Editorial Board   Guest Author

Ms. Maurice

Anne-Juliette Maurice

General Manager, Hotel Plaza Athenee, New York

Anne-Juliette Maurice is the General Manager of Hotel Plaza Athenee New York, a 142-room jewel located at 37 E. 64th Street. Combining cosmopolitan luxury with the intimacy and services of a boutique hotel, Hotel Plaza Athenee has created a home away from home for royalty, world leaders, celebrities, executives and sophisticated travelers from all around the world since 1984. With more than 20 years of experience in hotel management, Anne-Juliette Maurice's prior roles include the position of Director of Sales and Marketing at the Langham Place, Fifth Avenue. As such, she oversaw the rebranding of the Setai Fifth Avenue to Langham Place, Fifth Avenue. Ms. Maurice also held the position of Regional Director of Marketing, Miami and Regional Director of Marketing, Northeast, for Morgans Hotel Group, which included opening and launching Mondrian South Beach and Mondrian Soho. Prior to that, she was Director of Sales & Marketing at Swissotel The Drake, New York and Director of Sales at Le Parker Meridien New York. Ms. Maurice also worked for the Essex House under Nikko and Westin and was a member of the opening team of Euro Disney in Marne la Vallee, France.

Please visit www.plaza-athenee.com for more information.

Ms. Maurice can be contacted at 212-734-9100 or ajmaurice@plaza-athenee.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.