Editorial Board   Guest Author

Mr. Heroian

Menze Heroian

Vice President, Tishman Hotels & Realty

Menze Heroian is the Vice President of Tishman Hotels & Realty, a company headquartered in New york and comprised of a diversified staff of experienced real estate, financial and hotel management specialists, and complemented by a technical staff of architects, engineers and construction management professionals. THR typically manages all components of its projects, from feasibility, design, budgeting, financing and development management to ongoing property and asset management. Mr. Heroian began his career with Westin Hotels in 1983 opening three consecutive hotels to include The Westin Copley Place, The Westin Maui and the Walt Disney World Swan, all in food and beverage operations before departing to Las Vegas taking on the position of Director of Food and Beverage at the legendary Caesars Palace. In 1998 he moved back to Orlando as the Director of Catering for the 1200 room Dolphin Hotel located in the heart of Walt Disney World. Starwood Hotels and Resorts acquired the Sheraton brand and Mr. Heroian became the Director of Catering for the Swan and Dolphin, two hotels with accumulated meeting space of over 350,000 sq. ft. Shortly thereafter he was promoted to Director of Food and Beverage responsible for the entire food and beverage operation which included Catering, Banquets and 17 outlets. In 2004 he joined the Tishman Hotel Group in his current posiiton. Mr. Heroian currently resides in Orlando, Florida

Mr. Heroian can be contacted at 212-399-3617 or mheroian@tishman.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.