Park Inn by Radisson, Dubai Motor City Appoints Erika Gudauskaite as New Revenue Manager

United Arab Emirates, Dubai. May 20, 2020

Park Inn by Radisson, Dubai Motor City, the only motor themed hotel in Dubai - has appointed Erika Gudauskaite as its new revenue manager.

Erika started her career with Radisson Hotel Group in 2013 as Front Office Receptionist at Radisson Blu Hotel, Klaipeda, Lithuania and moved to Dubai and Radisson Blu Hotel, Dubai Media City in 2016 June as Assistant reservations manager and was later promoted to Reservations and M&E manager.

She holds a Bachelor's Degree at Klaipeda University, Lithuania in Recreation and Tourism Studies

With over years of global experience, brings with her a vast understanding of the hospitality sector.

In her role as revenue manager of will be looking after the hotels revenue function alongside development and implementation of right rate strategy. She will also help the brand to maintain a trajectory of growth, maximizing overall revenue and identifying new business opportunities.

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.