Editorial Board   Guest Author

Mr. Buiring

Bart Buiring

Chief Sales & Marketing Officer, Marriott International

Bart Buiring, Chief Sales and Marketing Officer, Asia Pacific oversees the Asia Pacific consumer strategy to Marriott International's core hotel business and brands-powered by world-class technology. In this capacity, Mr. Buiring provides leadership to the Sales, Marketing, Revenue Management, Brand Management & Operations, Digital, Communications, Loyalty, and Consumer Insights.

In close partnership with the Presidents, Mr. Buiring and the regional Sales & Marketing teams have accountability for top line Rooms and Food & Beverage revenue generation budgeted to amount to approximately $11.5B across our growing portfolio of 800 hotels, across 24 brands, in 23 countries.

This is Mr. Buiring's 12th role with Marriott International. He started his career with Marriott International 19 years ago in India as opening Food & Beverage Director of the JW Marriott Mumbai and was later promoted to Director of Operations at the same hotel. He subsequently was promoted to Area Director of Operations for South East Asia, India and Australia, and later regional Food & Beverage responsibilities for Asia Pacific.

Mr. Buiring moved to the United States in 2008 with the company to serve as the Corporate Vice President, Food & Beverage for The Ritz-Carlton Hotel Company, and returned to Asia Pacific in 2010 to establish the Continent Lodging Services structure, which included Rooms, F&B, Culinary, Engineering, Procurement and a team of talented Area Directors of Operations. He was promoted to Senior Vice President - Continent Operations in 2013 with a dual role as market leader with P&L responsibility for our South Korea market. He was appointed to the role of Chief Operations Services Officer in early 2016.

Mr. Buiring is passionate about the guest experience, and during his tenure has exponentially lifted the APAC Guest Voice scores, which are leading in terms of Intent to Recommend and Elite Appreciation performance. He has always been a strong advocate for BSA compliance and working in close partnership with our Brand teams at HQ and in Continent to deliver relevant, localized branded customer experiences.

Mr. Buiring has always been passionate about F&B and he has made many contributions to elevate the F&B offerings working alongside the Design Development and Global Design teams. Under Bart's leadership, he consistently achieves high associate engagement through building and developing a strong Operations organization to support our business.

Mr. Buiring loves to read non-fiction books, socialize, dine out and travel. He recently completed the seven-week Advance Management Program at Harvard Business School.

Please visit https://www.marriott.com/marriott/aboutmarriott.mi for more information.

Linkedin Profile: https://www.linkedin.com/in/bartbuiring

Mr. Buiring can be contacted at +852 21926000 or bart.buiring@marriott.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.