David Gibbons Named GM of The Lenox, Boston

. October 14, 2008

BOSTON, MA, October 2, 2006. David Gibbons has been appointed General Manager of The Lenox, a 212 room 4-diamond hotel in the heart of Boston's historic Back Bay. Built in 1900 by legendary hotelier Lucias Boomer, The Lenox is the flagship property of The Saunders Hotel Group (SHG). David joins The Lenox at a time when SHG is putting the final touches on a top to bottom $15 Million capital improvement program at the property, including guest rooms, public spaces, and restaurants.

"With his global perspective and experience in luxury hotels, we are pleased to have David leading the hotel into its second century," said Jeffrey Saunders, President of SHG. "David has a respect for the hotel's past and the experience to keep it moving successfully into the future.

With twenty-five years experience in international hospitality, the Canadian born Gibbons most recently served with Raffles Swissotel as General Manager of The Drake Swissotel, New York. In a previous assignment, as Director of Food and Beverage at The Drake, he opened the world famous Lafayette restaurant with Chef Jean-Georges Vongerichten.

David has also served as the General Manager of The Swissotel Boston. Concurrent with that assignment, he was President of Hotel Gourmet, a food logistics enterprise and sister company of Gate Gourmet and Rail Gourmet.

During his previous tenure in Boston, David was very active in the hospitality community. In addition to serving as President of The Massachusetts Lodging Association, he was a member of The Chamber of Commerce Transportation and Development Committee, the Board of The Downtown Crossing Association, and The Boston SKAL club. "Boston is a great city and it is a dynamic moment in its hotel industry," said Gibbons. "I am happy and proud to return to a city I hold so dear. The Lenox Hotel is truly a Boston gem, and I am looking forward to positioning the hotel in its rightful place among Boston's finest.

David and his family live on Massachusetts' Cape Ann. An avid oil painter, David's work has been exhibited at numerous shows.

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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.