Editorial Board   Guest Author

Mr. Sullivan

Michael Sullivan

Shareholder, Greenberg Traurig

Michael Sullivan is the co-Managing Shareholder of the Orlando office of Greenberg Traurig and is the co-Chair of Greenberg Traurig's Hotels, Resorts and Clubs Practice Group. Mr. Sullivan specializes in the representation of real estate developers, national hotel chains, lenders and owners in the purchase, development, finance, leasing, operation, management and licensing of hotels, condo-hotels, and resorts. He has extensive experience in the negotiation of both public and private hotel management contracts and has negotiated public/private ventures on behalf of hotel companies and owners with local governments and publicly owned convention centers. He has extensive experience in hotel insolvency proceedings including loan work-outs, foreclosures and bankruptcies. In addition, Mr. Sullivan's practice includes development of complex mixed use real estate developments and the purchase, sale and financing of retirement communities, medical office buildings and senior living communities. Mr. Sullivan received his Juris Doctor degree, with Honors, from the University of Connecticut School of Law in 1984 and his Bachelor of Arts degree in 1980 from Yale University.

Mr. Sullivan can be contacted at 407-420-1000 or sullivanm@gtlaw.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.