Manchester Grand Hyatt San Diego Announces New Hotel Manager and Director of Sales and Marketing

USA, San Diego, California. May 26, 2020

Nationally recognized Southern California hotel, Manchester Grand Hyatt San Diego, has announced the promotion of two team members. John Yeadon has been promoted from Director of Sales and Marketing to Hotel Manager, and prior Director of Group Sales, Michaelene Sullivan will assume the role of Director of Sales and Marketing. Both Yeadon and Sullivan bring leadership expertise to their roles at one of Hyatt Hotels & Resorts highest performing hotels.

With over 20 years of experience in hospitality management and 14+ years with Hyatt, Yeadon brings a wealth of knowledge to his new position where he will oversee Manchester Grand Hyatt San Diego's day-to-day operations with a focus on customer service, operational excellence and colleague engagement. During his 4 years with the property, Yeadon previously oversaw the Sales & Marketing team which experienced record breaking revenue and growth under his tutelage. Most recently, he was recognized for his innovative leadership style by San Diego Business Journal as one of 2019's Next Top Business Leaders Under 40.

As Area Vice President and General Manager Daniel Kuperschmid shares, "John Yeadon plays an integral role in the success of not only Manchester Grand Hyatt San Diego but to Hyatt and the City of San Diego as a whole. He truly encompasses what a leader should be, how they should lead, and what successful leadership looks like."

Following Yeadon's promotion to Hotel Manager, Michaelene Sullivan has been promoted to Director of Sales and Marketing. Sullivan has been with Hyatt for 15 years, 10 of those years spent here at Grand Hyatt San Diego, shifting from her former role as Director of Group Sales. Sullivan is the Chair of the San Diego Women@Hyatt chapter, a group dedicated to growing female leadership within Hyatt, and has spearheaded a two-day Hyatt Leadership Forum, discussing the cultivation of female leaders within the cooperation. As a result of her pioneering work, Sullivan was a finalist for San Diego Magazine's Women of the Year Awards. Sullivan was also named an Elite Performer 2018, an award given to the top 1% of sales team members globally and exceeded 100%+ of established goals each year. In her new position, she will oversee marketing initiatives and manage the sales department.

"We are thrilled to have two of the industry's most successful, seasoned operations and sales leaders contributing to the continued success of Manchester Grand Hyatt San Diego," says Kuperschmid, "Bringing more than 30 years of combined Hyatt experience, I have no doubt that Yeadon and Sullivan will continue to exceed expectations in their new roles."

Grand Hyatt San Diego is ideally situated on San Diego Bay, near the San Diego Convention Center and the city's popular Gaslamp Quarter. The hotel offers a spectacular waterfront resort-like setting, complete with shopping, dining, and entertainment venues that can be found in the heart of downtown.

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.

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.