Editorial Board   Guest Author

Mr. Olivieri

Kevin Olivieri

Social Media Analyst, TIG Global

Kevin Olivieri is the Social Media Analyst at hospitality-focused digital media agency TIG Global, where he focuses on the development of new media strategies for clientele. Mr. Olivieri's role is based on working with clients to develop innovative social media marketing initiatives, monitoring developments in this fast paced segment, and to weigh, balance and refine strategy to ensure that TIG Global's clients are consistently maximizing their marketing efforts. Mr. Olivieri's interest in social media was initially sparked by an internship completed during his studies for a short lived internet startup company in the healthcare industry, SameDayDr.com. In this role, he was tasked with creating social media and SEO strategies for the company, leading him to focus on this branch of marketing as a career path. Mr. Olivieri is a graduate of American University in Washington, DC. During his time at American, he had the opportunity to travel with a select group of business students to visit multinational corporations in Central Europe to further understand business processes internationally (including Proctor & Gamble and GE). He graduated cum laude with a degree in Business Administration with a specialization in International Marketing in Fall of 2009 You can follow Mr. Olivieri on Twitter under the handle @KevinOlivieri and read his blog at gamehaschanged.me

Mr. Olivieri can be contacted at 301-841-4790 or kolivieri@tigglobal.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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