Editorial Board   

Mr. Schirmer

Cary Tyler Schirmer

Chief Executive Officer, The Higgins Group

Cary Schirmer brings more than 20 years of professional construction, development and hospitality management experience to his position as Chief Executive Officer of The Higgins Group (THG). He is responsible for the long-term strategic planning of the firm and oversees operations for both the Higgins Purchasing Group and Boxport. Mr. Schirmer forges successful partners with clients' operations and management teams through carefully orchestrated contract negotiations, legal issues, accounting systems and technologies. As a champion for customer satisfaction, Mr. Schirmer is committed to educating THG clients on evolving supply chain issues and helping them improve daily operations with more efficient methods for budgeting, purchasing, and reporting. He also works closely with his team to promote growth and enhance the mission of THG within the industry. Before his promotion to CEO, Mr. Schirmer spent nine years as president of both organizations. Prior to joining THG, Mr. Schirmer oversaw construction management and various capital asset programs for Fairmont Hotel Management, based in San Francisco. He also managed the renovations of properties located in New Orleans, Dallas, San Jose and San Francisco. Before Fairmont Hotel Management, Mr. Schirmer was with Swinerton and Walberg Company, a general building contractor where he progressed from Project Scheduler to Project Engineer and then to Project Manager. He has also supervised design and construction in various roles at C&N Builders and Gino & Huffman Construction. Mr. Schirmer is a graduate of the University of California at Santa Barbara. He resides in Lafayette, California with his wife Stacy and three children.

Mr. Schirmer can be contacted at 415-772-1600 or cschirmer@higginspurchasing.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.