Editorial Board   Guest Author

Mr. Steinbock

Erich Steinbock

Managing Director, The Carlyle, A Rosewood Hotel

A 45-year veteran of the hospitality industry, Erich Steinbock holds the position of Managing Director of the legendary Carlyle, A Rosewood Hotel, New York. He also oversees the operations at Rosewood Tucker's Point, Bermuda. Mr. Steinbock joined Rosewood Hotels & Resorts following eleven years with The Ritz-Carlton Hotel Company. At Ritz- Carlton Mr. Steinbock became General Manager of several properties within the collection and participated in the opening of 14 Ritz-Carltons both domestically and internationally. Mr. Steinbock also served as Vice President of Food & Beverage at the Ritz-Carlton Corporate office where he worked on developing concepts and opening restaurants with distinguished chefs Eric Ripert, Laurent Tourandel, Dean Fearing, Wolfgang Puck and others. Erich Steinbock knew at an early age that he wanted to pursue a career in the hospitality industry. He began his career as waiter's apprentice in Vienna, followed by seasonal work in Switzerland. After spending two years as a Bar Manager on the island of Corsica, he left Europe behind to cultivate his hospitality career in Bermuda, holding positions in Food & Beverage Manager and Social Director for Elbow Beach Surf Club. Soon, Mr. Steinbock moved to the United States and took the position of Maître d' at Topnotch Resort and Spa in Stowe, Vermont before moving on to become Resident Manager at The Huntley Lodge in Big Sky, Montana. He then joined Little America Hotels & Resorts where he held positions as Food & Beverage Manager at Sun Valley Resort in Sun Valley, Idaho and General Manager of The Westgate Hotel, a five star, five diamond property in San Diego California In 1991, Mr. Steinbock returned to Vienna to obtain his MBA at City University of Seattle. While in school, he worked as Director of Sales at Ottakringer, the largest brewery in Vienna, spearheading all Pepsi Cola sales in Austria and approved financial plans for more than 200 restaurants within the company. After Mr. Steinbock received his MBA, he moved back to the United States where he joined Steve Wynn at Mirage Resorts. While in Las Vegas, he worked as Vice President of Food & Beverage at Treasure Island and was instrumental in executing the pre-opening activities for the well-known Bellagio hotel. His wealth of experience, knowledge in the hospitality industry and appreciation for the culture and history of legendary hotels led him to manage one of Manhattan's most iconic hotels, The Carlyle. “I am thrilled to join Rosewood and lead the team at The Carlyle,” said Mr. Steinbock. “I have an enormous respect for the tradition and significance of the hotel as the social center of Manhattan's Upper East Side. It is a place where history is written and the future is created and I look forward to opening an exciting new chapter in The Carlyle's history.”

Mr. Steinbock can be contacted at 212-570-7100 or erich.steinbock@rosewoodhotels.com

Coming up in March 2019...

Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.