Editorial Board   

Mr. Gurule

Julian Gurule

Associate Attorney, Milbank, Tweed, Hadley & McCloy LLP

Julian Gurule is an associate attorney in the Los Angeles office of Milbank, Tweed, Hadley & McCloy LLP and is a member of the firm's Financial Restructuring Group. Mr. Gurule's practice includes the representation of debtors, secured and unsecured lenders, administrative agents, creditor groups and other interested parties in restructuring situations. His engagements range across a variety of industries, including hotels, casinos, restaurants, media and newspapers, entertainment, real estate development, and manufacturing. Mr. Gurule's representative matters in the hospitality area include serving as debtor's counsel in the chapter 11 cases of Station Casinos, a hotel and casino business based in Southern Nevada, the Silver Legacy Hotel & Casino, Real Mex Restaurants, the owner of casual Mexican restaurant chains, including Chevy's, El Torito, and Acapulco, and the Claim Jumper restaurant chain. Mr. Gurule earned his J.D. from UCLA School of Law, and received his B.A., cum laude, from the University of Washington. He was named a Southern California Rising Star for Bankruptcy & Creditor/Debtor Rights by Super Lawyers Magazine. Mr. Gurule has written extensively, and is a member of the American Bankruptcy Institute and the Financial Lawyers Conference.

Mr. Gurule can be contacted at 213-892-4686 or jgurule@milbank.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.