Editorial Board   Guest Author

Mr. Seigel

Bruce Seigel

General Manager, The Ritz-Carlton, Lake Tahoe

Bruce Seigel joined The Ritz-Carlton, Lake Tahoe with more than three decades of hospitality management experience, including nearly eighteen years with The Ritz-Carlton Hotel Company. A tenured industry sales and marketing veteran, Mr. Seigel is responsible for all aspects of operations at the resort, including financial performance, employee/guest engagement, community relationships, partnerships and talent development.

Prior to joining The Ritz-Carlton, Lake Tahoe, Mr. Seigel served as area director of sales and marketing of The Ritz-Carlton's Caribbean and Mexico region, where he was responsible for leading the sales and marketing cluster strategy for seven luxury Ritz-Carlton Resorts. Prior to his time in the Caribbean, he served as market director of sales and marketing for The Ritz-Carlton Resorts of Naples, two of the most iconic resorts in the brand's portfolio. During his time in this role, he created and executed a number of luxury positioning marketing programs, developed extensive community business relationships and hotel partnerships, created new food and beverage concepts, and exceeded revenue goals. A veteran of luxury hospitality, additional roles that Mr. Seigel has held within the brand include hotel manager of The Ritz-Carlton Golf Resort in Naples, area director of sales and marketing for The Ritz-Carlton Hotels of Georgia, and opening area director of sales and marketing for The Ritz Carlton Hotel and JW Marriott at Grande Lakes Orlando.

Throughout his extensive career, Mr. Seigel has received numerous industry and Ritz-Carlton accolades including Global Sales and Marketing Leader of the Year, Golden Circle Chairman and President Awards, and a Mustang Award for Special Achievement. Mr. Seigel is a graduate of the State University of New York, where he earned a Master's Degree in Public Administration (MPA).

Mr. Seigel is a proud father of two daughters who reside in New York City: Katelyn, a trademark attorney, and Jaclyn, who is attending graduate school focusing on her CPA/MBA.

 


Please visit http://www.ritzcarlton.com for more information.

Mr. Seigel can be contacted at 530-562-3000 or bruce.seigel@ritzcarlton.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.