Editorial Board   

Mr. Bendaña

Fred Bendaña

Executive Director of Client Services & Marketing Development, Maritz Motivation Solutions

Fred Bendaña is Executive Director of Client Services and Market Development for Maritz Motivation Solutions, the unit of Maritz that designs and manages employee recognition, loyalty rewards, and sales/channel incentives for leading companies. In this role, Mr. Bendaña leads a team which identifies, defines and develops relevant solutions for clients in the hospitality and retail markets. Through close client collaboration, Mr. Bendaña and his team gain a better understanding of each unique client situation, developing effective loyalty and motivation strategies that increase sales, engage customers and improve overall workforce performance. Mr. Bendaña is also part of the Maritz Institute, a network of thought leaders that serves as a bridge between the latest human sciences research and better business practices. Mr. Bendaña has more than 10 years of experience supporting clients with customer marketing and employee engagement endeavors. He joined Maritz in 2005 as an account manager and was named a Maritz MASTER and Account Executive of the Year in 2010. Prior to Maritz, Mr. Bendaña worked at Solutia and Monsanto, specializing in product management and market development. Mr. Bendaña earned his undergraduate degree in international business and marketing from Saint Louis University and an M.B.A. from Washington University in St. Louis - Olin Business School. He serves on the marketing committee for the board of directors' at the Magic House, a Children's Museum in St. Louis, and is active in the American Marketing Association.

Mr. Bendaña can be contacted at 636-827-1633 or fred.bendana@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.