Editorial Board   

Ms. Bromberg

Becky Bromberg

Vice President, Assistant General Counsel, Maritz Holdings

Becky Bromberg, vice president and associate general counsel for Maritz LLC, serves as the primary counselor for Maritz Travel Company. Ms. Bromberg strives to produce understandable contracts that abide by the rule world but also have a real world perspective. Over the past eight years, she's helped Maritz teams to navigate contracts while presenting risk management and contract process trainings. Currently, Ms. Bromberg focuses on contract standardization and streamlining the client contracting documentation process throughout the lifecycle of a client's relationship with Maritz. On a day-to-day basis, she helps develop and negotiate individual client and third party client supplier master agreements, supplier template agreements and individual independent contractor agreements. Additionally, she helps with mergers and/or acquisitions and building and negotiating supplier agreements and air charter contracts. Ms. Bromberg graduated from University of Missouri-Columbia with a Bachelor of Science in Business with an emphasis in Finance, and earned her Juris Doctorate from University of Missouri-Columbia Law School. She's currently a member of the Academy of Hospitality Industry Attorneys, Big Brothers Big Sisters of Eastern Missouri, and the Association of Corporate Counsel.

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

Ms. Bromberg can be contacted at +1 636-827-4154 or becky.bromberg@maritz.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.