Editorial Board   Guest Author

Mr. Roeh

Lola Roeh

General Manager, The Osthoff Resort and Aspira Spa

Lola Roeh began her career in hospitality over 30 years ago, accepting a position at the storied American Club in Kohler, Wisconsin. Over the course of her tenure there, Lola held management and development positions in guest services, marketing and special events, and quality control, culminating her hotel management experiences with the position of General Manager.

Ms. Roeh was also the opening manager of the Kohler Design Center, the first manager of Commercial Development and finished her career at Kohler as the Director of Destination Marketing for the Kohler Hospitality Businesses. Eighteen years ago, Ms. Roeh became the General Manager of the AAA Four Diamond Osthoff Resort in Elkhart Lake, Wisconsin, one of the Midwest's premier resort destinations.

Ms. Roeh has served as Chair and Board Member for the Wisconsin Hotel and Lodging Association, and received the Association's Innkeeper of the Year Award in both 2002 and 2012. Ms. Roeh is also an active member in the American Hotel and Lodging Association, the Wisconsin Restaurant Association, and the International Spa Association (ISPA) USA. She has served as the President and Board Member of the Elkhart Lake Chamber of Commerce, and Chair and Board Member of the Elkhart Lake Tourism Commission.

Ms. Roeh is a past Chair of the Wisconsin Governor's Council on Tourism and serves on the Marketing Committee. In 2014, she was honored with the Wisconsin Department of Tourism's highest industry honor, the Legacy Award.

Mr. Roeh can be contacted at 920-876-5832 or lroeh@osthoff.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.