Editorial Board   Guest Author

Mr. Ryskamp

Geoffrey Ryskamp

Global Head of Hospitality, Travel & Leisure, Medallia

Geoffrey Ryskamp is the Global Head of Hospitality, Travel & Leisure for Medallia. In this role, he leads a team that designs, enhances, and deploys enterprise solutions to empower customer experience objectives of Fortune 500 hospitality companies.

Throughout his career, he has worked on projects in the hotel, vacation ownership, food & beverage and gaming segments and carried out asset management, capital planning, revenue management, financial performance analysis, corporate brand benchmarking analysis, market studies and economic impact analysis. Prior to joining Medallia, Mr. Ryskamp served as the Director of Asset Management for Pebblebrook Hotel Trust, was part of the Business Intelligence team at Choice Hotels International and in the Hospitality Consulting practice at PwC. He has held management and operational roles with Hilton Worldwide, Marriott International, Starwood Hotels & Resorts, Radisson Hotel Group, Dolce International and Levy Restaurants.

Mr. Ryskamp is a sought after speaker most recently in June 2019 at the Medallia Hospitality Experience Conference - Hospitality Customer Exchange. Using Employees to Better Understand the Guest Experience.

Mr. Ryskamp graduated with Honor from the Eli Broad College of Business at Michigan State University with a B.A. in Hospitality Business and a minor in Real Estate Investment Management. He also holds a Master of Business Administration from the Robert H. Smith School of Business at the University of Maryland and currently serves on the International Alumni Executive Board for Michigan State University.

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

Mr. Ryskamp can be contacted at geoff@medallia.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.