Editorial Board   

Mr. Kremp

Paul R. Kremp

General Manager, Rochester Plaza Hotel & Conference Center

A 35-year hotel veteran, Paul Kremp started his career in the hospitality industry in high school working summers at Walt Disney World. He worked in various hourly and management positions until 1981. After college Mr. Kremp went on to serve in management positions for Hospitality Management Corporation in Dallas, TX, Radisson Hotels Worldwide in Minneapolis, MN, Danela Hotels in Philadelphia PA, Hudson Hotels Corporation in Rochester, NY, GF Hotels in Philadelphia, PA, and Summit Hospitality, Inc. in Rochester, NY. While at Radisson Mr. Kremp worked at several hotels throughout the United States, including as General Manager of the Radisson Hotel Harbour View Hotel in San Diego, CA. Mr. Kremp has worked in both hotel management, franchise and owner operator capacity throughout his career at brands including Radisson, Ramada, Marriott, Red Roof Inn, Microtel, Crowne Plaza, Holiday Inn, Hampton Inn, and for independent hotels. He is currently General Manager of the Rochester Plaza Hotel & Conference Center, one of the largest hotels in downtown Rochester, New York. The hotel, which is owned by Summit Hospitality, Inc of New York, has 362 rooms and suites, several restaurants and extensive meeting services and banquet space.

Mr. Kremp can be contacted at 585-324-0032 or pkremp@rochesterplaza.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.