Blue Diamond Resorts Names Jürgen Stütz as Senior Vice President, Sales, Marketing & Distribution

USA, Tallahassee, Florida. May 13, 2020

Blue Diamond Resorts, the Caribbean's fastest-growing resort management group, welcomes Jürgen Stütz as Senior Vice President, Sales, Marketing & Distribution. With more than 29 years of focus in the luxury hospitality industry, combined with a robust sales and marketing background, Stütz is positioned to generate maximum revenue for Blue Diamond Resorts by growing digital sales, implementing distribution from Latin America and streamlining all sales, revenue and marketing efforts across Blue Diamond's vast portfolio.

"Jürgen's consistent and effective leadership demonstrates his ability to drive meaningful growth in sales, occupancy and distribution, all key to leading our organization through the next phase of growth," said Jordi Pelfort, President of Hotels and Resorts at Sunwing Travel Group. "His robust experience coupled with his deep knowledge of the global hospitality space is well-aligned with Blue Diamond's strong momentum."

Stütz began his career as Director of Sales & Marketing at Hotel Melia Bavaro and Hotel Paradisus Punta Cana in the Dominican Republic. Since then, he has held numerous executive sales and marketing positions at renowned hospitality companies around the world, such as Sol Melia, Linder Hotels & Resorts, LTI-International Hotels and Melia Hotels International. Most recently, Stütz was the Chief Commercial Officer at Decameron Hotels & Resorts where he oversaw a team of 730 members across 34 hotels and resorts in nine countries and generated more than $480 million in annual revenue.

Media Contact:

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in August 2020...

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.