Editorial Board   Guest Author

Mr. Baldassari

Robert Baldassari

General Manager, The Lodge at Woodloch

Robert Baldassari is a tenured hospitality professional with over 28 years in the service industry. While Mr. Baldassari's extended family was in hospitality (one might say it runs in the blood), he naturally was drawn to the excitement of something new each day.

Mr. Baldassari began his career on the high seas. As a cruise employee, he was able to explore the world and learn the ins and outs of providing exceptional service.  As his career expanded, so did his expertise in sales, marketing and hotel management, at both large brand and independent properties. Mr. Baldassari is known by his team to be a big presence (standing at over 6'6") with an even bigger heart. He genuinely cares about each of his team members and values his personal relationships.

One of Mr. Baldassari's passions is to mentor young upcoming hospitality students. He has been a guest speaker and presenter at The Cornell University School of Hotel Administration and the Hotel, Restaurant, and Tourism School at East Stroudsburg University.  He has also mentored students while President of The Hospitality Sales and Marketing Association International Northeast PA Chapter.

Mr. Baldassari joined the team at The Lodge at Woodloch as General Manager in 2013 after spending time at Skytop Lodge among other major resorts in northeast Pennsylvania.

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

Mr. Baldassari can be contacted at +1 800-966-3562 or rbaldassari@thelodgeatwoodloch.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.