Claudia Feuß Appointed General Manager for IntercityHotel Frankfurt Hauptbahnhof Süd

Germany, Frankfurt. May 14, 2019

Claudia Feuß has taken up the managerial reins at the IntercityHotel Frankfurt Hauptbahnhof Süd, the largest of more than 40 hotels which operate under the IntercityHotel brand. Her appointment is effective from 26 April 2019. The official handover of responsibility from Anton M. Wüstefeld to Ms. Feuß was celebrated by a donation of €20,000 made to the Rödelheim Children's Early Intervention Centre. Mr. Wüstefeld, who won a "Best Iconic Employee" title at the 2017 Worldwide Hospitality Awards, spent almost 50 years with IntercityHotel GmbH's parent company Steigenberger Hotels AG and left a lasting mark on the group during this period.

"Anton M. Wüstefeld began his hotel career as a page at the Steigenberger Frankfurter Hof," said Joachim Marusczyk, founding Managing Director of IntercityHotel GmbH in his farewell address. "He went on to become one of the most experienced General Managers anywhere in the sector. In his 49 years of professional life, he embraced the very best aspects of our branch on a daily basis. He was passionate about delivering great service and always strove for perfection." Anton M. Wüstefeld will continue to work with Steigenberger Hotels AG on a project consultancy basis.

The new Director of the IntercityHotel Frankfurt Hauptbahnhof Süd is Claudia Feuß, who is able to look back at more than 20 years of experience in the sector following initial training as a hotel specialist. Ms. Feuß's most recent position was as General Manager of the IntercityHotel Hanover, where she took over in 2013. Other postings have included the Kempinski Hotel Atlantic in Hamburg and the Hanover Maritim Airport Hotel.

"The qualities which Claudia Feuß embodies are precisely those which make up a successful General Manager," explained Joachim Marusczyk. "She achieves above-average operational results and leads her staff with considerable emotional intelligence. This is presumably part of her secret recipe. She is also able to overcome difficult circumstances whilst making things look easy and provides an incomparable level of hospitality." In 2018, Claudia Feuß won a "General Manager of the Year" Award from Deutsche Hospitality.

Regional networking is a core brand value of IntercityHotel. Characteristic are central locations as well as the cooperation with local and regional partners. This approach was reflected at the official handover ceremony, where a cheque for €20,000 was presented to Rödelheim Children's Early Intervention Centre. The centre works with families to support infants, toddlers and small children with special needs up until they reach school age.

The IntercityHotel Frankfurt Hauptbahnhof Süd opened on 1 December 2018. Offering 414 guest rooms, it is the largest hotel to operate under the IntercityHotel brand. It also boasts three combinable conference rooms extending over a total area of 190 square metres as well as a restaurant and a bar. Another key feature of the new hotel is the central location it enjoys at Frankfurt's main railway station. The city's Trade Fair Centre and airport can both be reached by suburban railway in a mere matter of minutes. This makes the hotel attractive to leisure and business travellers alike.

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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.