Editorial Board   Guest Author

Ms. Hamilton

Kaaren Hamilton

VP, Global Sales, RLH Corporation

Kaaren Hamilton, CMP, CMM is Vice President of Global Sales for RLH Corporation (Red Lion Hotels), in this role for the last 2 years, Ms. Hamilton leads the entire sales organization for all segments of the business. She works closely with revenue management, marketing, and operations, ensuring RLHC reach its ambitious growth goals.

Previous Ms. Hamilton was the Vice President, Global Sales for Carlson Rezidor Hotels from 2007 through 2018. In this position, she led the North American based global sales organization.

A career hotelier, Ms. Hamilton had a long hotel property career prior to moving to the corporate organization. An active member of MPI she is serving a 3-year term on the International Board of Directors. As well, she is the Chair of HSMAI's Sales Advisory Board.

A frequent participant in industry forums, panels, and committees. Ms. Hamilton began her career with Trusthouse Forte hotels in London, England completing a 2-year training course in some of the city's most luxurious hotels. She is a Bachelor of Science graduate of the school of Management Studies, University of Surrey in Guildford, England.

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

Ms. Hamilton can be contacted at +1 908-448-7804 or kaaren.hamilton@rlhco.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.


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