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 May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.