Editorial Board   Guest Author

Ms. Djubek

Sara Djubek

National Director of Sales, Signature Worldwide

As Signature Worldwide's National Director of Sales, Sara Djubek is responsible for developing and maintaining relationships with hospitality organizations throughout the United States. With more than 18 years of sales and marketing experience, she serves as a respected consultant to her clients, offering strategies to increase revenue and improve guest loyalty through experiential hospitality sales, service and management training solutions.

By applying experience in the industry, including a network of tenured trainers, she helps global hospitality brands create legendary experiences by engaging and motivating their front-line sales and service staff. In addition to training fundamentals, Ms. Djubek is a professional speaker on a variety of hospitality topics including: Customer Experience, Customer Service, Leadership, Negotiating, Prospecting, Reputation Management, Sales Strategy and Social Selling.

Prior to joining Signature Worldwide, Ms. Djubek has held positions managing the advertising and sales components for publications serving state and city convention & visitors bureaus, hotel associations, assisted living, regional chambers and state restaurant associations. She has also worked as a national sales manager, national business development manager and regional sales manager in companies such as Groupon and Great Lakes Publishing. Ms. Djubek holds a bachelor's degree in communication from The Ohio State University.

Ms. Djubek is an active Allied Council Member for the Ohio Hotel & Lodging Association, 2019 Board Member for the HSMAI Ohio Chapter and an Ohio Tourism Leadership Academy Alumni.

Signature Worldwide is a leader in providing sales and customer service training to Fortune 500 companies and global brands in more than 50 countries because of our strong focus on culture. By creating an environment that embraces communication, transparency, the spirit of giving and recognition of great work, our employees are empowered and inspired to help our clients create legendary experiences. 


Please visit http://www.signatureworldwide.com for more information.

Ms. Djubek can be contacted at 614-734-2813 or saradjubek@signatureworldwide.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.