Editorial Board   Guest Author

Mr. Huldi

Roger Huldi

General Manager, W San Francisco

A seasoned hospitality operations leader, Roger Huldi has more than 20 years of leadership experience with Starwood Hotels and Resorts Worldwide - and great passion for the W brand. He served as Director of Operations at W San Francisco for three years before becoming the General Manager of W Silicon Valley in 2007.

Prior to his tenure with W Hotels Worldwide, Mr. Huldi excelled in several key roles at Starwood properties in California, Colorado, Hawaii and Switzerland, including Director of Food & Beverage at the Westin Maui Resort & Spa in Lahaina in 2004 and at the Sheraton San Diego Hotel and Marina, where he joined in 2001 after serving as Director of Outlets at the Westin Maui Kaanapali and as Food and Beverage Manager at the Hilton Waikoloa Village.

Mr. Huldi began his career with Starwood in 1991, working in the Food & Beverage department at the Sheraton Mirage Resort in Port Douglas, Australia. His dedication to the Starwood brand extends to the Sheraton Denver, where he served as Task Force General Manager before returning to San Francisco to assume his new role.

Since Mr. Huldi's appointment in February 2013 as General Manager of the 401-room W San Francisco, the hotel has evolved in service and style, introducing new amenities, event programming and a Gold Fever guest room renovation, and becoming a leader in sustainability within the hospitality industry. The property was named the first LEED-EB Platinum certified building in North America, the highest ranking by the U.S. Green Building Council (USGBC) and the world's most widely used and recognized green building rating system.

Under Mr. Huldi's leadership, the acclaimed San Francisco hotel has also earned the BizBash Event Style Award for Best Hotel Space for Meetings and Events (2015); Travel Weekly Gold Magellan Award Winner for Fitness Room Design (2016); American Hotel & Lodging Association (AH&LA) 'Property of the Year' Large Property (2016); Sutter Health Healthiest Employers Award (2016); Conde Nast Traveler's Top Hotels in San Francisco: Readers' Choice Awards (2017 and 2018); and Forbes Travel Guide 2019 Star Award. The 2020 Forbes Travel Guide Recommended award recently signified W San Francisco as one of the best properties in the world.

Mr. Huldi attended Hotelfachschule Business and Hotel Management Schule in Lucerne, Switzerland and holds a Bachelor's Degree from Bond University in Queensland, Australia.

Please visit http://www.marriott.com/hotels/travel/sfowh-w-san-francisco/ for more information.

Linkedin Profile: https://www.linkedin.com/in/roger-huldi-3a67bb8/

Mr. Huldi can be contacted at +1 415-777-5300 or roger.huldi@whotels.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.