef and Terry Lund as Director of F&B

ST. PETE BEACH, FL. July 27, 2017 – Sirata Beach Resort, a family friendly hotel destination located directly on the Gulf of Mexico’s crystal clear waters, has announced the appointment of Chris Klocke as General Manager, Dennis Tassler as Executive Chef and Terry Lund as Director of Food & Beverage.

With over a decade in the hospitality industry, Klocke is a master of his craft and has worked his way through all operations of a hotel on the East Coast and Midwest regions of the U.S. Chris’ role primarily involves staff and operations management, guest service quality management and ensuring the beach resort and family-friendly guest experience that Sirata has become known for.

A native of Minnesota, Food & Beverage Director Terry Lund specializes in developing and executing restaurant concepts as well as financial and operational management. Lund will lead all food and beverage operations on property including banquets, in-room dining and Sirata’s on-property restaurants.

“Both of our new management appointments will make great assets to our team and will continue positioning Sirata as one of St. Pete Beach’s finest casual resorts, providing a memorable beach destination vacation experience for our guests,” said Cricket Wagner, Director of Sales and Marketing at Sirata Beach Resort.

In his new Executive Chef role, Dennis Tassler will pioneer all dining experiences at the resort. Chef Tassler has had vast experiences all across the U.S. and the Caribbean, giving him over two decades of culinary experience at various Hyatt Regency locations and high profile events. As Executive Chef, Tassler will be responsible for the creation and execution of new menus and will oversee all culinary endeavors at all three Sirata Beach Resort restaurants: Compass Grill, Rum Runners, and the famous Harry’s Beach Bar.

A self-made culinarian, Chef Tassler started experimenting in the kitchen while attending high school. After graduation, he got his feet wet in Boulder, Colorado, where he helped open Zolo Grille restaurant, which was voted Best New Restaurant by various trade publications.

“We are thrilled to announce Dennis Tassler as the Executive Chef at Sirata Beach Resort,” added Wagner. “Chef Tassler’s leadership ability, creativity and culinary skill will help take our menu and dining experience to new heights, making it an unforgettable meal for each and every guest.”

About Sirata Beach Resort

Sirata Beach Resort is a family friendly hotel in St. Petersburg, Florida located on 13 acres of lush tropical landscape. Sitting directly on the crystal clear waters of the Gulf of Mexico and the pristine sugary white sand of St. Pete Beach, Sirata Beach Resort provides comfortable rooms and suites equipped with an array of luxury amenities. Guests can enjoy one of three beachfront pools, two whirlpools, or dine in beachfront style at one of three great dining options available onsite: Compass Grille; Rum Runners Bar & Grille; or Harry’s Beach Bar, a local institution that features live music acts nightly. Sirata Beach Resort’s 30,000 square feet of functional space provides the perfect backdrop for a stunning wedding, an exciting social event, or a seamless business gathering. An experienced catering team and event planning staff take care of all the details. All this and more within a verdant tropical beachfront setting, where you can hear the gentle surf and enjoy stunning sunsets. Sirata Beach Resort is one of St. Pete Beach’s finest casual resorts. For more information, please visit http://www.sirata.com/ or call 855.262.2715.

Contact:
Bertha Diaz
berthad@cam-pr.com
305-444-4033

Coming Up In The September Online Hotel Business Review




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Feature Focus
Hotel Group Meetings: Blue Skies Ahead
After a decade of sacrifice and struggle, it seems that hotels and meeting planners have every reason to be optimistic about the group meeting business going forward. By every industry benchmark and measure, 2017 is shaping up to be a record year, which means more meetings in more locations for more attendees. And though no one in the industry is complaining about this rosy outlook, the strong demand is increasing competition among meeting planners across the board – for the most desirable locations, for the best hotels, for the most creative experiences, for the most talented chefs, and for the best technology available. Because of this robust demand, hotels are in the driver’s seat and they are flexing their collective muscles. Even though over 100,000 new rooms were added last year, hotel rates are expected to rise by a minimum of 4.0%, and they are also charging fees on amenities that were often gratis in the past. In addition, hotels are offering shorter lead times on booking commitments, forcing planners to sign contracts earlier than in past years. Planners are having to work more quickly and to commit farther in advance to secure key properties. Planners are also having to meet increased attendee expectations. They no longer are content with a trade show and a few dinners; they want an experience. Planners need to find ways to create a meaningful experience to ensure that attendees walk away with an impactful memory. This kind of experiential learning can generate a deeper emotional connection, which can ultimately result in increased brand recognition, client retention, and incremental sales. The September Hotel Business Review will examine issues relevant to group business and will report on what some hotels are doing to promote this sector of their operations.