Editorial Board   Guest Author

Ms. Romero

Rosa Romero

Director of Sales & Marketing, The Ritz-Carlton, Washington, D.C.

Rosa Romero has been the Director of Sales and Marketing at The Ritz-Carlton, Washington, D.C. since December 2019. She joined The Ritz-Carlton, Washington, D.C. after working The St. Regis Atlanta as Director of Sales and Marketing since 2016.

Prior to joining The St. Regis, Ms. Romero worked in her native Spain with Starwood Hotels for more than 15 years. Born and raised in Spain, she has worked in Dublin, London, Madrid, Basque Country, Atlanta and now, Washington D.C.

Ms. Romero began her career in operations at the five-star Westin Palace Madrid for five years. In 2005, she became the global account manager in the Starwood Sales office for the Iberia Region (Spain and Portugal). In 2011, she was promoted to Director of Sales and Marketing at the Hotel Marques de Riscal, a Luxury Collection Hotel.

Ms. Romero was recently awarded the 2015 President's Award EAME by Starwood in recognition of her leadership and integrity and for closing a record-breaking year in occupancy and revenue per available room at the Hotel Marques de Riscal.

Ms. Romero holds a master's degree in English Philology from the University of Alicante and a diploma in Marketing and Strategic Planning for Hotels from the University Francisco de Vitoria and is fluent in both English and Spanish.

At The Ritz-Carlton, Washington, D.C., Ms. Romero is passionate about working with an iconic brand that resonates across so many generations. Celebrating her 19th year of being in the hospitality industry, she is proud to join The Ritz-Carlton brand in such an exciting era for the luxury hotel.

Please visit http://www.ritzcarlton.com/en/hotels/washington-dc/dc for more information.

Ms. Romero can be contacted at +1 202-835-0500 or Rosa.Romero@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.